Butterscotch vanilla protein ice cream

Ingredients:

• 2 ripe bananas, sliced and frozen
• 1 cup unsweetened almond milk (or any milk of your choice)
• 1 scoop vanilla protein powder
• 2 tbsp butterscotch sauce (store-bought or homemade)
• 1 tsp vanilla extract
• A pinch of salt
• Optional: 1-2 tbsp of chopped nuts or butterscotch chips for extra texture

Instructions:

1. Prepare the Bananas: Slice and freeze ripe bananas for at least 2 hours or until completely frozen. This will create a creamy base for your ice cream.
2. Blend the Base: In a high-speed blender or food processor, combine the frozen banana slices, almond milk, vanilla protein powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
3. Add Butterscotch Flavor: Pour in the butterscotch sauce and blend again until well combined. If you prefer a stronger butterscotch flavor, you can add a little more sauce.
4. Freeze the Mixture: Pour the mixture into a freezer-safe container. If you like, you can stir in some chopped nuts or butterscotch chips for added texture.
5. Set in the Freezer: Cover the container and freeze the mixture for at least 2-3 hours, or until it reaches a scoopable consistency.
6. Serve: Scoop the ice cream into bowls or cones and enjoy! You can drizzle a little extra butterscotch sauce on top for added flavor.

This ice cream is a delicious way to enjoy the flavors of butterscotch and vanilla while also getting a protein boost!