Craving an icy Frappuccino? Try this macro-friendly Frappuccino Protein Milkshake instead! Coffee is blended into creamy vanilla protein ice cream for just the boost you need. Swirl with chocolate syrup and top with whipped cream. Starbucks who?
NOTES: We used ChocZero sugar free chocolate syrup, but you can use any brand of sugar free syrup. For the powdered sweetener, we recommend one that measures like sugar (not too sweet). Feel free to use shaved chocolate or mini chocolate chips on top! For lower calories and sugar, use unsweetened almond milk (won't be as creamy).
Frappuccino Protein Milkshake
Makes 1 serving
Ingredients:
10 oz. skim milk
1 scoop Chocolate Cake Protizyme
2 tbsp. sugar free powdered sweetener
1 packet (2g) instant coffee
1 tsp. pure vanilla extract
2 oz. brewed coffee
1 tbsp. sugar free chocolate syrup
2 tbsp. light whipped topping (optional)
1 tsp. mini chocolate chips (optional)
Directions:
Combine milk with protein, sweetener, instant coffee, and vanilla in a sealed freezer bag. Shake and slosh with your hand on the counter until no dry clumps remain.
Place your bag in the freezer for 8 hours or overnight until frozen solid.
In a blender, add frozen bag contents and 2 oz. cool brewed coffee, blending until smooth (break up frozen contents if your blender needs help).
Drizzle the inside of a 12-14 oz. glass with chocolate syrup and pour in blended milkshake.
Top with whipped topping and mini chocolate chips (optional). Enjoy!
Calories (milkshake without topping): 273kcal, Fat: 2.2g, Sat fat: 0.6g, Carbs: 32g, Fiber: 15g, Sugar: 16g (14g lactose from skim milk), Protein: 35g, Sodium: 176mg
Calories (milkshake with topping): 317kcal, Fat: 4.6g, Sat fat: 2.5g, Carbs: 37g, Fiber: 15g, Sugar: 20g (14g lactose from skim milk), Protein: 35g, Sodium: 176mg
