Simple Way to Make Quick Protein Ice Cream (Salted Caramel & Peanut Butter)

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Before you jump to Protein Ice Cream (Salted Caramel & Peanut Butter) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

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A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, all things considered. A lot of it truly is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to protein ice cream (salted caramel & peanut butter) recipe. To make protein ice cream (salted caramel & peanut butter) you only need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Protein Ice Cream (Salted Caramel & Peanut Butter):

1. Get 50 g of PHD Nutrition Salted Caramel Smart Whey,.
2. Prepare 200 g of fat free quark,.
3. You need 70 g of unsweetened almond milk (or alternative),.
4. Use 1 tsp of granulated Stevia,.
5. Use 2 of Reese's mini peanut butter cups, chopped into small bits,.
6. You need 10 g of smooth runny peanut butter,.
7. You need 1 of tiny pinch of salt,.
8. Take of Some toffee & vanilla flav drops (I used MyProtein).

Steps to make Protein Ice Cream (Salted Caramel & Peanut Butter):

1. In a mixing bowl add the yogurt followed by the protein powder, Stevia and flav drops (to taste), plus the tiny pinch of salt. Stir really well until fully blended and smooth with no lumps..
2. Spoon into a tub (that has a lid), that can be kept in the freezer. Drizzle over the runny peanut butter and using the end of a spoon swirl it through to make a pattern. Sprinkle over the chopped up Reese's cups. Cover tightly with the lid..
3. Keeping the mixture as level as possible, freeze until set. This will probably take around 3 hours or so. Allow to soften before scooping, as the texture will be much creamier. Enjoy! :).
4. Note: Protein ice cream takes a long time to defrost to the right soft texture, so allow plenty of time for defrosting before consuming, otherwise it'll be too hard and icy..

This ice cream was inspired by the best vegan ice cream on the planet, which happens to be scooped up right here in Portland at Salt and Straw. If you're ever in the area, you must try their coconut caramel ice cream with chocolate candy chunks. It's what vegan ice cream dreams are made of. Homemade salted caramel & raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, naturally sweetened and super easy to make. Salted Caramel "Nice" Cream for the dessert win!

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