Protein Ice Cream Cups

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

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:
persons

For the ice cream:
120 g
Protein Ice Cream Mango
Protein Ice Cream Mango
9.99 €
(4.16 €/100 g)
Incl. VAT & plus shipping
or
120 g
Protein Ice Cream Strawberry
Protein Ice Cream Strawberry
9.99 €
(4.16 €/100 g)
Incl. VAT & plus shipping
140 ml water
For the cups:
80 g Protein Pancakes by foodspring
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:

    1. 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.
    2. Put the ice cream mix into a freezer-safe bowl or container and freeze for at least 4 hours.
    3. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
    4. Mix the Protein Pancake mix with milk until it forms a smooth batter.
    5. 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.
    6. 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. 

    7. 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.