Protein Ice Cream (Psyllium Husk)

Name: Protein Ice Cream (Psyllium Husk)
Yield: 425 ml
Ingredients: psyllium husk 10 g; stevia 15 g; NS Whey Protein Choco Flavor 2kg 30 g; Profit Milk Vanilla 230 ml; Benefit Zero Sugar Allulose 20 g; 100% Cocoa Powder 20 g; So Good Almond Unsweetened 100 ml

277 kcal

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Ingredients

Main ingredients

psyllium husk 10 g
stevia 15 g
NS Whey Protein Choco Flavor 2kg 30 g
Profit Milk Vanilla 230 ml
Benefit Zero Sugar Allulose 20 g
100% Cocoa Powder 20 g
So Good Almond Unsweetened 100 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 68.67 g 56%

Protein 41.74 g 34%

Fat 5.38 g 10%

Serving size 425ml

Cooking steps

1

In a bowl, mix protein powder and milk well.
2

Add psyllium husk and stir evenly.
3

Add erythritol and vanilla extract, then mix again.
4

Pour the mixture into a freezer-safe container.
5

Freeze for 3-4 hours.
6

Stir thoroughly with a fork to make it smooth.
7

Once fully frozen, take out and enjoy right away.

Protein Ice Cream (Psyllium Husk)

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