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.
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.
Put the ice cream mix into a freezer-safe bowl or container and freeze for at least 4 hours.
Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
Mix the Protein Pancake mix with milk until it forms a smooth batter.
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.
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.
Our TipThis recipe also tastes amazing with our Protein Brownies. Bake the brownie batter in cupcake cups for a chocolatey version of these ice cream cups!
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