Dessert
Chocolate Banana Protein Ice Cream
2 servings · 10 minutes
259calories
24 gprotein
37 gcarbs
4 gfat
Per serving
Ingredients
For 2 servings
- 240 g ripe banana (2 medium)
- 150 g plain skyr
- 30 g chocolate protein powder (1 scoop)
- 10 g unsweetened cocoa powder (1 heaping tablespoon)
- 50 g milk, 1.5% (if needed)
- 10 g dark chocolate, finely chopped
- Pinch of salt
Instructions
- At least 6 hours ahead, peel the bananas, cut into 1 cm slices, and freeze on a baking paper-lined plate in a single layer. This way they won't freeze into a block and your machine will be able to handle them. The more brown spots the banana has, the sweeter the ice cream will be.
- Put the frozen banana into a food processor or powerful blender with the skyr, protein powder, cocoa, and a pinch of salt. Pulse while chopping, occasionally scraping down the sides with a spatula.
- At first it will be crumbly, then suddenly it will come together into creamy ice cream. If it's too difficult, add milk a spoonful at a time, but only as much as absolutely necessary, otherwise it will turn into a smoothie.
- Mix in half of the finely chopped chocolate, sprinkle the rest on top. Ready to scoop and serve immediately as a soft serve. If you want to scoop balls, put it in the freezer for 30–40 minutes.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
