A soft and creamy, protein-rich ice-cream that will treat the most discerning taste buds, without adding unwanted sugar and potential allergens like dairy to your diet.
- 4 bananas, frozen
- 4 tbsp natural peanut butter
- 1 scoop plant protein, chocolate flavour
- 100ml almond milk
- 3 tsp cacao
- Pinch of salt
Ideal plant protein options include:
- Brown rice or soy protein (contain a complete near complete amino acid profile).
- Plant protein blends that contain a mixture of pea, hemp, rice, soy and pumpkin seed proteins.
- Add all ingredients into a high-speed blender. Process until smooth and mixed well.
- Pour into a container and place in the freezer until frozen.
- Scoop and serve in a bowl.
Natural peanut butter: Products made from high quality ground peanuts will have a thin, translucent layer of oil at the top of the tub. Natural peanut butter contains healthy poly- and monounsaturated fats (50%), and is high in protein (25%) and low in carbohydrate (19%) content.
Almond milk is a great calorie-conscious milk alternative – just opt for unsweetened varieties. It also contains a beneficial amount of calcium – 28% of RDA per cup – so you’re not losing out completely on this important mineral by ditching the dairy. Its creamy texture, which is similar to dairy milk, also makes it a popular replacement for use in recipes.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.