- ½ bottle Sparkling Ice Coconut Pineapple
- 2 tablespoons heavy whipping cream frozen
- 1 tablespoon protein powder (optional)
- 1-2 ounces coconut rum or vodka (optional)
- 5 cubes of ice
- Pour all the ingredients into a smoothie blender and blend until the ice is crushed
I freeze leftover whipped cream in a silicone egg bite mold which gives me approximately 2 tablespoon size of whipped cream which I then keep in a plastic bag until needed for cooking or drinks.