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Salted Peanut Protein Ice Creams

Peanut Ice Creams.jpg
Makes 8 mini ice creams:

- One 250ml package coconut cream
- One serving Max Whey Vanilla Protein
- 6 tbsp smooth peanut butter
- 3-4 tbsp maple syrup
- Pinch sea salt (add to taste)

To decorate:
- 150g dark chocolate, melted

- Blend the ingredients for the ice cream until smooth and creamy. 
- Add lolly sticks to silicone ice cream moulds, then spoon the mixture into the moulds. 
- Place in the freezer to set overnight.
- Dunk the ice creams into melted chocolate, then place back in the freezer until ready to enjoy, or eat immediately. 
- Best served when allowed to come to room temperature for 5-10 minutes.