![]() ![]() I like to top mine with some more Cool Whip, Reddi Whip, chocolate syrup, and some more crushed up Oreos. It’ll be perfectly scoop-able and ready for allllll your favorite toppings. When you’re ready to eat your ice cream, take it out of the freezer and leave it out on the counter for 10 minutes. ![]() Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Data from ISO-certified, third-party-validated report. We’ll also add some protein powder for a little boost-and no, you won’t taste it. Per item: 220 calories, 6 g fat (4.5 g saturated fat, 0 g trans fat), 160 mg sodium, 39 g carbs (0 g fiber, 22 g sugar), 3 g protein. Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. planet-friendly ice cream 72 fewer emissions 61 Less Non-Renewable Energy 23 less water Learn More Compared to ice cream made through conventional dairy production methods. To make it, you’ll need some fat free Cool Whip and 1% evaporated milk to replace the condensed milk or heavy whipping cream normally used. Level-1 uses only proteins that have been low-temperature processed to take extra precaution to not denature or damage. Since Baskin-Robbins opened its first ice. It’s also significantly lightened up than any mint Oreo ice cream you’d find at the store, but you would absolutely NEVER know. Ice cream sandwiches with mint ice cream, semi-sweet chocolate chips & chocolate wafers. This minty protein ice cream is creamy and generously peppered with drool-worthy Oreo cookie pieces. ![]() It’s so refreshing on a warm summer night, but still incredibly delicious any time of year if you’re like me and eat ice cream no matter how cold it is outside! Have you ever had homemade ice cream? It’s so delicious-and no, you don’t need an ice cream maker to do it! I made this Mint Oreo Protein Ice Cream with a few ingredients, a mixing bowl, a bread pan, and the freezer. ![]()
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