Feeling like you are experiencing déjà vu? I made the chocolate version earlier today so I had to try the vanilla. OMG I don't know which is better. They both rock! If you have the extra cylinder for your ice cream machine or this baby you could crank out a batch of each and have a double scoop.
Shelly's Vanilla Coconut Cookie Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF White Chocolate)
2 Tablespoons Unsweetened Coconut, toasted
4-6 Sugar Free Coconut Cookies, (I used these) broken into pieces
Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff we are used to.
Mix together milk, coconut, syrup and protein. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add the cookies.
You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.