Strawberry Shortcake Protein McFlurry

Author: Bobby Parrish
prep time20 minutes
cook time10 minutes


Ice Cream

  • 1.5 cans heavy coconut cream
  • .5 cup almond milk
  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 1 teaspoon vanilla extract
  • 2 tablespoon almond or peanut butter

Shortcake Topping

  • 1 cup almond flour
  • 1 scoop FlavCity Berries & Cream Protein Smoothie
  • .25 cup butter, cubed
  • Pinch of salt
  • 3 tablespoons chopped walnuts


  • Add all the ice cream ingredients to a blender and mix until smooth. Then evenly distribute the mixture into a silicone muffin pan. Freeze until solid (about 4 to 5 hours).
  • To make the shortcake topping, preheat the oven to 375F. Add the almond flour, FlavCity Protein Smoothie, and cubed butter to a bowl. Then get in there with your hands and mash it up until it's well combined and you can press it in the palm of your hand and it holds together.
  • Place the clumps on a ceramic baking tray, and mash with a fork to break it into smaller clumps.
  • Bake for 7 to 10 minutes, or until golden brown. You may need to stir halfway through to ensure even cooking.
  • Once you remove the shortcake topping from the oven, set it aside to cool.
  • Finish making the ice cream. Take the frozen pucks out of the freezer and add them to a high speed blender or food processor. Do not add any liquid. Blend on high. This is going to take a little bit of time, but it’s worth it to get the perfect, creamy consistency. While blending, occasionally stop the blender and scrape down the sides. Then start it again until it’s smooth and creamy.
  • Once you reach a smooth ice cream consistency, add about 1/4 of the shortcake topping to the blender and blend it again until it has smaller chunks distributed throughout the ice cream.
  • Then create your perfect ‘McFlurry’ bowl by layering the shortcake topping with a scoop of ice cream (two layers of each), and finishing with a sprinkle of the shortcake topping. Enjoy!
Strawberry Shortcake Protein McFlurry