Chocolate Banana Protein Ice Cream

Chocolate Banana Protein Ice Cream

This frozen treat is guaranteed to satisfy your sweet tooth!!

I strongly feel part of a successful clean eating lifestyle is having variety and also having delicious foods that never make you feel like you are ‘missing out’.  You hear too often these folks that eat nothing but chicken and broccoli 6 times a day, 7 days a week…no thanks! lol.  I like food too much! haha.  I want to be mindful in my decisions that they will satisfy my craving without undoing all the hard work I put in at the gym.

I whipped this ice cream up and wow!  I am so happy with the outcome!  Please try this one.  It’s a must! 🙂  And wait until you see the nutrition info!  It’s totally guilt free!!!

 

Ingredients

-1.5 Low Carb Tortilla shell

– 1-2t (to taste) Xylitol white sugar substitute

– 1-2t (to taste) Cinnamon

– Non-stick cooking spray

– 1 medium ripe banana

– 3 scoops 1stPhorm Level-1 Milk Chocolate Protein Powder

– 1C Unsweetened Almond Milk

– 1t Cocoa Powder

(Add any toppings you desire, but you’ll need to add those into the nutrition count below)

 

 

Directions:

– Using a blender or food processor blend banana, protein powder, cocoa powder & almond milk together until smooth.

– Pour ice cream blend into a large bowl or pan and spread evenly (if you pour it onto a cookie sheet or something similar it will freeze faster) Place mixture into freezer and freeze for 4 hours-overnight or until it is the consistency of ice cream.

– Preheat oven to 350*F when you are ready to enjoy your ice cream

– Using a muffin pan, spray 6 of the cups with non-stick cooking spray.

– Next, place your 1.5 tortillas on a cutting board and spray one side with the non-stick cooking spray then sprinkle with cinnamon & xylitol sugar substitute (use as much or as little as you like. I used 1.5t total for all tortillas) then you want to repeat that process on the other side of the tortilla.

– Once all sides of tortillas are prepared, cut into quarters and the half tortilla, into halves to give you 6 total triangles.

– Place those triangles individually in a muffin cup and gently press down to create a ‘cup’ like shell.

– Bake for 8-9 mins.

– When tortillas are done, remove from oven and immediately remove from muffin tin and place on a plate to cool.

– Once the tortilla cups are cooled, fill with 1/4C of ice cream and enjoy!!!

Nutrition Facts

Serving Size
Calories 110
Fat 2g
Carbohydrate 19g
Sugar
Protein 14g

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