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Magnum-Style Protein Ice-Creams

Magnum ice-creams are (and always have been) an item of luxury that we unfortunately cannot enjoy too often. But, not anymore… we have made this re-creation, which is lower in calories, fats & carbs while being high in fiber and protein. Our taste testers gave it the double thumbs up… will you?



100g Fage Total 0% Greek Yoghurt

2 Scoop Bulkpowders Vanilla Whey

1 Scoop Vitafiber Powder

1 Tsp Xanthan Gum


Choc Topping

1 Tbsp Coconut Oil

1 Tbsp 100% Cocoa Powder

1 Tbsp Chocolate Beef Protein

1 Tbsp Sweet Freedom Syrup

(You can use melted choc instead if you prefer)

Note: You will also need a suitable ice-cream mould or similar.



Mix yoghurt, whey, vitafiber powder and xanthan together in a bowl until all ingredients blended well together. Spoon into your molds and add wooden sticks before placing in freezer.

Alternatively, if you do not have an ice-cream mold that allows wooden sticks, do it without them.

Freeze for up to 5 hours.

Once solidified, melt coconut oil and add the remaining of the ingredients to make the coating.

Coat your solidified ice-cream fillings and place on a silicone sheet or on greaseproof baking paper and place back in freezer for 15minutes or so.

Then, whip them out and enjoy them with your favourite cup of coffee. Sharing optional.


Nutritional Info 

(per piece of 3):

184 Kcals | 6.4F | 7.7C (5.9 Fibre) | 21.9P

For more delectable, exquisite recipes and nutritional options please visit the wonderful and talented The Muscle Bakery.

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