Strawberries and Cream Protein Ice Cream

It’s summer and it’s HOT and the cravings for ice cream all day every day are real. But in a low carb lifestyle, it just can’t happen. So what are you to do? Make your own low carb, high protein ice cream! Using the lower carb sweetness of strawberries and the protein packed Equip protein powder, this is an amazing summer treat without the sugar crash. Thanks to Equip for this recipe.

Ingredients Needed:

- 1 can full-fat coconut milk
- 4 large frozen bananas, sliced before freezing
- 2 cups frozen strawberries
- 3 scoops Equip Strawberry Prime Protein
- 1-2 scoops Equip Grass-Fed Collagen
- 3 organic pasture-raised egg yolks
- 1/4 tsp quality salt
- 1/2 fresh strawberries, finely chopped (make sure organic as strawberries are part of the dirty dozen)

Directions:

1. Into a large high-speed blender, add the coconut milk followed by the bananas, strawberries, and the remaining ingredients (not including the fresh chopped strawberries)

2. Blend until smooth, scraping down the edges as needed.

3. Fold in the chopped strawberries and pour into a glass sealable container.

4. Place in the freezer for 2 hrs or until mostly firm like hard serve ice cream.

5. Scoop and serve with your favorite toppings and enjoy!

6. Store extras in the freezer for up to 6 months and defrost as needed.