Vegan Ice Cream Recipe

Vegan Ice Cream
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1.) In a high speed blender pour in cashews, agave and LiquiFlav™ and blend until combined.

2.) Pour in protein powder, peanut butter and blitz again until combined.

3.) Pour mix into a suitable ice-cream mould and leave to freeze overnight.

4.) Once set, remove from moulds and coat in melted dark chocolate, decorating with toppings of preference.

I used chocolate sprinkles and a chopped up a Vegan Protein Bar, banana flavour.

5.) You can use this base recipe to make any flavour, plus it works without the protein powder if you prefer.

Vegan Ice Creams

Vegan Ice Creams


Try the recipe yourself! Post a picture of your creation to FacebookTwitter or Instagram @bulkpowders #bulkbakes

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Try it yourself

MACROS (per serving of 10)

Calories – 278

Protein – 6.4g

Carbs – 32g

Fats – 15.2g

Author: The Muscle Bakery


250g soaked Cashews

¾ cup Agave Nectar

1 tbsp Vanilla LiquiFlav™

15g Vegan Protein Powder Banana Caramel

25g Peanut Butter

100g Dark Chocolate

Vegan Protein Bar Banana