#1 Take the Protein Ice Cream Mix and dilute in a 1:1 ratio with 150 ml of water (this may seem like a small amount of water, but trust us, this will make the creamiest ice cream!). Pop into the freezer for 1-2 hours. Make sure you also chill your coconut cream for at least 1 hour.
#2 Once the ice cream is frozen, make the whipped coconut cream. Drain the water from the chilled coconut cream and then tip the cream into a large mixing bowl. Add the casein powder and, using an electric whisk, whisk on a low speed for 1 minute, then turn the speed to high and whisk until stiff peaks form. You may need to move the whisk up and down to create air pockets.
#3 Assemble your split! Place banana halves into a bowl, add 3 scoops of protein ice cream, whipped coconut cream (pipe these on if you’re feeling fancy), sugar-free syrup, fresh cherries and a sprinkling of cacao nibs. Devour.