Isopure strawberry cream shake- blech, suggestions?

Hello,

I bought a pound of Isopure strawberries and cream, and can't stand the stuff. Usually if I don't like a mix, if I put in my coffee I can fini**** that way- but not strawberry. Any suggestions for making this crap more tolerable? I have tried it with both almond milk and water. Also as blended with ice. Ugh. 

only thing I can think of is plain yogurt or mix with strawberry or cherry gelatin 

I find that mixing protein powders I don't love with the chocolate I do love helps me get through them.  It's slow, to be sure, but it works.  So try that?

That is worth a shot, thanks!

Ewwww..... gag-a-licious! 

You ought to know by now not to mess with the unknown protein flavors! 

I'd give it away and chalk it up to an experience. But, if you want to keep it... Protein ice cream. See eggface's blog. She's got good recipes for protein ice cream. I think you could also make protein pancakes out of it. I dislike protein powder in yogurt, but you could use it that way, too. You could also take either cocoa powder or Smucker's SF chocolate sauce and add it to a shake. That would probably make it more tolerable. 

Off topic - how much yogurt can you make at once in the Instapot 7in1? I need to be pushed into the water on this one... Talk me into it! 

Ohhh... I bet I could handle protein muffins via Eggface. Thanks! Can't handle much sugar right now due to lacking the gallbladder.  About the Instant Pot (IP)- it is SOOOOO easy, so much better tasting, and sooooo much cheaper! Here is how it works:

1. Dump 1 gallon milk in. Use the yogurt feature set to boil. Takes about 1 hour.
2. Pull out the pot, and cool to 115 degrees. It seems to take about an hour for this, but you can go faster by using ice baths.
3. Add in the starter, many folks use Fage- the single serve size. I use actual starter you buy. Some even use their probiotic capsules dumped out. Stir it in well.
4. Put the pot back in the IP and set it to yogurt. It defaults to 8 hours, but you can have it in longer.
5. Done! I like my yogurt thick so I strain it. If you don't strain it is like the runnier American style yogurt. It also thickens up once you refridgerate it. You also stir it when done to smooth it out. Makes about 2 quarts. You save some of this batch to use as starter for your next batch. A nut bag works great, but there are strainers you can buy for ease of use. (Jus****ch capacity- many are marketed for yogurt makers that have a capacity of 42 ounces.)

I time it so it does the long part over night on the weekend. It is super duper easy and it is great yogurt. Do it Devin- you will love this thing!

I hate fake strawberry flavoring.  I found that if you add a squirt of Mio or Crystal Light lemonade water enhancer it makes a more tolerable flavor.

I will try that- 

You could pick up some SF Tourani's syrup to augment the flavor.

I'm having the same trouble with premier protein strawberry and cream. I bought a case of them to have after my surgery. They're horrible. I'm trying to find out some way to make them more palatable. Anyone have any suggestions?