Y’all. I have so much goodness to share with you today! First of all, have you heard of ProYo High Protein Low Fat Ice Cream?! If you haven’t, head to your nearest Kroger and get some! This stuff is amazing, not only is it seriously delicious, but it’s HIGH IN PROTEIN and LOW IN FAT! Um, yes please!
Josh and I try to make Friday evenings our date night. Once we get Brighton to bed, we settle in for a movie, trade back rubs and share some sort of fun treat. After tasting this ProYo High Protein Low Fat Ice Cream, I have no doubt it will be making a regular Friday night appearance this summer. And with baby on board, I’m constantly looking for ways to increase my daily protein, what better way than with this delicious, guiltless, low-fat, high protein treat?!
I’m currently a bit obsessed with making healthy homemade popsicles. I love having something yummy and cold that I can share with Brighton after playing outside in the heat. These ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter are exactly that – a healthy, yummy, frozen treat! Using the ProYo ice cream made these incredibly simple to make. I added a bit of homemade chocolate hazelnut spread for a fun twist and seriously, so good!
You can read more about their story and products here, but check out the list below for some highlights!
ProYo High Protein Low Fat Ice Creams
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- 14 oz containers
- 10g of protein per serving / 35g of protein per container.
- Low-fat
- Good source of fiber
- Awesome taste
- Low-glycemic
- rBST and RBGH free
- Prebiotic Fiber
- Non-GMO ingredients
- No Artificial ingredients
- Soy-free
- Gluten-free
ProYo High Protein Low Fat Ice Creams are available nationwide at Kroger and other banner stores. You can use this store locator to find one near you. They also have an amazing coupon going right now, you can Buy 1 ProYo High Protein Low Fat Ice Cream and Get 1 Free – now through 7/7!
Seriously, who doesn’t like free ice cream?! Find a store, get your coupon, and go!
ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter
Ingredients
- 1 cup ProYo High Protein Low Fat Dark Chocolate Toffee Ice Cream
- 1 cup ProYo High Protein Low Fat Vanilla Bean Ice Cream
- 1/2 cup almond milk divided
- 1/3 - 1/2 cup all natural chocolate hazelnut butter *{homemade or store bought}
- 2 tbsp toasted hazelnuts chopped
Instructions
- Remove ProYo High Protein Low Fat Ice Creams from freezer and allow to thaw on the counter for 10 minutes.
- Combine one cup ProYo Dark Chocolate Toffee with 1/4 cup almond milk in food processor. Blend 5-7 second or until well combined. Use spatula to transfer ice cream/almond mixture to separate bowl.
- Rinse food processor bowl and add one cup ProYo Vanilla Bean with 1/4 cup almond milk to food processor. Again, process 5-7 seconds or until well combine.
- Using half of ProYo Dark Chocolate Toffee and almond milk blend and add to the bottom of six popsicle molds. Put in freezer for 15-20 minutes to all mixture to firm some.
- Remove from freezer, add 1-2 tsp of natural chocolate hazelnut butter to each popsicle mold, then using half of the ProYo Vanilla Bean mixture and divide equally into molds. Return to freezer another 15-20 minutes to allow mixture to firm. Repeat layers**, Dark Chocolate Toffee mixture, 1-2 tsp natural chocolate hazelnut butter, and finally top with ProYo Vanilla Bean Mixture.
- Sprinkle with chopped hazelnuts, add popsicle sticks/tops and return to freezer.
- Freeze 6-8 hours or until fudge pops are frozen all the way through. (***see removal tip in notes)
Notes
**The number of layers you're able to get may depend on the size of your popsicle molds, I was able to get four, but they did somewhat blend together, still so tasty!
***Try running each mold under warm/hot water for 15-20 seconds to help popsicle release from mold easily.
Nutrition
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and ProYo, but all my opinions are my own. #pmedia #ProYoHighProteinIceCream http://my-disclosur.es/OBsstV