Last night I made one of my favorite post-op dinners Tropical Shrimp Cocktail and for dessert a scoop of my Lemon Meringue Pie Protein Ice Cream with a warm Blueberry Topping.
Mmmm. It was the perfect finish.
Shelly's Lemon Meringue Pie Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Jello Instant Lemon Pudding Powder, dry
a few drops of Lemon Extract (careful a little goes a long way)
4-6 Sugar Free Lemon Cookies (I used these), broken in pieces
Optional: a little fresh Lemon Zest
Mix together milk, protein, pudding mix, extract and optional zest. 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. 1 minute before done add the crumbled cookies (the faux pie crust.)
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.
Shelly's Blueberry Ice Cream Topping
1 cup Blueberries (fresh or frozen)
2 Tablespoons Sugar Free Blueberry Davinci Syrup
1 Tablespoon Water
1 teaspoon Cornstarch
zest of 1/2 a Lemon
juice from 1/2 a Lemon
Place blueberries in a pan on medium heat. Mix syrup, water, cornstarch together till starch is dissolved. Add to the blueberries. Add juice and lemon zest. Heat blueberries till blueberries begin to burst. You can help them along by smooshing (is that a word?) them. Pour warm blueberry topping over a scoop of protein ice cream. Also yummy on Fage Greek Yogurt, Cottage or Ricotta Cheese.
More Eggface Protein Ice Cream flavors