Sponsored by Silk.
It’s a classic flavor. Everyone likes chocolate. And if you don’t, are you okay? Do you need psychiatric help?
Kidding. Kind of.
Chocolate shines like the star that it is in this recipe. It’s rich and dark, thanks to a shot of unsweetened cocoa powder. The rest comes from chocolate protein powder, because why NOT put protein in everything?! Gotta make them #gainz amiright?! But we haven’t even gotten to the best part of this recipe.
It’s totally vegan, dairy-free, and tastes like ice cream. Frozen bananas create the base for this recipe, and Silk Cashewmilk brings it all together. Silk Cashewmilk is actually creamier than skim milk, so you can prove wrong those nay-sayers who complain about the consistency of non-dairy milks. Oh, and 50% more calcium than dairy milk. I think we can all agree, Silk Cashewmilk definitely takes the crown. And at only 25 calories per serving, Silk Unsweetened Cashewmilk is free of dairy, soy, lactose, gluten, casein, egg and MSG, and verified by the Non-GMO Project’s product verification program. Told you it was the best part.
Feel free to have fun with the add-ins on this recipe. Toasted coconut, vegan chocolate chips, chopped nuts… my next batch will include some coffee grounds. I can’t even wait.
This ice cream recipe is chocolately and creamy, which is exactly what ice cream should be. Enjoy it as a dessert, mid-day snack or pre-workout meal! Use Silk Unsweetened Cashewmilk to make the most of this recipe, with only 25 calories per serving and totally free of allergens like lactose, gluten and soy!