Who doesn’t like a bowl of ice cream on these hot, hot days? This is a great post-workout treat and it can be ready in minutes. This easy ice cream can also be turned into popsicles – simply use a little more liquid to create a softer consistency that can easily be poured into popsicle molds, freeze until solid, and enjoy as a grab-and-go treat. And of course, you can experiment with any other frozen fruit that you like, in place of the blueberries and mango chunks.
Using a plant protein, like Pathway’s Plant Protein, makes this ice cream vegan, gluten free, dairy free and soy free. It also adds a whopping 21 grams of protein, less than 1 gram of sugar, 9 grams of branched chain amino acids and glutamine, and has a blend of digestive enzymes. This powder is also a rich source of omega 3 essential fatty acids derived from chia seed and the Peruvian sacha incha seed. Plant Protein is great for both kids and adults.
Blueberry Mango Protein Ice Cream
• 1 cup frozen blueberries
• 1 cup frozen mango chunks
• 1 scoop protein powder (I use vanilla for a little more sweetness)
• 1 tsp vanilla extract
• 1/3 to 1/2 cup unsweetened almond milk
Add blueberries, mango, protein powder and vanilla extract to a blender or food processor and pulse, scraping down the sides, until the fruit is broken up into smaller chunks. Add 1/3 cup of the almond milk and pulse until smooth. If you’d like a softer ice cream, add the remaining milk and pulse to blend. Divide among bowls and serve immediately (or freeze into popsicles to have later!).
Note: This recipe is good with many different kinds of frozen fruit, so try using your favorites! (Think strawberries, peaches, bananas, pineapple…)
Photo from here, with thanks.