The low down
For years, I’ve had an internal battle with my sweet tooth it always delaying my progress towards a goal as I give in to my mind screaming desire for sweet things… Especially ice cream.
Recently I’ve discovered the perfect recipe to help me stay on track with my current goals of minimising body fat, while still enjoying the smooth, cold delight of ice cream on a balmy Aussie night.
As I like to support local businesses all ingredients used are grown/made in Australia or from Australian owned and operated businesses.
So here it is my ultimate vegan protein ice cream recipe, bound to have you salivating as we enter spring!
Makes: 1Calories: 235Difficulty Level: ModeratePreparation time: 5 minutesCook time: 0 minutesTotal time: 5 minutes
Ingredients
- 250g Australian Frozen Mango
- 250ml Unsweetened Almond Milk
- 30g Bulk Nutrients Earth Protein in Vanilla (Aussie owned and operated)
Instructions
- Pop everything in a blender for 30 seconds and serve with ice
The verdict
If this isn’t the quickest, easiest, Aussie-est, best homemade ice cream you’ve ever had then I want to hear from you… And possibly kangaroo box you.
Have a pearla.
