3 cups frozen papaya
2 cups frozen mango
¼ cup almond milk
2 servings of plant-based vanilla protein powder
Toss the papaya, mango, and protein powder into a food processor.
Begin to blend mixture, continuing to push down the sides of it to ensure all pieces are well-blended.
If mixture won’t blend, slowly add in the almond milk a little bit at a time, until a smooth consistency begins to form.
Put blended mixture back into the freezer for 30-60 minutes before serving for a true ice cream texture.
Top with more tropical fruit or your favorite granola and seeds!