626

Calories

11g

FAT

29g

carbs

91g

protein

Ingredients

14 oz unsweetened almond milk

4 scoops Protein Wedding Cake

1 tsp vanilla extract

1 cup microwaved raspberries (raw at first)

Directions

Serving Size: entire pan

  1. Place a large deep loaf pan in the freezer
  2. In a blender or food processor, add milk until smooth and creamy.
  3. Add protein and vanilla extract. Blend until a thick, creamy consistency develops. 
  4. Transfer blender contents to the loaf pan.
  5. Lightly mix the ice cream for 20 to 30 minutes so it doesn’t become icy for the first hour.
  6. Thaw for 10 minutes before eating and lightly wet ice cream before scooping into a bowl.
  7. Add microwaved raspberries

From the kitchen of: Melanie Coutsouvelis