This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Recipe: Chocolate Protein Ice Cream aka (Buff Fluff!)

  • 1 min read


By Amanda Hendrickson @amanda_hend





  • 1 scoop (35g) NSP Nutrition Protein Powder 
  • 20 ice cubes 
  • Zero calorie sweetener of choice. I like using liquid stevia or 3 of those little packets of stevia.
  • 1/2 tsp Xanthan Gum
  • 120 ml (1/2 cup) Unsweetened Almond Milk
  • 3 grams fat-free, sugar-free pudding powder. I like using the cheesecake flavor from Jello brand
  • Toppings! Cinnamon Toast Crunch, mini dark chocolate chips, and fat free Reddi Wip are my go-to! 


Milk & Egg Protein



*Place the bowl or container you’re planning on using in the freezer while you’re making this!*


  1. Put ice cubes in a blender or food processor and pulse until ice looks like snow.  
  1. Add all of your ingredients (except toppings obviously) to the snowy ice! It’s better to do this quickly so the ice doesn’t start melting. I like recommend you weigh and portion everything out BEFORE you start crushing the ice.
  1. Put on lid and start your blender! Slower speeds are best. Let it blend for 5-10 mins. The xanthan gum will make it nice and fluffy 
  1. When it looks done stop the blender and scoop the protein fluff into your cold container! I like to layer my toppings but obviously you can do this part any way you like! 


Learn more about Amanda Hendrickson on her Instagram account here 

Leave a comment (all fields required)

Comments will be approved before showing up.