• Line a baking tray or plate that fits in your freezer with baking paper.

  If using heavy whipping cream, beat it in a chilled bowl until soft peaks form. If using coconut cream, use the thick, chilled portion and whip until fluffy. Coconut cream may not become as airy as dairy cream.

  Sift the protein powder into the cream. Add the vanilla, salt and optional sweetener.

  Use a spatula to fold everything together until combined. Avoid overmixing, as the mixture can lose its airy texture. If it becomes too thick, gently fold in a teaspoon of milk of choice.

  Spoon or pipe small mounds onto the prepared tray, making approximately 12–16 bites.

  Freeze for 2–3 hours, or until the bites are firm.

Chocolate Drizzle Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bites from the freezer and drizzle the melted chocolate over them. Work quickly so the bites stay firm. Add any toppings while the chocolate is wet so they stick.

  Return to the freezer for 5–10 minutes to allow the chocolate to set. Enjoy straight from the freezer, or let them soften for 2–3 minutes before eating.

  Store in an airtight container in the freezer for up to 1 month for the best texture. Keep frozen until ready to serve.

  Tips For Success

  For the fluffiest texture: Use cold cream and a chilled mixing bowl.

  For coconut cream: Choose a full-fat variety that separates when chilled; some brands remain too thin to whip properly.

  For a smooth finish: Add protein powder gradually and stop mixing as soon as it's incorporated.

  For easier serving: Use small portions, as the bites soften quickly once removed from the freezer.