Prep time: 25 minutes

Cooking time: 1-2 hours (freezing)

Number of servings: 5

Nutrition Value 1

Kcal 475

Protein 36.8g

Carbs 16g

Fat 27.4g

protein nice cream

Ice cream doesn’t have to be a naughty indulgence or special treat, this Nice Cream recipe gives you a whopping 36.8g protein per serving, making it a great post-workout snack. This recipe is even packed with gooey cookie dough chunks, just like our favourite flavours.

So whether you’ve been able to get away this summer or not, extend the season with this tasty, moreish recipe that you can make from home!

Nice Cream Ingredients

For the nice cream

1 frozen banana

2 blocks (900g) soft tofu

1 scoop Pea Protein Classic Vanilla

150ml full fat coconut milk

¼ cup maple syrup or natural sweetener

Splash vanilla bean powder or extract

A handful of almond milk ice cubes or plain ice cubes

For the cookie dough chunks

1 can chickpeas, drained and rinsed

½ scoop Pea Protein Classic Vanilla

½ cup coconut flour

2tbsp almond butter or peanut butter

2tbsp (approx) natural sweetener of choice (maple syrup/coconut sugar etc.)

3tbsp almond milk

1tsp maca powder, optional*

¼ cup non-dairy mini chocolate chips or chopped dark chocolate

 

*Maca (Peruvian ginseng) is a root, similar to ginger in appearance. It’s considered a root vegetable and a medicinal herb. It smells and tastes like a very potent butterscotch or caramel flavour. When used in small quantities, it can be a wonderful natural sweetener. We love it!

Nice Cream Method

For the Nice Cream:

To make the nice cream, blend all ingredients in a high speed blender until totally smooth, creamy, and thick.

For the cookie dough chunks:

1. In a food processor, blend the chickpeas until completely smooth. Remember to stop occasionally to scrape down the sides.

2. Then add all of the other ingredients, except the chocolate chips. Add your preferred sweetener to taste. We choose coconut sugar and maple syrup. Blend again.

3. Roll into balls, add vegan chocolate chips if desired, and mix into the nice cream.

4. Freeze for at least 2 hours/let defrost a few minutes before serving.

  

 

We can’t wait to hear what you think of this protein Nice Cream recipe! Be sure to share your pictures with us when you #ExploreSomethingNew.