“Banana ice cream with protein is the post-training treat I make when I want something cold and sweet that actually earns its place. Smooth, naturally sweet, and satisfying in a way that most protein desserts never manage to be. I keep frozen bananas in the freezer specifically for this.”
30 min
2
batch-cooking · egg-free · gluten-free · vegetarian
Blood sugar · Gut health · Muscle recovery
Ingredients
- 600 gMango or banana
- 300 gNatural yoghurt
- 1 scoopProtein shake
Method
- 1
Peel the banana or mango, slice into rounds approximately 2 cm thick, and arrange on a parchment-lined tray. Freeze for at least 2 hours, or until completely solid.
- 2
Add the natural yoghurt and protein shake scoop to a blender. Add the frozen banana or mango slices.
- 3
Blend on high speed for 2–3 minutes, scraping down the sides as needed, until the mixture reaches a soft-serve ice cream consistency.
- 4
Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for 30–45 minutes for a firmer consistency.
Why this works — Mila's notes
BANANA & RESISTANT STARCH
Frozen banana forms resistant starch—a prebiotic that feeds gut bacteria and stabilizes blood sugar. For women 30+, steady glucose supports balanced estrogen and progesterone throughout your cycle.
YOGHURT & PROBIOTICS
Live culture yogurt provides lactobacillus & bifidobacterium to strengthen gut health, boost iron, B12 & magnesium absorption, reduce inflammation, and support serotonin for mood stability.
PROTEIN POWDER & AMINO ACIDS
Whey or plant protein delivers BCAAs (esp. leucine) to trigger muscle synthesis—vital as women lose 3–8% muscle/decade after 30. Post-workout or as a snack, it steadies blood sugar and curbs hunger.
