Saturday, April 11, 2009

Eggface Protein Ice Cream Recipes: Coffee Toffee Crunch

This was mind-blowingly good. If you are/were a coffee ice cream fan you must make this. You will freak.

Weight Loss Bariatric Surgery Food Recipes Cooking Menus Fitness Healthy
Shelly's Coffee Toffee Crunch Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
1 scoop of Chocolate Protein Powder
1 scoop Click Espresso Protein Powder
1 Tablespoon Sugar Free English Toffee Torani Syrup
Optional: 3 Sugar Free Almond Roca Chocolates, smashed (I found them at CVS)

Mix together milk, proteins, and syrup. 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. Follow your machine's instructions for freezing. 5 minutes before done add smashed Roca bits. I place the chocolates in a snack size Ziploc, seal it, and give it a whack.

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.

More Eggface Protein Ice Cream flavors

Hope everyone has a lovely Easter. Whatcha guys doing? Last Easter I was getting "the girls" put back where they belong so I didn't do much of anything. Spent it in a hotel in Mexico with my surgery pal William. This year we're gonna find a Brunch I think... today we decide the plan. I'm going to be making a few weight loss surgery friendly treats today. Must have some chocolate on Easter. I'll be sure to take some food porn and post later.


Tammara, Jess and Cory said...

I am so excited that this is what was posted today. I just got my Ice cream maker today. I can't wait to make some ice cream.

Anonymous said...

How much ice cream do you lose to the sides of the cylinder? It's so frozen on there and I can't seem to scrape it off.
Am I a resident Cuisinart dummy?

Michelle "Shelly" said...

To minimize freezing on the sides be sure to pour liquid into an already moving machine. Some have suggested spraying the inside with Pam but I've not tried it. I get very thin layer (tastes for me)

Hope this helps,

Tammara, Jess and Cory said...

How many servings in this recipe? I made it last night and used Caramel Torani Sugar Free syrup it is so GOOD!!!

Michelle "Shelly" said...

:) So glad you enjoyed it! I get about 4 servings usually but I don't worry about it too much if I go a little crazy it's basically 1 shake plus the goodies.


JoAnn said...

I just made (& ate 1/2 of) this ice cream. It is THE BEST thing I've eaten since this surgery!! It tasted like French Silk Edy's ice cream. I didn't have English Toffee syrup, so, I used caramel and OMG. If you like coffee ice cream, this is a MUST TRY RECIPE!!!

Meredith "Sue" said...

Shelly, what kind of ice cream maker do you use?

Michelle "Shelly" said...

I have a few machines but I favor my Cuisinart Ice 20 (they make 21 now same machine basically just more colors) it's electric, requires no ice or salt, just freeze the canister and turn on (20 minutes or so to soft serve) Here's some info: