I was at Target for my weekly run, and of course I got something that was not on my list…that literally would not be the norm. But this shopping trip was the best because I finally got an ice cream maker I have wanted to get. It was on clearance for 14.99, if someone saw my face they would have I hit the jackpot! I recently have been falling in love with the ice cream called Artic Zero, so many fitness competitors are hooked on this stuff because it is low in carbs and high in protein. But the only down fall of buying Artic Zero is that it can be very expensive! So this purchase I got was a win-win for my pocket book and for my taste buds because my recipe I made up turned out WAY better than Artic Zero!
** I included on the bottom of the recipe a way you can make the ice cream without the ice cream maker.**
Homemade coconut protein ice cream
Ingredients:
2 1/2 cup unsweetened coconut milk
2 scoops of protein vanilla whey protein (If on Paleo diet, you can use egg protein powder)
2 packets of trivia sweetener
1/2 of a container of coconut almond yogurt
Additional: Cinnamon and sprinkled almonds on top!
Pour ingredients in the ice cream maker, if you don’t have an ice cream maker follow directions below!
ZIPLOC INSTRUCTIONS:
Back in junior-high, we made ziploc ice-cream… where you put ice and salt in a big bag, and your ice cream ingredients in a smaller bag, then the small bag goes in the big bag (sealed of course), and you shake… voila! ice cream!
Fill a gallon size ziploc bag about 2/3 full of ice.
Add 1/2 cup table salt (don’t waste good sea-salt on this, use the cheap iodized stuff, it’s only to make the ice colder).
Pour your ice cream mix into a sandwich size ziploc bag & seal it.
Place the ice-cream bag into the larger bag. Seal.
Shake for about 5 minutes or until ice-cream reaches the consistency you prefer.
Remove the inner bag and quickly rinse it off (so you don’t get salt in your ice cream when you open the bag).
Scoop out the ice-cream into a bowl and ENJOY!
-D