For the past week, we have been fighting heroically with a truly tropical climate. The heat is no joke. But it's summer and the right time for delicious, healthy and, of course, low-calorie ice cream.
Remove frozen strawberries and bananas from the freezer. Slightly relaxed.
Add milk, protein, xanthan gum and blend.
Put the dish in the freezer for 30 - 40 minutes.
Remove the ice cream and whisk again. Put again in the freezer for 30 - 40 minutes. Repeat the procedure 2 more times.
You can leave all the ice cream in one container, but I filled it into silicone eskimo molds (20 pieces) and soaked three of them in melted chocolate with nuts.
The nutritional value is indicated without chocolate icing.
Nutritional value per serving (50g with chocolate icing 33g and nuts 5g: OB = 4.7g, OH = 17g, T = 9.9g, Kcal = 155
Finished product weight 1037
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
