phatgirl
New Member
My lovely hubby bought me an ice cream maker so I have made two batches and want to share.
My original source for these recipes are from my fav blogger:
theworldaccordingtoeggface: Protein Ice Cream
I adapted her recipes to what I had on hand here.
This is what I made:
Banana Split Protein Ice Cream
250 mils Semi-skim milk (don't use non-fat as it doesn't make good ice cream)
2 scoops Vanilla protein powder (I used Whipped Vanilla Cream from BSN Lean Desserts) http://www.cheapuksupplements.com/shop/product.php/508/lean_dessert_protein
2 tbsp Davinci Sugar-free Caramel Syrup
Syrups and Spreads | Sugar Free Megastore
1 Banana mashed
3 Strawberries diced (I use fresh)
2 tbsp Pineapple diced (I used canned in juice, drain well before adding to mixture)
2 tbsp Mixed nuts diced
2 tbsp Chocolate no-sugar added bar roughly diced
Mix milk, protein powder, caramel syrup and banana together, I used a milk frother but you can use a blender, just whiz it on high until it doubles in volume and is lump free. Turn you ice cream maker on before adding the mixture so it doesn't all stick to the sides. Slowly pour the mixture into your maker, leave for the time required by your machine (mines says 30-40 minutes). 5 minutes before it should be done add your fruit, nuts and chocolate. The end product is like soft serve ice cream, I put mine into a container and froze it for a couple of hours before eating.
Chocolate-Coconut Candy Bar Ice Cream
250 mils Semi-skim milk (don't use non-fat as it doesn't make good ice cream)
2 scoops Chocolate protein powder (I used Chocolate Coconut Candy Bar from BSN Lean Desserts) http://www.cheapuksupplements.com/shop/product.php/508/lean_dessert_protein
2 tbsp Davinci Sugar-free Caramel Syrup
Syrups and Spreads | Sugar Free Megastore
2 tbsp Unsweetend coconut
2 tbsp Chocolate no-sugar added bar roughly diced
Mix milk, protein powder and caramel syrup, I used a milk frother but you can use a blender, just whiz it on high until it doubles in volume and is lump free. Turn you ice cream maker on before adding the mixture so it doesn't all stick to the sides. Slowly pour the mixture into your maker, leave for the time required by your machine (mines says 30-40 minutes).
5 minutes before it should be done add your coconut and chocolate. The end product is like soft serve ice cream, I put mine into a container and froze it for a couple of hours before eating.
These ice creams should be eaten within a week. They do get stiff in the freezer overnight so you can pop them in the micro for a minute or two or leave to sit on the counter for an 1/2 to soften. They make a great base for a shake, just pop a couple scoops in and add fresh fruit, milk or yogurt. I may try my choc ice cream with some cold coffee and milk for a frappuccino - I will let you know how it goes.
Enjoy!
Nic
My original source for these recipes are from my fav blogger:
theworldaccordingtoeggface: Protein Ice Cream
I adapted her recipes to what I had on hand here.
This is what I made:
Banana Split Protein Ice Cream
250 mils Semi-skim milk (don't use non-fat as it doesn't make good ice cream)
2 scoops Vanilla protein powder (I used Whipped Vanilla Cream from BSN Lean Desserts) http://www.cheapuksupplements.com/shop/product.php/508/lean_dessert_protein
2 tbsp Davinci Sugar-free Caramel Syrup
Syrups and Spreads | Sugar Free Megastore
1 Banana mashed
3 Strawberries diced (I use fresh)
2 tbsp Pineapple diced (I used canned in juice, drain well before adding to mixture)
2 tbsp Mixed nuts diced
2 tbsp Chocolate no-sugar added bar roughly diced
Mix milk, protein powder, caramel syrup and banana together, I used a milk frother but you can use a blender, just whiz it on high until it doubles in volume and is lump free. Turn you ice cream maker on before adding the mixture so it doesn't all stick to the sides. Slowly pour the mixture into your maker, leave for the time required by your machine (mines says 30-40 minutes). 5 minutes before it should be done add your fruit, nuts and chocolate. The end product is like soft serve ice cream, I put mine into a container and froze it for a couple of hours before eating.
Chocolate-Coconut Candy Bar Ice Cream
250 mils Semi-skim milk (don't use non-fat as it doesn't make good ice cream)
2 scoops Chocolate protein powder (I used Chocolate Coconut Candy Bar from BSN Lean Desserts) http://www.cheapuksupplements.com/shop/product.php/508/lean_dessert_protein
2 tbsp Davinci Sugar-free Caramel Syrup
Syrups and Spreads | Sugar Free Megastore
2 tbsp Unsweetend coconut
2 tbsp Chocolate no-sugar added bar roughly diced
Mix milk, protein powder and caramel syrup, I used a milk frother but you can use a blender, just whiz it on high until it doubles in volume and is lump free. Turn you ice cream maker on before adding the mixture so it doesn't all stick to the sides. Slowly pour the mixture into your maker, leave for the time required by your machine (mines says 30-40 minutes).
5 minutes before it should be done add your coconut and chocolate. The end product is like soft serve ice cream, I put mine into a container and froze it for a couple of hours before eating.
These ice creams should be eaten within a week. They do get stiff in the freezer overnight so you can pop them in the micro for a minute or two or leave to sit on the counter for an 1/2 to soften. They make a great base for a shake, just pop a couple scoops in and add fresh fruit, milk or yogurt. I may try my choc ice cream with some cold coffee and milk for a frappuccino - I will let you know how it goes.
Enjoy!
Nic
