Sunday, December 13, 2009

'Tis the season for yummy desserts

I love ice cream any time of the year. This pretty peppermint candy cane protein ice cream cake was dessert last night. Super yummy and very festive but because I am ALWAYS cold after weight loss surgery helped me shed 150+ pounds I must admit I did eat it under an electric blanket ;)

Shelly's Candy Cane Protein Ice Cream Cake

You need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies (I used these)
Sugar Free Torani Syrup (I used SF Peppermint)
Sugar Free Candy Canes, crushed

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

Crush Sugar Free Cookies and add enough SF Syrup 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.) My protein fudge would work great 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 used crushed SF Candy Canes and SF Whipped Cream. Other options: Sugar Free Hot Fudge Sauce, Nuts. Other flavors of cakes can be topped with fruit. My cake makes 4 big wedges. Great for a post-op birthday celebration.

The Protein Ice Cream flavor I used...

Shelly's Candy Cane Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
2 Tablespoon Sugar Free Peppermint Syrup
1 Tablespoon Sugar Free Candy Cane, crushed

Mix together milk, protein, SF candy cane bits 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 it at this stage for Protein Ice Cream Cake making) if you want scoops put it in the freezer to set for an hour. After that hour it will be hard (like rock hard - this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops.

More Eggface Protein Ice Cream flavors


Maggie said...

I really need to ask for an ice cream maker for Christmas so I can make this ice cream! I was thinking about your ice cream the other day bc I got some Edys Peppermint at the store but I can't eat it bc I dump on milk and sugar SO BAD! but I thought to myself -"Self: I bed Shelly makes a SF soy ice cream in peppermint!" and there it is!

charles said...

May I ask a question I cant find the MAX protein. Has the label changed from your article and can u tell me the manufacture. when u type in MAx proteing you get lots of response but not your label.

thanks charles

Michelle "Shelly" said...

Maggie, You'll love it. I have tons of fun coming up with flavors. Soooo yummy too.

Charles, The tubs look like this

It's sometimes called Ultimate Protein in some stores (GNC has the rights to the Max name) but there's also an Ultimate that sucks so be sure to get SEI's

You can order it online too:

Hope this helps,

vortexshedding said...

i just made a batch of pumpkin ice cream with cinnamon protein powder as the base.

i ate mine "plain" but served my husband his with Cool Whip Free and SF chocolate chips. He loved it!!!

barefootandbeautiful said...

I appreciate your use of Torani Syrups --but can you offer a substitute sometimes- as I cannot buy all the different flavors you use! I want to make the peppermint icecream- can you suggest Peppermint extract? or schnaps? I have extract I bought for other holiday baking. what amounts would you subsitute with?

Michelle "Shelly" said...

Vortex, Yum! I was on a big Pumpkin kick a few weeks ago and would have died for a scoop of that. Sounds soooo good.

Barefoot, Thanks. Umm I guess you could experiment or maybe Google some alternatives. I blog the stuff I eat. I never blog something that I haven't tried, succeeded with & deemed blogworthy. Have fun with your experiments ;)

Anonymous said...

I apologize if you have already stated...but what size food ring do you use for the Protein Ice Cream cake? Also, how many servings do you get? BTW, Choc Mint was delish! Thx.

Michelle "Shelly" said...

I have a few but the one I use most is approx. 3 1/2" W x 2 1/4" H I get 4 servings from it... but you know I never put servings on things on my blog... what I eat as a 5 year post-op version what I ate as 5 month-er... you know it varies. I always say: when in doubt, print it out & discuss with your nutritionist or bariatric surgeon what would be an appropriate portion for you on your plan :)

Hope you enjoy it!