This ice cream tastes like a mixture of chocolate and caramel with sweetness from chicca roast and banana. The ice cream is incredibly creamy thanks to the coconut milk and nut butter. It is also rich in fiber from chicca and also contains extra protein from protein powder and collagen, which also contribute to a wonderful texture.

If you have PCOS or are insulin sensitive and want to make it extra high in fiber, you can reduce the banana (or choose a greener banana that contains more fiber and less sugar) and add frozen cauliflower rice. It doesn't affect the taste at all, it just adds extra fluff.

Ingredients:

1 frozen sliced ​​banana (thawed for about 15 seconds in the microwave)
2-3 tbsp Whey protein Vanilla
1 tbsp Chicca Roast
1 tbsp Womensync Collagen
1 tablespoon of cocoa
1 tablespoon peanut butter
1-2 tbsp coconut milk/cream

Toppings:

Cocoa nibs
Coconut flakes

Do this:

Mix all ingredients in a blender. You may need to pause and put the banana slices down from the sides a few times. It is ready when it becomes a thick cream without lumps. Place in a bowl and top with cocoa nibs and coconut flakes. Enjoy!