Low Protein Fruit Frenzy Cookie Dough Icecream (PKU)
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Low Protein Fruit Frenzy Cookie Dough Icecream (PKU)

  • 10Minutes

    • Calories: 241 kcal
    • GMP Protein: 12.5g PE
    • Phe: 23mg

  • ServingsFor 2 people

    • Ingredients

    • 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!

    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.

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