Ingredients
1 Can of coconut milk (left in the fridge the night before) (400ml can)
1/2 Can coconut cream
1 Cup pre-soaked cashew nuts
1 Cup fresh chopped strawberries
1 Cup Nuzest Clean Lean Wild Strawberry Protein
1 Lemon juiced
3 tbsp honey or monk fruit syrup
This protein ice cream recipe is creamy and it packs over 20g of protein. No need to use an ice-cream maker for this one. Just a good old bread tin.
Method:
To your high speed blender add all the ingredients until a thick creamy consistency. Once blended pour the mixture into your *bread tin, optional fold in some freshly chopped strawberries.
Freeze for 1 hour, once an hour has passed, gradually mix the ingredients one more time, inside the bread mould. Place it back in the freezer for another 1.5 - 2hours before serving or longer if you want it firmer.
Best to allow to thaw before serving.
Notes:
*It is ideal to grease your bread tin with some coconut oil, place it in the freezer the night before. It allows the ice cream to solidify a lot quicker the next day when you add the ice cream mixture to the already frozen empty bread tin.
Protein ice cream should always be covered completely in the freezer in a freezer-friendly container. The ice cream can be frozen for at least five days. We can recommend to scoop out all the ice cream into balls, store it in the airtight container. You would then have already pre-measured your scoops for the next time you want some ice cream.
