Double Chocolate Protein Ice Cream

After a while, we all tire of protein shakes. They lose their fun. Do you know what never loses its fun? Ice cream.

As a health-conscious vegan, finding ice cream that didn’t make me feel like I was betraying my fitness goals was… tough. Don’t get me wrong, there are some delicious vegan ice creams out there, but half of my problem was finding any with decent macros. A lot of them are made with coconut milk, and don’t get me wrong, that stuff tastes like unicorn tears, but the fat-to-protein ratio is painful to behold. So, being stubborn, I took it upon myself to make my own.

‘Nice cream’ as it is known, is already pretty well-established as a good vegan substitute for ice cream (If you haven’t heard of it before, it is frozen banana, blended with a flavour of one’s choice). However, it doesn’t have the same consistency or ‘scoopability’ of ice cream, and sometimes you just want the real thing, and not fruit gloop.

The macros for this double chocolate ice cream (which is made with both cocoa and carob) are pretty impressive compared to regular ice cream. It also tastes like chocolatey joy, so win-win.

Ingredients

2 Bananas (medium-sized, don’t get too crazy and use giant bananas now, or the calories/macros won’t be accurate.)
175g Silken Tofu (1/2 of a 350g pack, I use Yutaka)
20g Cocoa Powder
3tsp Stevia
10g Carob Syrup

Method

1. Peel, chop and freeze your bananas for about 5 hours beforehand, or overnight. (top tip: just keep a couple of frozen bananas in the freezer at all times, it makes so many vegan recipes so much easier.)

2. Put your frozen bananas, tofu, cocoa and stevia in a food processor, and blend until smooth. You can also do this with a hand blender in a mixing bowl too, but if you do, mix the bananas, tofu and stevia before adding the cocoa, to save the cocoa going EVERYWHERE when you try to blend it with the solid ingredients.

3. Pour into a freezable container, and drizzle the carob syrup over the top. Use a teaspoon to fold in the carob syrup, like so:

double-chocolate-ice-cream-swirl

4. Freeze for a minimum of four hours before serving, and allow to stand for 5 minutes before scooping- this way you get little pockets of goopy carob syrup inside the ice cream which just improves the whole experience really. Goes beautifully on top of warm pancakes, but is stunning just as it is too- I topped mine with cacao nibs, for that triple chocolate finish. Serves one, because eating ice cream is an intimate affair between a person and their spoon.

Per Serving:

424 Calories
20g Protein
9.7g Fat
70.5g Carbs

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3 Comments Add yours

  1. Healthy and Psyched says:

    OMG. This sounds amazing!!

    Like

    1. Georgie says:

      That’s very kind of you to say so! I’m such a chocoholic but sometimes that’s hard to manage if you care about your health. This is my compromise 🙂

      Liked by 1 person

      1. Healthy and Psyched says:

        Totally agreed! I also like your point about not using big bananas. Sometimes I get so carried away!

        Like

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