Chocolate Chip Breakfast Ice Cream
- 1 can full-fat coconut milk
- 1 can coconut cream
- 5 rounded scoops OLLY Plant Powered Protein, Pure Chocolate
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup chopped chocolate
To make ‘em into Breakfast Sundaes: granola, toasted almonds, pepitas, extra chocolate, sea salt, cacao nibs, honey, bananas, etc.
Combine everything but vanilla + chocolate in a medium saucepan and bring to a simmer, stirring frequently. (Optional: add up to 1.5 tsp instant espresso powder for an even bigger buzz!) Remove from heat and add vanilla.
Cool completely, refrigerate until chilled, then transfer into an ice cream maker and freeze per manufacturer’s instructions, adding chocolate in the last 5 mins. Serve as is (soft + creamy!) or transfer to a freezer-safe container and freeze until firm (let sit 15 mins at room temp before scooping).
Top as desired. EAT ICE CREAM FOR BREAKFAST!