Protein Ice Cream in Doughnut Cone


Ice Cream


Ice cream maker: (follow instruction book) 
  • Mash up raspberries and add honey and mix throughly, set aside
  • Whisk rest of ingredients together then add in raspberries and honey, combine completely
  • Add to your ice cream maker and make

No Ice cream maker:

  • Place all ingredients in a blender and blend until smooth
  • Place in a freezer safe tupperware and freeze for 3 hours or over night


Doughnut Cone

  • 2 1/2 cups of your favourite gluten free flour
  • 1/4 cup of baking stevia 
  • 11/2 tsp of baking powder
  • pinch of sea salt
  • 11/2 tsp of cinnamon
  • 3/4 cup of almond milk
  • 2 eggs 
  • 2 tbsp of olive oil

Cinnamon Sugar coating

  • Olive oil 
  • 1/4 cup of baking stevia 
  • 1 tbsp of cinnamon


  • Preheat oven to 425
  • Line a baking sheet with tin foil
  • Make tinfoil cones (just roll tin foil into a cone the size you want your cones to be)
  • Spray cones with a cooking spay (olive oil based) and set aside
  • Mix all dry ingredients in a large bowl 
  • Mix all Wet ingredients in a smaller bowl
  • Add wet to dry and fully combine, if the dough seems to moist to handle and roll, bit by bit sprinkle more flour into mixture until dough is rollable and mouldable
  • Separate dough into 4-5 clumps
  • Roll out into about a 1/4 inch thick worm  
  • Grab a tinfoil cone and start at the bottom and wrap the dough around the cone, pinch off at the top and bottom.
  • Repeat with other dough clumps 
  • Cook for about 15 min, but watch every oven is different and cooking time will also depend on the thickness of the cone you made.
  • Once done take out and cool, then brush with olive oil and roll in cinnamon sugar mixture 

Scoop in some of your awesome REFUEL s6k Black Forest Cake Ice cream you made and top with some stevia chocolate chips!!! Enjoy this amazing treat that has taken the internet by storm and not feel guilty about it!!!!

Jenny M.
Use code Jmfit for 15% off your order at the checkout!!