Ingredients:
4 oz Low Fat Cream Cheese
1/2 Frozen Banana
1/2 Cup Greek Yogurt or Low Fat Cottage Cheese
1 teaspoon Vanilla Extract
1 Scoop Vanilla Whey Protein Powder
1 Scoop Vanilla Casein Protein Powder
1/2 Cup Any Milk (I used Almond Milk)
Optional: Chopped Nuts for Topping
4 oz Low Fat Cream Cheese
1/2 Frozen Banana
1/2 Cup Greek Yogurt or Low Fat Cottage Cheese
1 teaspoon Vanilla Extract
1 Scoop Vanilla Whey Protein Powder
1 Scoop Vanilla Casein Protein Powder
1/2 Cup Any Milk (I used Almond Milk)
Optional: Chopped Nuts for Topping
Directions:
Blend all ingredients in a blender until thoroughly combined. Put in a freezer safe bowl with a lid and place in the freezer. Remove from freezer every 30 minutes, stir and put back. Do this for 3 to 6 more times or until ice cream reaches your desired consistency. Add any preferred toppings, or experiment with flavor by using different flavors of protein powder.
Blend all ingredients in a blender until thoroughly combined. Put in a freezer safe bowl with a lid and place in the freezer. Remove from freezer every 30 minutes, stir and put back. Do this for 3 to 6 more times or until ice cream reaches your desired consistency. Add any preferred toppings, or experiment with flavor by using different flavors of protein powder.
I used to accuse vanilla ice cream of being a listless bore, now I know better. Vanilla is the blank canvas for all things sweet and delicious. Berries and fruit are obvious topping choices for guaranteed yumminess. However, if you are a chocolate and nut fiend like myself, my homemade PB cups, cookie dough balls and/or candied nut recipes all make amazing toppings as well.
Makes 2 Servings