Try This Chocolate Caramel Protein Ice Cream Recipe As Your Summer Fix
Love a swirl of caramel in your ice cream? Crave a box of Milk Duds when you go see a blockbuster movie? We feel you. But, we’re not feeling all the sugar, cream, and who knows what else that goes into caramel-flavored treats. Fortunately, there are better ways to satisfy a caramel craving. Namely, chocolate caramel ice cream, made with Openfit Plant-Based Protein Shake. Oh, yes.
Caramel starts by heating sugar, a process known as “caramelization” that produces a golden color and deep rich flavors. It also happens naturally when you grill up veggies, fruit, and meat, which have naturally occurring sugars. But there are other ways to get the caramel taste you love without actually adding any sugar!
Get the Openfit Plant-Based Protein Shake here!
To get right to the essence of what makes caramel flavor so pleasing to our taste buds, we use pure caramel extract in our recipe for chocolate caramel ice cream. We like Watkins caramel flavor made without artificial flavors, colors, or corn syrup. This extract uses natural flavors.
Note: Don’t confuse caramel extract with sugary syrups used to sweeten coffee drinks or drizzle over ice cream. You’ll find caramel extract in the baking aisle next to the vanilla.
To whip up our dairy-free chocolate caramel protein ice cream, we start by freezing chunks of banana, which have a creamy texture that is perfect for blending into frozen desserts.
Then, all you have to do is add two scoops of Openfit Plant-Based Protein Shake, unsweetened almond milk, and pure caramel extract to a food processor.
In minutes, you’ll have a vegan- and vegetarian-friendly frozen dessert-like snack with 11 grams of fiber and 22 grams of protein per serving — but only 272 calories and 3 grams of fat. Too easy!
And, it makes two servings, so you can share or freeze the other one for another time.
Chocolate Caramel Protein Ice Cream
In minutes, you'll have a vegan- and vegetarian-friendly frozen dessert like snack with 11 grams of fiber and 22 grams of protein per serving
- 2 large bananas
- 2 scoops Openfit Chocolate Plant Based Protein Shake
- ¼ cup unsweetened almond milk
- 1 tsp. pure caramel extract
Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
Place banana, Openfit ChocolatePlant-Based Protein Shake, almond milk, and extract in a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed. Add more liquid, if needed, one Tbsp. at a time until desired consistency is reached.
Divide mixture evenly between two small bowls; garnish with cacao nibs. Or, store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative