But make it vegan & high protein!
No ice cream maker or blender required 🤝🏻
INGREDIENTS:
Ice cream:
300g plant-based yogurt
40g Vanilla Protein
Optional: Sweetener of your choice
PREPARATION:
1. Mix everything well in a bowl. Pour into a glass or mold of your choice and place in the freezer for about 2 hours.
2. Melt the chocolate (I also melted some hazelnut protein spread from @getvuel ) and pour it over the ice cream.
👆🏼 Rahel's pro tip: this way the chocolate hardens directly on the cold ice cream and gets the perfect consistency for the ✨ crunch✨.
