DIY Protein Ice Cream?🤔 Let’s see how it goes

Ingredients

• 1 cup Low‑Calorie Vanilla Pudding (Sugar‑free, prepared according to package instructions)
• 1 scoop Whey Protein Powder (Vanilla or unflavored whey isolate, approx. 30 g)
• 1 cup Low‑Fat Milk (Skim or 2 % milk)
• 1 packet Stevia Sweetener (optional) (Adjust to taste if pudding isn’t sweet enough)

Instructions

1. Gather Ingredients

   Measure out the pudding, whey protein, milk, and optional sweetener.

   Time: PT2M

2. Add Pudding to Shaker

   Pour the 1 cup of low‑calorie vanilla pudding into the shaker bottle.

   Time: PT30S

3. Add Whey Protein

   Add 1 scoop of whey protein powder on top of the pudding.

   Time: PT30S

4. Add Milk

   Pour 1 cup of low‑fat milk into the shaker.

   Time: PT30S

5. Shake Vigorously

   Seal the shaker tightly and shake for 45‑60 seconds until the mixture is completely smooth and no lumps remain.

   Time: PT1M

6. Transfer to Freezer Container

   Open the shaker and pour the blended mixture into a freezer‑safe container, smoothing the top with a spoon.

   Time: PT1M

7. Freeze Until Set

   Place the container in the freezer. Freeze for at least 2 hours, stirring once after the first hour for a smoother texture.

   Time: PT2H

8. Serve

   Scoop the frozen protein ice cream into bowls or cones and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

20 g

Carbohydrates

15 g

Fat

2 g

Fiber

0 g