This was our super yummy after BBQ Memorial Day weekend dessert. We BBQ'd last night. I made those steaks I scored in my back of the freezer exploratory dig, corn elote-style, and refried beans. This ice cream was the perfect finish. Hope everyone had a nice weekend. To our military (and their families) past & present who sacrifice to defend others, I thank you.
Shelly's Turtle Cheesecake Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Chocolate Protein Powder
1 Tablespoon Sugar Free Cheesecake Jello Pudding Powder, dry
1 Tablespoon Sugar Free Caramel Torani Syrup
2 Tablespoons Pecans, chopped
Drizzle of Sugar Free Caramel & Hot Fudge Topping (I use Smuckers, nuked a few seconds to thin for drizzling)
Mix together milk, protein, pudding 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 nuts. When done scoop 1/2 out of machine into a Tupperware container. Drizzle Caramel & Fudge Sauce (about a Tablespoon) top with other 1/2 of Ice Cream and repeat drizzle.
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.If you double the batch of any of my ice cream recipes double everything but the protein powder. We can only absorb so much at one time so anymore than 2 scoops is kinda pointless. I say this because you will want to double this one for sure it's soooo good.
More Eggface Protein Ice Cream flavors
