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GN Ice Cream Cake


170g SR flour 60g Whey Protein 80 15g cocoa 1tsp baking powder. 2 bananas 150ml water 2 egg whites 1tsp vanilla 50g butterscotch protein mousse 180ml milk/water (milk is best)


For the ice cream
  1. Mix up your protein mousse and put in a Tupperware in the freezer for 4-6 hours or until hard.
For the cake
  1. Preheat oven to 170c fan. And grease a loaf tin. I like to put the tin in the oven while I mix the ingredients.
  2. Mix all the dry ingredients together in a bowl.
  3. Mash the bananas and mix all the wet in.
  4. Combine the wet and dry and mix well.
  5. Pour into your loaf tin and bake for 35-40 mins or until a toothpick comes out clean.
  6. Let it cool completely then chop lengthways either in half or into three.
  7. Take your protein mousse out of the freezer and spread in between the layers.
  8. Put some cling film in the bottom of your loaf tin covering completely.
  9. Put the layers in the loaf tin and freeze.
  10. Lash a loaf of stuff on it and enjoy.
  11. Let it defrost a little before eating so the sponge goes soft.
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