Ingredients: Water, Whey Protein Isolate, Peanut Butter, Modified Food Starch, Cocoa, Mono & Diglycerides, Vegetable Fiber, Maltodextrin, Xanthan Gum, Splenda, Natural and Artificial Sweeteners, Chocolate Flavoring

Recipe:
- Pour 5 cups of cold water into a very large mixing bowl.
- Add entire container of GHF's High-Protein Freeze to large bowl.
- Mix with an electric mixer on high for 30 seconds.
- Add 1 cup of all-natural peanut butter.
- Mix again with electric mixer on high for an additional minute or until well mixed.
- Pour into plastic container and freeze until firm.
- Once soft (let it thaw out at room temperature until soft or simply microwave for 30 to 60 seconds), scoop High-Protein Freeze onto a rice cake, graham cracker, or high-protein cookie

Note:

• You might try adding one large 29 oz can of Libby's canned pumpkin. It sounds a little strange, but many prefer the taste and texture and this will add fiber and many other beneficial nutrients without the addition of many calories, fat or sugar.
  
  
• Everyone has different taste preferences and goals. Feel free to adjust the amount of water and peanut butter used in this recipe. When less peanut butter (and/or more water) is used, it’s not as rich or creamy, and doesn’t have as much fat or calories. Experiment with the above recipe to customize it specifically for you.
  
  
• Rice cakes are your best choice, as they only contain 35 calories each and are a good source of fiber. However, if you need an alternative, several people have reported that high-protein cookies work very well. If you'd like to take a look at one particular brand of a high-protein cookie, click here to visit a1nutritionproducts.com.
  
  
• If you'd like suggestions for alternative ingredients or would like to adjust the nutritional profile (ratio of fats/carbs/proteins) for your goals and personal preferences, please e-mail us and expect a prompt reply from one of our nutrition experts.