Vanilla Matcha Protein Ice Cream

I am a huge fan of Nuzest Clean Lean Protein. HUGE fan. In fact, I gladly consume my European Golden Protein Powder each and every day. It’s just my treat.

Typically, I like to thicken my powder into a pudding with loads of nut butter. I know, it may seem strange, but it’s so creamy and so delicious!

However, with my new “functional flavor” on hand, I decided to thicken things up a little differently – and create a protein powder ice cream! That’s right…it’s healthy, it’s vegan, it’s sugar-free, it’s Paleo, it’s Keto, and it’s all the flavor you could ever want. It’s pretty much the best thing on earth: Vanilla Matcha Protein Ice Cream.

 

Vanilla Matcha Protein Ice Cream

 

2 14 oz cans full-fat coconut milk
4 scoops Nuzest Vanilla Matcha Clean Lean Protein 

 

 

Freeze an empty loaf pan in the freezer for several hours.
Blend the coconut milk in a high-speed blender until emulsified. Add the Vanilla Matcha Clean Lean Protein and puree until smooth.

Transfer to the frozen loaf pan and freeze for about 3-4 hours. Cover with plastic wrap to ensure a layer of ice does not form over the top.

Thaw 10 minutes or so before scooping and enjoying!