Very berry blueberry ice cream
250g Quark/fat free yogurt – use greek as it’s thicker
50g vanilla TRKG protein powder
1 capful of vanilla skinny syrup
Place all of the ingredients in a bowl and whisk up for a few minutes. It doesn’t matter of some of the blueberries remain whole, it just adds to the texture. Transfer the mixture to a freezer proof bowl and place in the freezer for 30 minutes. Remove from the freezer and give it a good stir with a fork before returning back to the freezer. Repeat the process every 30-40 minutes 2 or 3 times until the mixture is thick and creamy.
Remove approximately 10 minutes before serving – Serves 3 people