Chocolate Chip Protein Ice Cream (Vegan)


  1. Soak the cashews in the water for 6 hours to overnight. Drain and rinse.
  2. Place remaining ingredients into a large blender and process for two minutes or until completely smooth. Include add-in items here too.
  3. Pour into an ice cream maker and follow manufacturer’s directions. Ice cream should be firm within 20 minutes. Scoop into 8 small frozen bowls.
  4. Mix in ideas: mint extract, coconut, Lily's sugar-free chocolate chips, fresh raspberries, 10 coffee beans
Yield : 8
Nutrition facts : Calories: 168; Carbohydrate: 8g; Fat: 11g; Protein: 10g
Recipe by:livingleanwitherin

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.