R.O.D.-Protein Ice Cream

berts4
on 9/24/09 1:44 am, edited 9/24/09 4:59 am - Rock City, IL

"Beyondthebeauty"'s post brings up the subject of Protein Ice Cream and Joy also exressed interest, so here are a few ice cream recipes. Please add your favorites so that we have them all together.

DaVinci's Caramel Ice Cream

5 Tbs DaVinci Gourmet Caramel Sugar Free Syrup

2 Cups vanilla soy milk

7 eggs

1 Cup Splenda No Calorie Sweetener

Pour half & half in a pot and heat on medium until simmering. Remove. Separate eggs. Whisk yolks and add to half & half. Place back on the stove for 3 minutes stirring constantly. Remove when it starts to thicken. Beat egg whites till soft peaks. Let the half & half and yolks cool for about 5 minutes and add Splenda, syrup and cream. Fold in whites. Refrigerate for 3-4 hours. Put in ice cream machine.

Calories 97; Calories from fat 52; Total fat 5.8 g; Saturated Fat 1.8 g; Cholesteral 217 mg; Sodium 72 mg; Carbs 4.5 g; Protein 7.8g

Nancy's Peach Ice Cream

(or Strawberry, blueberry, etc…..)

1 1/2 c. soy milk
1 TBSP sugar free vanilla syrup (davinci or torriani)
1 tsp vanilla
2 scoops protein powder
2 fresh peaches

Combine milk, syrup, vanilla, protein powder and 1 peach chopped in a blender. Blend until smooth. Pour mixture in ice cream freezer and process. Mine takes about 25 minutes. 5 Minutes before ice cream is done, add 1 peach chopped or sliced . Freeze in containers. Makes 3 servings.

Shelly's Mint Chocolate Chip Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1/8 teaspoon Peppermint Extract (careful a little goes a long way)
optional: 1/8 teaspoon Green Food Coloring
2 - 3 Sugar Free Andes or Peppermint Patties, chopped (30 cals a piece)

Mix together milk, protein, extract and optional food coloring. Use a blender or Magic Bullet to blend it. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped SF Andes. You can eat it right away it is soft serve-ish or put it in the freezer to set for an hour or so. When this is completely frozen, take it out of the freezer 20 minutes or so before eating to soften it up. You can make this without the green food coloring if you wish.

Shelly's Peanut Butter Cup Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Chocolate Protein Powder
1 Tablespoon Peanut Butter, melted (I used Jif Creamy)
Optional: 3 or 4 Sugar Free Reese's Peanut Butter Cups, chopped

Nuke peanut butter for 25 seconds to thin. Mix together milk, protein & peanut butter. Blend in blender or Magic Bullet (or with hand mixer). Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the optional chopped SF Reese's. You can eat it right away it is soft serve-ish or put it in the freezer to set for an hour or so. When this is completely frozen, take it out of the freezer 20 minutes or so before eating to soften it up.

Wendy’s Frosty

One scoop of Chocolate Stack (or other chocolate protein)

1/2 cup water in the Magic bullet (or blender).

Throw in some instant coffee (or left over coffee without the 1/2 c water)

cinnamon and Splenda to taste.

Heavy cream or Readi Whip

Blend.

Fill the MB to the top with small ice cubes and blend until ice is crushed.

It will be super thick like a soft serve DQ.

You want that chocolate...coffee...cinnamon taste, so fool around with it
until you get it the way you want it
You can add a tad more of a chocolate taste to both of these concoctions
with SF chocolate syrup if you desire.

Here is a basic-stand by "recipe"

1 c. vanilla soy milk
1/4 c. cottage cheese (I've also used ricotta cheese or fage yogurt)
1/4 c. of sugar free syrup, like DaVinci or Hershey's (can mix 1 or 2)
1 TBS sf, ff dry pudding mix
1 scoop of protein powder
1/2 c. crushed ice
1 TBS or more of egg beaters (opt. but it makes things creamier)
opt: 1" frozen banana

Blend til super-smooth. Put into ice cream maker that has been sprayed with Pam.