Brownie Protein Waffles and Raspberry Ripple Ice Cream
Brownie Protein Waffles
Makes: 5 servesCalories: 352Difficulty Level: ModeratePreparation time: 10 minutesCook time: 10 minutesTotal time: 20 minutes
Ingredients
Waffle Ingredients
- 50g Bulk Nutrients Micellar Casein in Chocolate
- 75g Bulk Nutrients Whey Protein Concentrate in Chocolate
- 2 eggs
- 50g hazelnut meal
- 35g dark chocolate melted
- 1 tablespoon coconut oil melted
- ¾ cup milk of choice
- ¼ teaspoon vanilla essence
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
Topping Ingredients
- 1 serve cookies and cream raspberry ripple ice cream – recipe below
- 10g raspberries
- 1 teaspoon cacao nibs
- 1 tablespoon no added sugar maple syrup
- 1 tablespoon no added sugar chocolate sauce
- 15g nut spread - we used Mayvers Coconut Super Spread
Instructions
- Step 1: Combine all ingredients in one bowl and whisk together until well combined.
- Step 2: Turn on waffle maker. Add one ladle at a time (enough mix to fill maker) and cook until set.
- Step 3: Continue with entire mix.
- Step 4: Top with your choice of toppings.
Cookies and Cream Raspberry Ripple Ice-Cream
Makes: 3 servesCalories: 235Preparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes
Ingredients
Ice-Cream Ingredients
- 4 scoops Bulk Nutrients Protein Matrix+ in Cookies and Cream
- 2 tsp of zero/low calorie sweetener
- ½ cup low fat milk
- ½ teaspoon vanilla essence
- ¼ teaspoon cinnamon
- 1 banana
- 25g low fat ricotta cheese
Instructions
- Step 1: Combine all ingredients, except raspberries, in a food processor and blend until smooth and creamy.
- Step 2: Pour into a container and place in the fridge to set for about five hours.
- Step 3: Scoop and enjoy.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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