Protein Ice Cream (Very Thick and Creamy)


  • 1.5 - 2 cups frozen fruit (your choice)
  • 1/4 cup milk or milk substitute (don't add full 1/4 cup at first. Add some then and add more if needed)
  • 2 Scoops Level-1 (I like the Ice Cream Sandwich or Vanilla Ice Cream flavors best for this)


  • Add all ingredients to a blender and blend till smooth.

Why Level-1?

I use Level-1 because it is low temperature processed. This costs more, but the protein tastes way better! Never any chalky taste or stomach discomfort. I even have lactose sensitive clients who enjoy this protein. And it's the only protein I have found that produces this nice thick consistency you want when making ice cream.

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Alex RayComment