Sometimes you just have a hankering for ice cream—but the real deal can derail your progress in a heartbeat! (Not that I don’t indulge every once in a while.) As a general rule I try to save it only for special occasions. So for times of need I concocted this awesome protein packed treat as a sweet alternative.
After trying to make a coconut oil “hot fudge,” I accidentally discovered a yummy magic shell chocolate topping that’s great for topping your protein ice cream. Talk about the perfect indulgence without an ounce of guilt!
Banana Split Protein Ice Cream
Makes 4 servings
2 bananas, frozen
⅓ cup unsweetened almond milk (or more for desired consistency)
1 cup strawberries, frozen
½ cup pineapple, frozen
1 scoop protein powder (chocolate or vanilla)
1 tbsp powdered sugar-free vanilla coffee creamer
- Throw all this yumminess in your Blendtec blender. I really like using my Twister jar for this recipe as it gives just the right consistency, though the WildSide+ and FourSide jars also work.
- Blend by pressing the Ice Cream/Frozen Yogurt button. (If your Blendtec doesn’t feature one of these buttons, blend on a Low speed for 15 seconds, then blend on a Medium to Medium-High speed for 30 seconds.) Take breaks as needed to scrape the sides.
- Serve immediately or place in freezer for a thicker set.
Chocolate Coconut Magic Shell
1 tbsp coconut oil
¼ cup dark chocolate chips (60% cocoa or higher)
Microwave for 30-second increments at 70% power until completely melted. Spoon onto cold ice cream and it will harden like magic!
About the Author
Andie is a busy Mom and fitness enthusiast. In the midst of raising 3 adorable kiddos, she created Maybe I Will (her blog) to share her health and fitness tips, drool-worthy recipes, and killer workouts! All designed to help you be the best YOU possible!