Espresso Vanilla Bean Protein Ice Cream Recipe
Who knew being healthy could taste so indulgent? So grab your blender and prepare to wow your taste buds—because this creamy concoction will leave you wondering why you ever settled for plain old ice cream.
Ingredients
- 2 cups brewed espresso cooled
- 1 cup Greek yogurt
- 1/2 cup vanilla protein powder
- 1/3 cup sweetener like honey or maple syrup
- 1 teaspoon vanilla bean paste or extract
- 1/4 teaspoon salt
Instructions
- Brew espresso and let it cool to room temperature.
- Combine cooled espresso, Greek yogurt, protein powder, sweetener, vanilla bean paste, and salt in a blender.
- Blend until smooth; make sure everything is well mixed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- If you lack an ice cream maker, pour the mixture into a bowl and freeze for 30 minutes.
- Stir the mixture to break up ice crystals, then return to the freezer for another hour.
- Scoop and serve your delicious espresso vanilla bean protein ice cream immediately for the best experience.
Notes
Nutritional Information (Per Serving)
- Calories: 130
- Total Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
Vitamins and Minerals (Per Serving)
- Vitamin B12: 20%
- Calcium: 12%
- Iron: 5%
- Potassium: 6%
- Vitamin A: 4%