Tuesday, September 1, 2009

I made it with Max

As promised here are the other yummy recipes I made with the new Mmmm Max Protein flavors.


Shelly's Chocolate Mint Protein Ice Cream Cake

You need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies (I used these)
Sugar Free Torani Syrup

Amounts will vary based on how big a cake you make.

Crush Sugar Free Cookies (I used Chocolate ones) and add enough SF Syrup (I used SF Peppermint) to make it clump. I needed about 8 cookies and 1 Tablespoon of Syrup. Place food ring on a plate. Fill base with cookie mixture and press to cover bottom (about 1/2 to 1 inch high) I'm thinking protein bars would work for the base too.

Fill with Protein Ice Cream you get right out of the machine (soft serve stage)

Cover with plastic wrap and freeze till hard.

Unmold. I used a warm (nuked 20 seconds) damp dish towel to warm sides and the ring just lifts off.

Decorate if desired. I topped with Sugar Free Land o Lakes Whipped Cream & a sprig of Chocolate Mint from my garden. My cake made 4 big wedges. Great for a post-op weight loss surgery birthday celebration.


The Protein Ice Cream flavor I used...

Shelly's Chocolate Mint Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Max Chocolate Mint Protein Powder
2 Tablespoons Sugar Free Vanilla Syrup (on sale right now)

Mix together milk, protein 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.

You can eat it right away it is soft serve-ish (use for Protein Ice Cream Cake making) if you want scoops put it in the freezer to set for an hour.

I made a double batch. When you double protein ice cream don't bother doubling the protein. Supposedly we only absorb so much and the rest would be a waste ;)

More Eggface Protein Ice Cream flavors

I used some of the Chocolate Mint Protein Ice Cream to make the ice cream cake and with the leftover I made this nom nom nom yummy Protein Shake...

Shelly's Max Chocolate Mint Mocha Protein Shake

1 cup Vanilla Soy Milk
2-3 scoops Chocolate Mint Protein Ice Cream (recipe above)
1 packet of Instant Coffee Granules (you know those Taster's Choice or Starbuck's Via tubes)

Blend on high. I served it with a squirt of SF Land o Lakes Whipped Cream and about 1/2 a Sugar Free Andes Candy (found 'em at CVS) grated on top.

Soooo good and waaaay better than a Starbuck's Peppermint Mocha Frappuccino. Oodles more protein too.

8 comments:

Caroline said...

Hey Shelly,

This looks great! Question....was the impact on freezing the protien or how long before it breaks down. I was told (and honestly don't have anything to back it up) not to make things in advance with protien powders because the protien breaks down...

As the queen of cooking with protien...what's the scoop;-)

Caro

Michelle "Shelly" said...

Hey Caroline,

Hope you enjoy it! TY :)

In my research both heating & freezing are fine. Just changes texture which is why some do not recommend it.

Think of it this way we freeze beef, chicken, fish, etc. (protein) then we cook it. We don't adjust the protein gram content.

That is my unscientific non-Alton Brown answer.

Here's the science one...

Freezing of whey protein concentrate solutions and its effect on protein functionality indicators dx.doi.org/10.1016/0958-6946(94)00019-L

Solutions (15% protein) of a whey protein concentrate (WPC) at pH 6.8 or 5.0 were subjected to fast, intermediate or slow freezing at -17 °C and -30 °C, with an unfrozen control held at +4 °C for 24 h. After thawing at 20 °C, selected physicochemical and functional properties were compared; these included solubility index, heat stability, viscosity, gel strength, freezing point, as well as observations by cryomicroscopy. It was concluded that there was no major detrimental effect of the freezing process alone on any of the WPC solutions studied at either pH. Minor changes in viscosity, microstructure and possibly heat gel strength observed at pH 5.0 may indicate that long-term storage at this pH could lead to development of quality defects. To assess whether freezing might be a suitable alternative method for preservation of concentrated whey protein solutions, the effects of frozen storage must be studied further.

LOL that's the scoop,
~Shelly

Caroline said...

Thanks Shelly! I like your answer best...LOL. On a side note, you are an amazing artist...you can absolutely see the passion and creativity. I'm thankful this has been a positive experience for you and allowed you to do something you love...we are all fortunate. My husband eats these reciepes when I cook and he wouldn't know if I didn't tell him! Keep it up kiddo;-)

Marilyn said...

Not sure if this is the right spot for this but I would love to win the protein. I have only tried unjury and am looking to adventure onward. Thanks Marilyn
bossayron2105@bellsouth.net

Anonymous said...

I love the look of all your recipes and am encouraged by your success. For your Chocolate Mint Protein Ice Cream Cake you say "My cake made 4 big wedges." Just to make sure I understand, the serving size is one wedge? Thx/CQ

Michelle "Shelly" said...

Thank you :) Depends. The serving size is what you and your medical posse (Dr. and/or Nutritionist) say is right for your stage. This will be different at 8 weeks vs. 8 months vs. 3 years.

I eat 1 wedge.

Bnme143 said...

Hi Shelly,
I would like to make this ice cream cake. What size is the stainless steel food ring you used?

Thanks for all your hard work, dedication, and support!

Michelle "Shelly" said...

I have a few but the one pictured is 3 1/2" wide by 2 1/2" tall.

Hope you enjoy it!