Low Protein Fruit Frenzy Cookie Dough Icecream (PKU)

Fruit Frenzy Cookie Dough Icecream

Ingredients

• 2/3 Glytactin Fruit Frenzy Complete 15 Bar (chopped)
• Glytactin BetterMilk Original 15
• 1/2 banana
• 1 tbsp syrup (of your choice)
• 120ml water

Method

• Chop up 2/3 of a Glytactin Fruit Frenzy Complete 15 Bar, and then set it to one side.
• Blend all other ingredients in a blender until the mixture is smooth.
• Add 1/2 of the chopped Glytactin Fruit Frenzy Complete 15 Bar pieces.
• Place in a covered dish in the freezer for 3-4 hours, stirring occasionally.
• Then scoop the icecream into a bowl, and add the remaining Glytactin Fruit Frenzy Complete 15 Bar and more syrup to serve (optional), and enjoy!

Serves

2 people.

Medical notice: This recipe is intended for patients with phenylketonuria (PKU). Any Cambrooke products in this video are for the dietary management of PKU, and should be used under medical supervision.