An ice cream recipe in November when the snow is coming in? Hey, did you know that Alaska and Maine are among the per-capita ice cream consumption leaders every year? It’s never too cold for ice cream, and those of you in the coldest climes could potentially make this recipe just by leaving it outside!
This awesome ice cream substitute employs Cellucor COR-Performance Whey (peanut butter marshmallow flavor) with some frozen bananas for a sweet treat that’s rich in protein and clocks in at under 300 calories for a hearty serving.
A food processor is recommended for quickest preparation, and that’s what Chef Bob uses in the video, but you can use a regular blender too — just give it a couple extra minutes to incorporate the bananas thoroughly.
Click here to subscribe to Chef Bob’s YouTube Channel, and don’t forget to use coupon code CellucorNation to save when buying at Cellucor.com!
Keep on reading for the recipe:
The Chef Bob Transcription
“Back again with a very simple recipe that will satisfy a lot of individual’s taste buds. Myself having a sweet tooth, this is something I look forward to making and I figured what better time to do it than when I’m getting my food processor back. I’ve had a lot of requests for this recipe, so without sitting here and talking for hours, let’s get right to it.
It’ll probably be easier to use a food processor, but you can also use a big stand-up blender if that’s what you have. Today we’re making protein ice cream, this is a very low-calorie snack, very simple and you don’t need a lot of things.
Today we’re going to use COR-Performance Series Peanut Butter Marshmallow, some almond milk, a little bit of Splenda, and frozen bananas. Just take one long banana, cut it up into very thin slices, and put it in the freezer overnight.
Add the frozen bananas to your blender or food processor first. This is about 100 grams worth, or a long banana. Next, add the almond milk. I did 3/4 of a cup. I’m going to add around 45 to 50 grams of whey protein, it’ll come out to around 35 grams of protein. One level scoop is a little over 30 — yeah, 34 grams. Peanut butter, marshmallow and banana sounds like a treat come true, so let’s fire this all together and top it off with a little bit of Splenda for flavoring.
I’m going to let it whip for a couple of minutes, so I’ll turn off the camera for a while and then show you the final product.
This whipped for about 2 to 3 minutes, you may need about 5 minutes with a blender depending on how many bananas you used. It will come out a little runny, but that’s how it’s supposed to be because we’re going to throw it in the freezer for a bit and it will come out nice and thick. Take a spatula, use it to help transfer the contents from the blender to a bowl. As you can see this almost fills this bowl, so this gives you around three cups of ice cream!
It will be a little runny in the bowl, all you do is place this in the freezer for a couple hours, then pull it out right before you have it as a meal. Now I’ll show you what the final product looks like.
And here we are, after a couple of hours of freezing the ice cream, take it out of the freezer and it literally sticks right to your spoon. Nice and thick, very simple, just kept it in the freezer for a little bit. Now let’s give it a taste test … mmm, the peanut butter is real strong in there, a little aftertaste of the marshmallow, and some banana flavoring. So if you need a nice little 300 calorie snack, peanut butter ice cream can be done in your food processor or blender. Very simple, very easy.”
You’ll want the Peanut Butter Marshmallow flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!