Monday, October 14, 2013

Un-fried Mexican Protein Ice Cream

For the ice cream: mix 1 scoop vanilla protein with enough water to make a paste. 

Put in fridge for twenty minutes. 

Entertain yourself for 20 minutes. 

Chocolate topping is ½ scoop protein powder, 1 tbsp unsweetened hershey’s cocoa powder, and enough water to make a paste. 

Add 1/8 cup frosted flakes. 

Top with sprinkles. Indulge. 

Macros: 212 calories, 5 grams of fat, 16 net carbs, 24 grams of protein. 

I used muscle milk light for the vanilla powder and BSN dessert chocolate pudding for the chocolate drizzle. 

1 comment:

  1. I like cream. This is my bobby.
    thank you for your post.
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