Peanut Butter Ice Cream & Raspberry Jam
Low-carb, low-fat, high-protein peanut butter ice cream. Delicious! The perfect healthy fitness snack for hot summer days or after a good workout.
Ingredients
Ice cream Ingredients:
- ½ cup (120 g) fat-free cottage cheese
- 1 scoop (30 g) Quest Peanut Butter Protein Powder
- 2 tablespoon (12 g) Peanut Butter Powder
- ½ cup (110 ml) water
Jam Ingredients:
- 2 oz. (56 g) frozen raspberries
- 2 teaspoon palm sugar
- 1 teaspoon (13 g) chia seeds
- ¼ cup (60 ml) water
Instructions
- Blend all of the ice cream ingredients
- Place the ice cream mix in a sealed container in the freezer for minimum 2 hours. I used my Nutribullet and just put the NutriBullet cup in the freezer with a lid on
- Blend the raspberries and mix them with the remaining jam ingredients in a small bowl or Tupperware. Make sure the Chia seeds are well mixed in.
- Take out the ice cream (should be frozen solid) and leave on the kitchen counter for 20-30 min
- Blend the frozen ice cream to a smooth consistency (again I used the NutriBullet)
- Pour the jam over the ice cream and enjoy
Nutrition Info Per Serving
Nutrition Facts
Peanut Butter Ice Cream & Raspberry Jam
Amount per Serving
Calories
185
% Daily Value*
Fat
4
g
6
%
Carbohydrates
15
g
5
%
Protein
23
g
46
%
Net carbs
15
g
* Percent Daily Values are based on a 2000 calorie diet.