Vegan Protein Ice Cream Recipe You’ll Love

(Last Updated On: January 14, 2018)

Most deserts typically consist of sugar and carbohydrates. These are two ingredients that when you eat them in excess don’t help your body thrive. Sugar is highly addictive to the brain and body, making you crave more and more sweets constantly.

But wait … eating dessert does not need to be this way. With some few ingredients swaps, desserts can surely satisfy the sweet tooth cravings and also satisfy your belly. One of the best ways of helping combat sugar addiction, replenish muscles, and fill up your stomach is by incorporating protein in your vegan dessert.

Homemade ice cream without an ice cream maker

Preparation time 7 hrs

Total time 7 hrs

Serves: 4 servings

Recipe Type: Dessert

Ingredients

  • One can coconut cream
  • One can coconut milk
  • Half tablespoon pure stevia extract powder
  • 6 oz chopped fresh strawberry

One pack (25g) Sunwarrior classic together with vanilla flavored protein powder (see review of Sunwarrior)

Instructions

  1. With the exception of strawberry, mix all the ingredients in a mixing bowl. Doing so will make an ice cream base. Pour the ice cream base in to a gallon Ziploc bag. Remove as much air as possible from the bag. Inside a freezer, lay the bag flat and freeze it for six hours. Just make sure it is firm but not a too much hard-like ice chunk
  2. Take the frozen ice cream base and break it. Afterwards, blend the broken pieces in a food processor together with half-chopped strawberries. Blend them until smooth. Transfer them into a freezer safe container/dish. Mix in the remaining strawberries. With a plastic wrap, cover the container as you lay it in direct contact with ice cream. After that, free for roughly 3 hours of until it is solid but not too hard to scoop.
  3. It is ready to serve

vegan protein ice cream

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