Protein Ice Cream anyone?

There seems to be a craze on the main board the RNY board and Eggfaces blog about protein ice cream. I had given my ice cream maker away just before having WLS thinking I'd never eat it again. Well, we all know that things can be eaten again, and I recently purchased a new machine.

This weekend I made Eggface's Blueberry Cheesecake Protein Ice Cream, and her Peanut Butter and Jelly ice cream. Then hubby requested I make banana ice cream - his favorite, here's what I came up with -

1 cup Soy Slender vanilla soy milk (NSA)
1 tablespoon SF DaVinci banana syrup
1 tablespoon SF banana cream pudding mix
1 Tablespoon cream cheese
2 scoops vanilla protein powder
1 banana, cut in small chunks

Mix together, add to ice cream maker and churn until done. I added the banana from the begining.

This was so darn yummy!! ?What a wonderful very low calorie high protein treat!

I've been dying to try it...

I think the texture with the Soy Slender I used was perfect, I like it at the soft serve stage, not frozen for awhile afterward. It gets too icy for my taste. I also think the cream cheese helps to make it creamier too.

I swear great minds think alike!  Green Tea is one I was making tomorrow. I have some Green Tea flavored soy milk I found in the store.

Kix, I think soy comes out "slightly" creamier, but not much.  I think adding a banana to the mixture helps with the texture, run it with the soy in a blender and it makes for a creamier soy. I also add a little ascorbic acid to keep the banana from turning brown (powdered vitamin C). I have been experimenting with a few protein ice creams too but so far the only one I've liked is with click espresso mocha protein, plain soy milk, and crushed dark chocolate. And in that case I wasn't crazy about the texture. I also add benefiber to the mixture, and that seems to thicken it up a little more. My husband liked the banana one I made, with vanilla protein, banana, and a little SF toffee syrup.

I'm going to try the cream cheese trick next I think. With raspberries, vanilla protein, and milk instead of soy.  My problem is that even when I freeze it, it still tastes like protein. Yuck. I just can't stand protein powders, but I have a bunch to use up, my husband likes the ice cream, and its easy, so there you go. I've only had a spoonful or two of each of my concoctions.

I've never had a problem with the bananas turning brown.

I've also found that if you mix everything up and let it chill a few hours prior to putting it in the ice cream maker it doesn't take as long in the machine to set up.

Jan, funny you mention this.  It has been so blasted hot here in CO that I went and bought an ice cream machine (Cusinart automatic   ice cream maker).  I'm mail sitting for friends and they had a coupon for 20% off at Bed Bath and Beyond that expires before they come home, so I was able to use their coupon and get my machine for $35.  This ice cream maker is so easy to use.  Freeze the bowl overnight, mix the ingredients in a mixing bowl, add slowly to the machine while it's running, and 30 minutes later, ice cream!  

I practiced using the machine by making real strawberry ice cream for my sister.  She loves it!

I made protein ice cream for myself and was a bit disappointed with the texture.  The flavor is just fine, but it tastes like the dreaded ice milk my mother used to buy when I was a kid.  I used 2% milk.

I'm an excellent cook, but there are some things I'm not fluent in and ice cream making is one of them.  Do you think if I tried making the ice cream with soy milk that the texture would be more ice creamy and less like ice milk?  I'm not a fan of soy, but I could stand it if it meant the ice cream would be more creamy.

Also, I emailed Eggface and asked about making green tea ice cream, and she said she plans to post a recipe soon. Woo!  I love green tea ice cream.

Kix