A craving for homemade ice cream doesn't mean you have to shell out hundreds on yet another kitchen appliance. Save cash and counter space with this two-ingredient recipe.
- 500 g 2% greek yogurt, plain
- ½ cup Cellucor COR-Performance, Peanut Butter Marshmallow
- In a large Tupperware container—ideally square shaped for the increased surface area—mix yogurt with the protein powder until you get a smooth mixture.
- Spread a thin layer of the mixture onto the Tupperware. The thinner the layer, the faster it will chill.
- Place in freezer for an hour.
- After an hour, take it out, and give it a churn. Mix your protein-packed mixture with a spoon or, better yet, a fork to break up potential clumps. Stick it back in the freezer for 30 minutes.
- Complete Step 4 a few more times until the mixture reaches your preferred consistency.
- Remove the ice cream from the freezer, get a scooper out, and serve yourself a bowl of healthy ice cream!
- Notes: Consider melting a square or two of dark chocolate and pouring that on top of the ice cream. It'll congeal on impact, creating a delicious chocolate shell.
- You can make this recipe with casein too. If you do, be sure to use a bit over 1/4 cup of casein, since it will absorb a lot more of the moisture from the yogurt than the whey does.
- Try this with different flavors of whey, and consider adding some extra flavoring to the mixture. Cinnamon or vanilla pods would mesh well with this ice cream.
- To heighten the banana flavor, mush a ripe banana in with the yogurt and whey.
- You could use 0 percent Greek yogurt to make this too. However, bear in mind that 2 percent—or even full-fat—yogurt will yield a creamier batch.