Roasted Peaches with Creamy Vanilla Bean Protein Ice Cream

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Peaches with Creamy Vanilla Bean Protein Ice Cream

YOUR SOLIN GENERATED RECIPE

Roasted Peaches with Creamy Vanilla Bean Protein Ice Cream

Enjoy this elegant dessert-turned-meal that showcases caramelized roasted peaches paired with a velvety, protein-packed vanilla bean ice cream. The peaches achieve a tender, smoky sweetness while the homemade ice cream offers a smooth, refreshing contrast with a boost of protein to keep you satisfied.

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NUTRITION

342kcal
Protein
37.3g
Fat
2g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Fresh Peaches (approx 300g total)

0.75 cup Nonfat Greek Yogurt (190g)

0.5 scoop Vanilla Protein Powder (15g)

0.25 cup Unsweetened Almond Milk (60ml)

1 teaspoon Honey

0.5 Vanilla Bean pod (scraped)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the peaches in half and remove the pits. Place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the peach halves lightly with honey and, if desired, sprinkle a pinch of cinnamon for extra warmth.

  • 4

    Roast the peaches in the oven for about 15 minutes until they are tender and beginning to caramelize.

  • 5

    While the peaches are roasting, prepare the ice cream base by combining nonfat Greek yogurt, vanilla protein powder, unsweetened almond milk, and the scraped seeds from 0.5 a vanilla bean in a blender. Blend until the mixture is smooth and creamy.

  • 6

    For a softer texture, you can serve the ice cream immediately as a chilled cream, or transfer the mixture to a container and freeze for about 1-2 hours, stirring occasionally to prevent ice crystals.

  • 7

    Once the peaches are roasted to perfection, serve them alongside or atop the creamy vanilla bean protein ice cream. Enjoy immediately.

Roasted Peaches with Creamy Vanilla Bean Protein Ice Cream

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Peaches with Creamy Vanilla Bean Protein Ice Cream

YOUR SOLIN GENERATED RECIPE

Roasted Peaches with Creamy Vanilla Bean Protein Ice Cream

Enjoy this elegant dessert-turned-meal that showcases caramelized roasted peaches paired with a velvety, protein-packed vanilla bean ice cream. The peaches achieve a tender, smoky sweetness while the homemade ice cream offers a smooth, refreshing contrast with a boost of protein to keep you satisfied.

NUTRITION

342kcal
Protein
37.3g
Fat
2g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Fresh Peaches (approx 300g total)

0.75 cup Nonfat Greek Yogurt (190g)

0.5 scoop Vanilla Protein Powder (15g)

0.25 cup Unsweetened Almond Milk (60ml)

1 teaspoon Honey

0.5 Vanilla Bean pod (scraped)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the peaches in half and remove the pits. Place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the peach halves lightly with honey and, if desired, sprinkle a pinch of cinnamon for extra warmth.

  • 4

    Roast the peaches in the oven for about 15 minutes until they are tender and beginning to caramelize.

  • 5

    While the peaches are roasting, prepare the ice cream base by combining nonfat Greek yogurt, vanilla protein powder, unsweetened almond milk, and the scraped seeds from 0.5 a vanilla bean in a blender. Blend until the mixture is smooth and creamy.

  • 6

    For a softer texture, you can serve the ice cream immediately as a chilled cream, or transfer the mixture to a container and freeze for about 1-2 hours, stirring occasionally to prevent ice crystals.

  • 7

    Once the peaches are roasted to perfection, serve them alongside or atop the creamy vanilla bean protein ice cream. Enjoy immediately.