Select Protein Cake Batter Ice Cream

INGREDIENTS:

• 2c almond milk or milk of choice
• 2 scoops Select Gourmet vanilla protein powder by PEScience
• 1 serving container non-fat vanilla greek yogurt (I used Light & Fit)
• 2 tbsp. rainbow sprinkles 

INSTRUCTIONS:

• Blend all ingredients in a blender until smooth.
• Transfer to a glass container or freezer safe container and freeze over night.
• Remove from freezer and let sit at room temperature for 20-30 minutes or until soft enough to remove from container and return to the blender.
• Blend on high until smooth like soft serve. ***You can stop here if you prefer a soft serve like ice cream texture but if you want a more firm texture, return to the freezer for another hour before scooping into an ice cream cone and topping with more sprinkles. ENJOY!

Recipe by: @peanutbutterpluschocolate