Protein Ice Cream Cups
Ditch the cone and try your ice cream in an edible cup instead!
Easy
30 mins
Muscle Building
Nutritional value: per portion
1 medium slice
Calories
139
kcal
155 kcal / 100 g
Carbs
9
g
10 g / 100 g
Protein
21
g
24 g / 100 g
Fat
3
g
3 g / 100 g
Ingredients:
person
persons
| For the ice cream: | |
| 120 g |
|
| or | |
| 120 g |
|
| 140 ml | water |
| For the cups: | |
| 80 g |
|
| 200 ml | low-fat milk |
| optional | chopped pistachios to garnish |
Our tip:
This recipe also tastes amazing with our Protein Brownies. Bake the brownie batter in cupcake cups for a chocolatey version of these ice cream cups!
Preparation:
- Mix the Protein Ice Cream powder and water in a shaker. Shake well. Or whisk in a bowl until no more clumps can be seen.
- Put the ice cream mix into a freezer-safe bowl or container and freeze for at least 4 hours.
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
- Mix the Protein Pancake mix with milk until it forms a smooth batter.
- Grease the cupcake cups and fill six of them 3/4 full with the protein pancake mix. Bake for 15 minutes. Set aside to cool.
- Get the ice cream out of the freezer and set out to thaw for a few minutes. Add one scoop of ice cream to each pancake cup.
Enjoy!
Who needs an ice cream cone when you've got a pancake cup? Sugar-free and ready in minutes. These Protein Ice Cream Cups are the perfect dessert for the summer. They're also very low in fat and have a huge amount of protein in every serving.
