Makes 8 mini ice creams:
Ingredients:
- 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
Method:
- 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.
Ingredients:
- 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
Method:
- 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.
