In need of something sweet, but don't want the sugar or the fat? This dairy-free ice cream recipe from The Body Coach is the perfect cure for any post-dinner hunger pang. Made with fresh raspberries and banana, it's fruitiness is sure to be a hit whether you're scooping from the tub, or serving it up to guests.
It's also packed with The Body Coach's Bangin' Vanilla Protein Powder, meaning you can now chow down on ice cream for post-workout recovery — have you ever heard of anything better?
Serves 2Ingredients
- 1 banana, chopped into 2cm chunks
- 150g ripe raspberries
- Splash of almond milk
- 1 scoop (30g) The Body Coach Vanilla Protein Powder
- 1 tsp. vanilla extract
- 1 tbsp. almond butter
- Toasted pecans, to serve
Method
1. Line a tray with baking parchment and spread the fruit evenly over it so that each piece is well spead out.
2. Put the tray into the freezer and freeze for a minimum of four hours, or overnight.
2. To make the ice cream, remove the fruit from the freezer to warm up for approx. five minutes.
3. Put the fruit and all the other ingredients — apart from the pecans — into the blender and blend until you have a smooth and creamy consistency.
4. Your ice cream is ready to serve up, simply sprinkly with toasted sprinkles and enjoy.
Nutritional info per serving:
| Calories | 211 |
|---|---|
| Total Fat | 6g |
| Total Carbohydrates | 27g |
| Protein | 13g |
Evangeline has taken part in competitive sports since a young age. As a qualified RYA Dinghy Instructor, she understands the importance of proper nutrition for fuelling extreme and endurance sports, especially due to her experience in Team GBR Squads and captaining and coaching her University first team.
In her spare time, Evangeline loves running – especially marathons. On the weekends, you’ll find her taking on water sports or hiking up a hill. Her favourite evenings are spent taking on a HIIT session or squats in the gym before digging into some spicy food and a ton of vegetables – yum!
Find out more about Evie's experience here.
