Substitute a nondairy, high-protein vanilla creamer for the cream and yogurt should a vegan option be preferred.
Ingredients
- ½ cup heavy cream
- ¼ cup vanilla yogurt
- 1 small ripe banana
- 1 serving protein powder
- 2 tablespoons agave nectar
- 1 tablespoon chocolate sauce
Preparation
- Put the cream, yogurt, banana, protein powder and agave into a blender jar and blend together on Low. Pour contents into a dessert cup and cover.
- Place in the freezer on a level surface. Freeze for at least 24 hours.
- When ready to process, remove from the freezer, and then let sit at room temperature for about 10 minutes.
- Assemble Mixing Assembly and then Power Handle.
- Select Ice Cream, and process until desired consistency. Disassemble and add the chocolate sauce. Reassemble, select Mix Ins and blend once or twice until desired consistency is achieved.