Brownie Protein Waffles and Raspberry Ripple Ice Cream

Waffle Ingredients

• 50g Bulk Nutrients Micellar Casein in Chocolate or Mug Cake in Choc Cherry
• 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

1. Combine all ingredients in one bowl and whisk together until well combined.
2. Turn on waffle maker. Add one ladle at a time (enough mix to fill maker) and cook until set.
3. Continue with entire mix.
4. Top with your choice of toppings.

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

1. Combine all ingredients, except raspberries, in a food processor and blend until smooth and creamy.
2. Pour into a container and place in the fridge to set for about five hours.
3. Scoop and enjoy.