YOUR SOLIN GENERATED RECIPE
Protein Watermelon Ice Cream with Crispy Chips Crumble
Frozen watermelon blended with creamy Greek yogurt and vanilla protein, topped with a toasted oatmeal and salty potato chip crumble for a satisfying crunch.
INGREDIENTS
250 grams Frozen Watermelon cubes
100 grams Non-fat Greek Yogurt
20 grams Vanilla Whey Protein Powder
15 grams Rolled Oats
15 grams Kettle Cooked Potato Chips
40 grams Fresh Blueberries
PREPARATION
Freeze watermelon cubes for at least 4 hours until completely solid.
Place the rolled oats in a small dry skillet over medium heat and toast for 3-5 minutes until golden brown and fragrant.
Lightly crush the kettle cooked potato chips and toss them with the toasted oats to create a sweet and salty crumble.
Add the frozen watermelon, Greek yogurt, and vanilla protein powder into a high-speed blender or food processor.
Blend on high speed, using a tamper to push the fruit down, until the mixture is smooth and has a thick soft-serve consistency.
Scoop the watermelon ice cream into a chilled serving bowl.
Garnish with the fresh blueberries and the prepared crispy chip and oat crumble.
Serve immediately while the texture is firm and refreshing.