Strawberry Shortcake Ice-Cream Bars

Strawberry Shortcake Ice-cream Bars

What you will need:

• 8x8 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