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