Blueberry-Coconut Protein Ice Cream

summer should always taste this good

Protein Ice Cream met bosbessen en kokos
Goal muscle_building
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 126
Protein 16 g
Fat 3 g
CARBOHYDRATES 13 g
Ingredients …

8 Persons

You will need


2.
For the blueberry topping:
200 g blueberries
100 ml water
0.5 tbsp cornstarch
2 tbsp water
optional coconut flakes for garnish

Blueberry-Coconut Protein Ice Cream

summer should always taste this good

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Bring on the summer! Our amazing Protein Ice Cream is a perfect match when you’re in the mood for a sweet refreshment. Our ice cream trades out the piles of sugar and fat for a big dose of protein. We are in love with the creamy, fruity combo of blueberry and coconut – it’ll get you into a vacation state of mind no matter where you are!

Preparation

  • Combine the Protein Ice Cream mix and water in a bowl. Whisk together until smooth.
  • Pour 3/4 of the ice cream mix into a freezer-safe container. Set the remaining mixture aside in the refrigerator.
  • Freeze the container with ice cream mix for at least 4 hours.
  • Meanwhile, put 150g of blueberries into a pot with the water. Simmer for 5 minutes. Mix the cornstarch with 2 tbsp of cool water and add to the blueberry mix, stirring until it thickens. Mash the blueberries with a fork. Set aside to cool.
  • Take the ice cream out of the freezer. Spread the remaining 50g of blueberries and the blueberry sauce on top. Cover with the reserved ice cream mix.
  • Put the container back into the freezer for at least 2 hours.
  • Let the protein ice cream warm up for a few minutes before scooping and serving. Garnish with coconut flakes if desired.
  • Enjoy!
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