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Coconut Vanilla Ice Cream

15 mins prep.
33g Protein
7g Fiber
61g Fat

INGREDIENTS (3 Servings)

  • 2 cans (14 oz each) full-fat coconut milk, chilled
  • 3.5 oz (100g) vanilla whey protein powder
  • 2 tbsp chia seeds
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 ½ cups fresh raspberries

DIRECTIONS

  • Refrigerate coconut milk cans 8 hours or overnight.
  • In a food processor, blend coconut milk 1 minute until smooth.
  • Add protein powder, chia seeds, coconut sugar, and vanilla. Blend 2 minutes until thick and smooth.
  • Spread into a 9x5-inch loaf pan. Freeze 3 hours, stirring with a spatula every 30 minutes for the first 1 ½ hours.
  • Let sit at room temperature 10 minutes. Scoop into 3 bowls and top each with ½ cup raspberries.
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FOR PICKY EATERS

  • Blend the full 2 minutes so no chia specks show.
  • Let them pick a topping: raspberries, mini chocolate chips, or sprinkles.
  • Pour into popsicle molds and freeze 4 hours for "ice cream pops."

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Coconut Vanilla Ice Cream 3 servings
33 g 7 g 61 g
2 cans (14 oz each) full-fat coconut milk, chilled 3.5 oz (100g) vanilla whey protein powder 2 tbsp chia seeds 2 tbsp coconut sugar 1 tsp vanilla extract 1 1/2 cups fresh raspberries

Refrigerate coconut milk cans for 8 hours or overnight.

In a food processor, blend coconut milk for 1 minute until smooth.

Add protein powder, chia seeds, coconut sugar, and vanilla. Blend for 2 minutes until thick and smooth.

Spread into a 9x5-inch loaf pan. Freeze for 3 hours, stirring with a spatula every 30 minutes for the first 1 1/2 hours.

Let sit at room temperature for 10 minutes. Scoop into 3 bowls and top each with 1/2 cup raspberries.