Both the Greek yoghurt and whey protein powder increase the protein content of this tasty dessert and the frozen banana adds a natural sweetness without relying on sugar like most traditional ice creams. We’ve opted for a mild and creamy coconut flavour, but you could try any flavours you like.
Ingredients:
170g Greek yoghurt (0% fat)
100g reduced fat coconut milk
100g frozen banana slices
25g vanilla whey
25g desiccated coconut
Method:
In a blender, combine the frozen banana, Greek yoghurt, whey protein and coconut milk.
Pulse until well combined and then pour into a suitable container.
Sprinkle over the desiccated coconut and mix well.
Freeze for 2 hours. Remove from the freezer and stir with a spoon – this incorporates extra air into the mixture to provide a lighter, creamy texture.
Return to the freezer.
When you want to serve your ice cream, remove from the freezer for 10 minutes for an easy scoop.
Macros:
(Per Serve)
Calories: 188
Carbs: 11g
Fat: 9 g
Protein: 15 g