Recipe – Peanut Butter Ice Cream Crunch

April 6th, 2017

Peanut Butter Ice Cream Crunch by Body By O Angel Cathy Serif


1 tablespoons Almond Butter (barney)
1/2 tablespoons Baking Cocoa, Unsweetened
18 grams Quaker Rice Cakes (salt-Free)
1 scoop L-Glutamine Complex, Maple Flavored Body By O
30 grams Quest Protein Powder, Peanut Butter

In a bowl crumble up 1-2 salt-free rice cakes. In blender, place about 8 ounces of crushed ice and 4
ounces or less of water (you can always add water if this is too thick), 1 scoop of Maple flavored LGlutamine
by Body by O, 1 tbsp of salt-free almond butter and 1 scoop of Quest Whey Protein
Powder supplement. You can substitute any flavor protein powder you prefer, however, the Quest
brand is the best for this recipe. Blend on high until thick and smooth like ice cream. Using a spatula,
scoop ice cream outpouring over rice cakes and sprinkle with unsweetened dark cocoa. This is a guilt
free treat so enjoy!

(serves 1)


Author: Danitza Freigher
Blog: Blog, Meals & Recipes