Name: High-Protein Vanilla Bean Ice Cream Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup non-fat Greek yogurt; 0.5 scoop vanilla whey protein powder; 1 tbsp creamy almond butter; 1 tbsp pure maple syrup; 1 tsp vanilla bean paste; 0.25 cup fresh raspberries; 1 tbsp shelled hemp seeds; 0.13 tsp sea salt

High-Protein Vanilla Bean Ice Cream Bowl

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

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Ice Cream Bowl

Velvety Greek yogurt and vanilla bean paste are whipped into a chilled, protein-rich base topped with nutty hemp seeds and fresh raspberries for a decadent breakfast.

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NUTRITION

Protein

51.3g

Fat

13.2g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cup non-fat Greek yogurt

0.5 scoop vanilla whey protein powder

1 tbsp creamy almond butter

1 tbsp pure maple syrup

1 tsp vanilla bean paste

0.25 cup fresh raspberries

1 tbsp shelled hemp seeds

0.13 tsp sea salt

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PREPARATION

1
In a medium mixing bowl, combine the non-fat Greek yogurt, vanilla protein powder, and vanilla bean paste.
2
Whisk the mixture vigorously for 1-2 minutes until the protein powder is fully dissolved and the texture is completely smooth.
3
Fold in the pure maple syrup and a pinch of sea salt to balance the sweetness.
4
Transfer the bowl to the freezer for 20 minutes to allow the mixture to firm up into a thick, ice-cream-like consistency.
5
Remove from the freezer and stir once more to ensure a uniform, creamy texture.
6
Scoop the mixture into a chilled bowl and top with the creamy almond butter, fresh raspberries, and shelled hemp seeds for added crunch.