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14
May
May
Satisfy your sweet tooth and stay on track with this creamy, Raspberry Swirl Protein Ice Cream! Made with fresh berries, cream, almond milk, and a hint of vanilla, every scoop bursts with tangy sweetness and smooth, indulgent flavour while giving you a protein boost!
It’s the perfect feel-good treat for fitness lovers and anyone who wants a low-calorie dessert without the guilt!
Ingredients
- 4 scoops Tasteless Protein Collagen by Feel Good Protein
- 125g fresh raspberries
- 1 cup thickened cream
- 1 cup almond milk (vanilla)
- ½ cup Truvia for Baking Caster
- 1 tbsp vanilla extract
- 350ml Boost Juice Berry Happy
- 3 strawberries
- 1 tbsp cornflour
Method
- Add the cream, raspberries, almond milk, sweetener, protein powder, and vanilla extract to a high-speed blender. Blend until the mixture is fully combined.
- Pour the mixture into a freezer-safe container and place it in the fridge while you prepare the berry swirl.
- To make the berry swirl, place a small saucepan over low heat. Add the juice, cornflour, and chopped strawberries.
- Simmer on low heat for 4-5 minutes, or until the mixture thickens into a glossy sauce. Remove from the heat and allow it to cool completely.
- Once cooled, remove the ice cream mixture from the fridge. Spoon the strawberry sauce over the top and gently swirl it through with a knife or skewer to create ribbons throughout the ice cream but avoid overmixing to maintain the swirl effect.
- Freeze for 4-6 hours, or until firm.
- Serve and enjoy your Raspberry Swirl Protein Ice Cream!
Nutrition Information
Recipe makes 8 serves. Each serve contains:
Calories 180.2 | Protein 8.5g | Carbs 10.8g | Fat 11.4g
Recipe Cost
Cost per serve: $2.80
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP).
Watch How To Make It
