INGREDIENTS
- 2 1/2 cups skin milk
- 200g low-fat cream cheese
- 2 scoops WPI 90 vanilla protein powder
- 2 tbsp granulated sweetener
- 1 tsp cinnamon powder
- 80g chocolate honeycomb, crushed
METHOD
- Place the milk, cream cheese, protein powder, sweetener and cinnamon into a high-speed blender and blend until smooth.
- Next, turn the Cuisinart Cool Scoops Ice Cream Maker on and pour the mixture into the frozen freezer bowl. Mix for 30 minutes.
- Fold the crushed honeycomb through the ice cream then spoon into a freezer-safe container.
- Place into the fridge for 4 hours and enjoy!
MACROS
- Calories- 199
- Protein- 18.5g
- Carbohydrates- 14.7g
- Fat- 7g