Butterscotch Espresso Protein Ice Cream

Butterscotch Espresso Protein Ice Cream

Recipe by Better Bariatric, LLC


Butterscotch, espresso & dark chocolate make this one sweet high protein treat!


  • 2 cups 1% milk
  • 1/2 cup light cream
  • 1 packet Chike-protein with espresso
  • 2 tablespoons sugar free butterscotch instant pudding powder
  • 2 oz extra dark chocolate, roughly chopped

Cooking Directions

  1. Blend together milk, light cream, Chike protein powder and instant pudding until almost doubled in volume.
  2. Pour into ice cream machine, and follow manufacturers instructions.
  3. During last two minutes, add chopped dark chocolate.
  4. Enjoy as soft serve, or store in airtight container in freezer for up to three days.

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