This addictive vegan low FODMAP protein, olive oil ice cream contains complete protein, fats and carbohydrates to make a delicious treat. Perfect as a breakfast meal or dessert.

Makes 2 servings

Ingredients

¾ cup Unsweetened Plant Milk

60g (⅔ cup) Casa de Sante low FODMAP Vegan Protein Powder (vanilla)

3 tbs Maple Syrup (optional, for increased sweetness)

24g (5 tsp) Extra Virgin Olive Oil

INSTRUCTIONS

1. In a blender, add vegan milk, protein powder, maple syrup, and olive oil.  

2. Blend until completely smooth.

3. Pour the mixture into a large bowl and place in the fridge for 1 hour.  

4. Transfer to the freezer for ~4 hours, or until solid.

5. Serve with flaked sea salt or olive oil.