Strawberry Shortcake Ice-Cream Bars

Strawberry Shortcake Ice-cream Bars

What you will need:

  • 8×8 Baking dish
  • Food processor or high-powered blender
  • Plastic wrap
  • Knife

Ingredients:

  • 2 scoops of NutraBio Wild Strawberry 100% Micellar Casein
  • 1 frozen banana, small
  • 1 can or 12 oz of unsweetened coconut milk
  • 2 cups frozen strawberries
  • 2 tbsp stevia
  • 5 tsp Vanilla
  • 6 low fat graham crackers

Directions:

Step # 1: Protein Ice-cream

  • In a food processor add your coconut milk and banana and blend until smooth.
  • Next add in your stevia, protein powder, and vanilla and continue to blend.
  • Last in frozen strawberries and pulse for about 20-30 seconds. You want the strawberries to stay chunky so don’t blend until smooth.
  • Transfer ice-cream mixture in a flat baking dish making sure it is evenly distributed.
  • Freeze for about 2 hours or until completely frozen.

Step # 2: Assemble

  • Use your graham crackers to measure how long and wide to cut your ice-cream squares.
  • Breaking the graham crackers in half, add the ice-cream square to one half then sandwich together with the other half.
  • Wrap your sandwiches tightly in plastic wrap and store in the freezer immediately to let settle.
  • Continue to do this until all are formed.
  • Freeze for at least 30 minutes before enjoying!

Nutrition:

  • Yields: 6 Sandwiches
  • Calories: 207
  • Fat: 8g
  • Total Carbohydrate: 24g
  • Fiber: 2g
  • Sugar:  10g
  • Protein: 10g

Purchase NutraBio 100% Micellar Casein Here!

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