Simple Protein Ice Cream 3 Ways

Get set to smash your summer protein goals with an ice-cold treat.

Looking for a deliciously refreshing way to hit those protein intake goals during the warmer weather? We’ve got you covered with these no-fuss, healthy homemade ice cream options. They’re every bit as sweet and creamy as the real thing but come with a fraction of the calories as we’ve switched in low-fat yoghurt and cut out any added sugar.

We’ve gone for three classic combinations — rich chocolate peanut butter, silky white chocolate & raspberry, and juicy watermelon.

It’s super easy for you to mix up the flavours and toppings with whatever extras you fancy too — get experimenting with nuts, berries and chopped fruit, or even pieces of your favourite protein bars.

We recommend always having a tub on standby for sunny days.

Ingredients

Chocolate Peanut Butter:

• 250ml milk
• 250g yoghurt
• 1 scoop Impact Whey Protein (Chocolate Peanut Butter)
• Peanut Butter Cups (chopped)
• Sugar-Free Syrup (Chocolate)

White Chocolate & Raspberry:

• 250ml milk
• 250g yoghurt
• 1 scoop Impact Whey Protein
• Handful raspberries

Juicy Watermelon:

• 250ml milk
• 250g yoghurt
• 1 scoop Clear Whey Isolate
• Lime zest

Method

1) Add the milk, yoghurt, and whey protein to a blender and blitz until smooth. Pour into a freezer-safe container or tub.

2) Add any extras that you are using — Peanut Butter Cup chunks, fresh raspberries, or Sugar-Free Syrup are a great shout.

3) Freeze for at least 4 hours, then serve with your favourite toppings. Or just grab a spoon and get straight in there, no judging.

Nutritional info per serving: