Mango Banana Protein Ice Cream

This Mango Banana Ninja Creami is proof that simple ingredients can make an incredible dessert. It's rich, creamy, naturally sweet, and full of tropical flavor— it brings the flavors of a tropical getaway to your kitchen.

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Prep Time: 15 minutes

Wait Time: 24 hours

Serves: 1

Serving Size: 1 recipe

• Ingredients

  • 1 fresh or frozen mango (peeled and pitted) - approximately 150grams or 1 cup diced

  • 1/4 cup low fat cottage cheese

  • 3/4 cup almond milk

  • 1 scoop Banana Equip protein powder

  • 1 serving Equip collagen

  • 1/2 tsp cornstarch

  • 1-2 tbsp maple syrup/stevia

  • 1/2 tsp vanilla 

  • 1/16 tsp salt

• Instructions

  1. Blend the ingredients together in a blender and pour in a ninja container, add the lid. 

  2. Freeze for 24 hours.

  3. When it’s ready to use, hold the bottom of the container under hot water to loosen the ice cream. 

  4. Take the lid off, place it in the ninja creami and use the lite ice cream setting. 

  5. Take a knife and scrape along the inside of the container to separate the ice cream from the container. This helps make sure there it gets fully combined. 

  6. Flatten the top and add 1 tbsp milk, use the respin setting.

  7. If it’s still crumbly, do this again.

  8. Add any mix-ins. Use the mix-in setting.

  9. Eat it as scoop-able or take it to the next step for soft serve if you have a ninja creami swirl.  

  10. Add any desired toppings! 

• Macros per recipe

  Calories - 322

  Carbs - 52g

  Protein - 40g

  Fat - 5g

  Fiber - 8g

If you try this recipe, I’d love to hear how it turned out!