YOUR SOLIN GENERATED RECIPE
Chocolate Protein Ice Cream with Crunchy Almond Topping
A decadent, creamy ice cream that delivers a chocolatey kick and a delightful crunch from toasted almonds. This dessert packs a boost of protein and satisfying flavor without compromising on indulgence. The smooth, blended base enriched with Greek yogurt and cocoa is perfectly accented by a sprinkle of oats and chia seeds for texture, and a final topping of crunchy almonds that promise every spoonful is an adventure in taste.
INGREDIENTS
200g Nonfat Greek Yogurt
0.5 scoop Chocolate Protein Powder
1 tbsp Unsweetened Cocoa Powder
50ml Unsweetened Almond Milk
1/4 cup Rolled Oats (dry, ~20g)
1/2 medium Ripe Banana
1 tbsp Chia Seeds
0.5 ounce Chopped Almonds
PREPARATION
In a blender, combine the nonfat Greek yogurt, half scoop of chocolate protein powder, unsweetened cocoa powder, unsweetened almond milk, rolled oats, and the half banana until the mixture is smooth and well blended.
Stir in the chia seeds, ensuring even distribution throughout the mixture.
Pour the blended mixture into an airtight container. Place it in the freezer for about 2 hours, stirring every 30 minutes to create a creamy, smooth consistency.
Once the ice cream reaches a soft-serve consistency, transfer it to a serving bowl.
Top the ice cream with the chopped almonds to add a crunchy texture. Serve immediately and enjoy your protein-packed chocolate ice cream.