Mission Brief:
Take a large tupperware container (ideally square shaped) and mix both the yogurt with your choice of protein powder until a smooth mixture has formed. Add the protein powder slowly until the right consistancy has formed. Depending on your choice of protein you may need less than 1/2 cup!
This recipe can be made with either whey or casein protein, but please note, you will need less casein (1/4 cup) protein as it absorbs more moisture
Next, spread a thin layer of the ice cream mixture onto the tupperware. Remember, the thinner the layer, the faster it will chill the mixture
Place the tupperware in the freezer for one hour
After one hour, remove the tupperware from the freezer, and give the mixture a churn with either a spoon or fork to break up potential clumps. Then stick the mixture back into the freezer for another 30 minutes
Repeat the above step several more times until the protein ice cream reaches your preferred consistency
Finally, remove the ice cream from the freezer, get a scooper out, and serve yourself a bowl of healthy ice cream! Or better still a spoon and eat the entire batch
ATTENTION SNIPERS:
To really work your taste buds try adding cinnamon or vanilla pods, even better, consider breaking up a couple of squares of 90% dark chocolate into pieces or a banana and add that to your protein mixture before starting the freezing process. Please note, that 0% Greek yoghurt can be used in the recipe but the protein ice cream will not be as creamy when finished
Nutritional Info:
Calories per serving: 170 cal (without adding extra ingredients)
Protein: 25g
Carbohydrates: 7.3g
Fat: 4.3g
(Please note, calories will slightly change depending on your choice of protein powder!)
SNIPER INTEL:
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