It was 86° yesterday with gorgeous bright blue skies. When you are given a gift like that in March (it's technically still winter) you have to take full advantage.
I spent most of the day outside. I cleaned the patio and mowed the lawn. I heart my cordless electric mower it's actually a pleasure mowing the lawn now. It starts with a turn of a key. No more pulling that damn cord for 20 minutes which made me tired before I even started to mow or having to go fill a gas can and stink up the car with it. Well and it's better for the environment too. A good purchase.
So after all that manual labor the reward was the first BBQ of the season. I made Shrimp Scampi Skewers with a Bean Salad and for dessert...
86° = ICE CREAM!!!
Shelly's Banana Bread Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Banana, mashed
1 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
1 teaspoon Cinnamon
dash of Nutmeg
3 Tablespoons Nuts, chopped (I used a combo of Walnuts & Pecans)
Mix together milk, protein, syrup and spices. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Pour in mashed banana. Follow your machine's instructions for freezing. 5 minutes before done add the nuts.
You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour.
It was to die for topped with a drizzle of Smucker's Sugar Free Caramel Sauce and a tablespoon of my Nutty Crumble Topping.
Shelly's Nutty Crumble Topping
1/3 cup Pecans
1/3 cup Steel Cut Oats
1/3 cup Sliced Almonds
1/2 teaspoon Cinnamon
2 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
Whiz pecans in a mini food processor till fine. Add the rest of the ingredients (except sliced almonds) and whiz again till thoroughly mixed. Pour into a bowl. Mix in sliced almonds and sprinkle clumps of the topping onto a baking sheet and bake at 350 for 30 minutes.
Allow to cool. Store in sealed container for several days. Sprinkle on top of Custards, Protein Ice Cream or Greek Yogurt.
More Eggface Protein Ice Cream Flavors