Meet your new summer cooldown: creamy mango protein ice cream that satisfies your sweet tooth and helps support muscle growth. Cold, refreshing, and rich enough to feel like a treat.
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Ingredients
- 200 g (7 oz) frozen mango chunks
- 1 scoop (30 g, about 1 oz) vanilla vegan protein powder
- 1 tablespoon (15 g) cashew butter
- A splash of unsweetened soy milk, about 20 ml (4 teaspoons)
Instructions
- Add the frozen mango chunks to a high-powered blender or food processor.
- Add the protein powder, cashew butter, and soy milk.
- Pulse until thick and smooth, stopping to scrape down the sides as needed.
- Scoop into a small bowl, garnish with mint leaves, and serve right away.
Tips
- Go easy on the liquid—we're making spoonable ice cream, not a smoothie.
- The cashew butter is the secret to that rich, creamy texture.
Nutrition (Per Entire Bowl)
- Calories: approximately 340 kcal
- Protein: 27.5 g
- Carbohydrates: 36.5 g
- Fat: 11 g
