Saturday, April 25, 2009

Pizza & Ice Cream

Being raised in a Sicilian household Friday night's dinner was always fish and sometimes that fish had eyes that would stare back at you or tentacles with suction cups. Yeah I was not having any part of that.

So on Friday nights when the meal being served would have watched me eat it my Mum bought me a slice of plain cheese and tomato pizza from Brother's Four and dessert was ice cream. I was a happy girl.

Last night I kept the tradition alive.


Shelly's New York Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with a slice of Provolone, Chopped Canned Tomatoes, Mozzarella Cheese and Italian Seasonings.

Eggface's Pizza Porn Gallery

and dessert...

Shelly's Toasted Almond Cheesecake Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Cheesecake Flavor Jello Pudding Powder, dry
1 Tablespoon Sugar Free Almond Torani Syrup
2 Tablespoons Slivered Almonds, toasted
4-6 Sugar Free Almond Cookies, crushed

Toast almonds in a dry pan (do not leave them) for a few minutes till just warmed and lightly golden. Set aside to cool. I put them in the freezer to speed the process. Mix together milk, protein, pudding mix 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 almonds and cookie bits.

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


debra t said...

oh why oh why did I click on the link for the pizza place...I'm drooling over here...

Teresa said...

I love your protein ice cream recipes but so much of it sticks in the freezer thing. Out of a cup of milk, I get about a half cup of finished ice cream. Do you have a solution for that?

Michelle "Shelly" said...

LOL debra



Try reading through these tips:

I don't get much freeze. Be sure to add mix to a churning machine and do not let it sit once it's done. Someone left a comment awhile ago about spraying the cylinder with Pam first but I haven't tried it.


Michelle "Shelly" said...

Also whip the milk that's the key to the best ice cream. If you don't have a frother doohickey than blend it on super duper high till foamy and almost double in size.