Summer Chocolate Protein Frosty
A thick, creamy, chocolatey frosty made with chocolate protein powder, frozen banana, and almond milk. Ready in just 5 minutes, it is the perfect cool summer treat that doubles as a satisfying protein boost.
Equipment
- High powered blender
- Measuring cups and spoons
- Chilled serving glass
Ingredients
- 1 scoop chocolate protein powder about 30g
- 1 cup frozen banana chunks about 1 medium banana
- 3/4 cup unsweetened almond milk
- 1/2 cup ice cubes
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon peanut butter optional
- 1 pinch sea salt
Instructions
- Slice a ripe banana into chunks and freeze for at least 2 hours, or use pre-frozen banana chunks.
- Pour the unsweetened almond milk into the blender first.
- Add the chocolate protein powder, cocoa powder, and a pinch of sea salt on top of the liquid.
- Add the frozen banana chunks, ice cubes, and peanut butter if using.
- Blend on low speed for about 15 seconds to break up the ice, then increase to high speed and blend for 30 to 45 seconds until smooth and thick.
- Check the consistency and add a splash more almond milk if too thick, or a few more ice cubes if too thin, then blend again briefly.
- Pour immediately into a chilled glass and serve right away for the frostiest texture.
Notes
For the thickest texture, make sure your banana is fully frozen before blending. Taste your protein powder on its own first since sweetness levels vary widely between brands. Leftovers can be refrigerated in an airtight container for up to 24 hours, but the texture is best enjoyed fresh. Avoid over-blending, as this can melt the ice too quickly and thin out the frosty.