Mini Ice Cream Cakes

Ingredients

• 2 packets Bulk Nutrients Whey Cool in Chocolate
• 2 packets Bulk Nutrients Whey Cool in Strawberry
• 400ml milk or water
• 4 silicon cupcake cases

Directions

1. Place strawberry Whey Cool in blender with 200ml of water or milk and blend until smooth.
2. Place chocolate Whey Cool in blender with 200ml of water or milk and blend until smooth.
3. Dollop 1 tablespoon chocolate mix into the centre of the cupcake case, repeat with the strawberry, chocolate, strawberry etc until the case is full.
4. This method will push the colours out and create a zebra effect.
5. Freeze for 2-3 hours.
6. Remove from cases.
7. Top with choice of toppings if desired. We used cream, berries and chocolate.
8. Best stored in the freezer.