High-protein ice cream: Strawberry cream with brownie pieces
Preparation
- Mix the brownie mixture well with the water and rapeseed oil and bake in the oven at 180 degrees for 8-10 minutes.
- Cut the sweet potato into eighths and bake in the oven for around 20-30 minutes until soft.
- Peel the skin off the sweet potato and mash together with the remaining ingredients for the ice cream in a large bowl.
- Cut the brownie into small pieces and stir into the ice cream.
- Pour the ice cream into a container and freeze for at least 4 hours or overnight.
- Allow the ice cream to thaw slightly before enjoying.
Nutri-Plus wishes you bon appétit!
Created by: @healthvy_sarah
Ingredients brownie:
10 tbsp Nutri-Plus brownie mix
120 ml water
1 tbsp rapeseed oil
Ice cream ingredients:
1 large sweet potato
1 can of coconut milk
30 g 3K Strawberry Cream
1 tbsp maple syrup
1 scoop Flave Powder Double Chocolate Chip
a few dashes of Flave Drops Vanilla
1 handful of frozen berries
1 pinch of salt
10 tbsp Nutri-Plus brownie mix
120 ml water
1 tbsp rapeseed oil
Ice cream ingredients:
1 large sweet potato
1 can of coconut milk
30 g 3K Strawberry Cream
1 tbsp maple syrup
1 scoop Flave Powder Double Chocolate Chip
a few dashes of Flave Drops Vanilla
1 handful of frozen berries
1 pinch of salt
