Tuesday, February 2, 2010

Protein Ice Cream 101

Mmmm made two batches of protein ice cream this week. Nutty Vanilla and Nutty Chocolate. Couldn't decide which I loved more...


Shelly's Nutty Chocolate (or Vanilla) Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk 2% or above for best results)
2 scoops of Chocolate (or Vanilla) Protein Powder
2 Tablespoon Sugar Free Torani Syrup (I used SF Almond)
1-2 Tablespoons Nuts, chopped

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. 5 minutes before it's done add nuts.

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.


Eggface's Protein Ice Cream Success Tips: (repost)

#1: If your Protein Powder tastes like a monkey's ass as a shake it will only taste slightly better than a monkey's ass as ice cream. The additions (like SF pudding, SF syrups, fruit, etc.) and freezing help but you really need to start with something you somewhat like. Keep sampling different powders I finally found one I love. It took me 8 months of taste testing lots of stinky gack. You may think mine sucks. Protein is an individual thing. Don't love yours? I suggest you put less than 2 scoops in to minimize the monkey's ass factor.

#2: Freeze your ice cream maker cylinder. I won't name names (your secret is safe) but I got a message from a reader who was upset when her Protein Ice Cream attempt did not yield ice cream after almost an hour of churning in her machine. After some discussion we realized she never froze the cylinder. Yeah that won't work ;) 12 hours in the deep freeze seems to work for me.

#3: Froth your milk. I use a cup of milk but that little frother doohickey I use makes it double in bulk. If you don't have one whiz it on turbo or something in a blender. You want it frothy.

#4: Use 2% or above fat content milk (I use soy milk - Silk Vanilla or Soy Dream Vanilla are my favorites.) The fat in milk is what will make ice "cream" anything below that and you are going to get a more ice milkish or sorbet product... still yummy just different.

#5: Add your cold ingredients to a moving cylinder sloooowly. Don't pour them in and then turn it on. Your stuff will freeze to the side and lock up.

#6: Get it out of the machine promptly (with a plastic spoon) and transferred into a Tupperware container. Freeze 1 - 2 hours for scoopable. After that it will harden. Nuke 25 seconds to return to scoopable.

#7: Add your goodies in the last few minutes not earlier. Adding stuff too early makes the machine lock up or pulverizes whatever you are adding or add your additions in after you remove the ice cream from the machine at the soft serve stage.

#8: Want to figure out the nutritional value of this or any other recipe???

Go to fitday.com

Go to a new day and enter YOUR ingredients (your milk choice, your brand of protein powder, and any additions will cause variations in nut value)

Take those totals and divide by the # of servings you get. # of servings you get will vary too. If you add fruit which is bulky and you'll get more servings than say nuts or SF pudding.

#9: Experiment... you can't go wrong. Take your favorite protein shake/smoothie recipes and dump them in the machine. Yummy stuff will come out! Don't have an ice cream maker you could make protein popsicles.

More Eggface Protein Ice Cream flavors

55 comments:

salathia said...

DANG that looks good! lol

dining table said...

I am intrigued with this protein ice cream. It is actually my first time to see something like this in food blogs.

Di said...

I am so glad you re-posted this! Despite the cold, I was thinking about getting my trusty ice cream maker out (and canister out of the freezer). I found some cinnamon roll protein and thought I'd whip some up. I do think my favorite, though, is choco p.b. And I think I'll whip a regular batch up for the kiddos in my second canister!

cyd boone said...

Hello, I have a question about the Max Protein. You mentioned you get it from GNC. I've looked on their website but do not see it. Is it only available in stores? Can you provide the name of the manufacturer? Maybe I can contact them directly. Thanks so much. Love your blog.

Michelle "Shelly" said...

Max Protein Info:

http://theworldaccordingtoeggface.blogspot.com/2009/04/heads-up-max-protein.html

Michelle "Shelly" said...

Thanks so much! Hope you enjoy all you try. The ice cream is a lot of fun.

Megan said...

I wanted to tell you that I am so thankful for you introducing me to the Max Protein. I got the vanilla and I love it. I only wish I had found it sooner!

Anonymous said...

I am craving me some ice cream now !! ok need to get an icecream maker first !

littlegirl2007 said...

Is there any way at all to make the protein ice cream without an ice cream maker? I love ice cream but cannot eat it at all, I get horrible pain and dumping. I wanted to try yours.

Michelle "Shelly" said...

If you freeze it without an ice cream maker what you will get will be more like a popsicle... those are tasty but the texture, creaminess, etc. is not like ice cream. Ice Cream Makers add air in the 20 or so minutes of churning they do. I can tell you its a great purchase. Summers coming... I'd watch for sales.

Anonymous said...

Any idea where I could obtain samples of the MAX or Ultimate protein? The GNC's here do not carry it. I hate to spend a lot of money on it without "taste testing" it first. Thaks!
Dana

Michelle "Shelly" said...

Hey Dana,

SEI Max is exclusive to GNC but Nutrisports, Max Muscles, Independants may carry SEI Ultimate (same stuff) Call around. I did a sample taste test in my GNC and was sold on it.

At this time I don't believe the company does not offer sample pack sizes. You could ask them they have a facebook page.

RoseyNo said...

Your protein ice cream recipes are DELICIOUS! Thanks for helping so many of us stay on track!

Taylor said...

hi! i just stumbled across your blog and i love all your ice cream recipes. just curious--could you use fat free milk with a dash of xanthan gum to make it creamy?

i suppose i'll just have to try it and find out for myself, but all of these look SO fantastic! i can't wait to bust out the ice cream maker i got for christmas :]

Michelle "Shelly" said...

Hi Taylor, Welcome :) Anything below 2% fat content is tricky (must work super quick) and usually ices up the blade stopping it from churning... too much water content not enough fat. The end product is more like ice milk versus creamy ice cream too.

Haven't tried it with Xantham Gum.

wandrews01 said...

I tried the Mexican Chocolate ice cream tonight after receiving the ice cream maker for Valentine's day! I used skim milk, but I can see that you recommend 2% or higher. I loved the cold taste and texture! Definitely going to try more!

Anonymous said...

I bought a half pint ice cream maker because I know myself well enough to know that if I made a quart of ice cream, I'd eat a quart of ice cream. Then I stumbled upon your recipes, and see that you use a 1 1/2 quart mixer. It would be helpful to have the total amount of finished product so those of us with smaller mixers would have a better idea of how much to cut the recipe to work in the smaller mixer. In the meantime, I guess it's trial and error, but I'm worried about what might happen if my mixer is too full.

Michelle "Shelly" said...

Can't really say quantities because additions like fruit, nuts, pudding change them dramatically. Fruit you get lots more, pudding lots less. 1 batch should be fine in your size machine though. Here's a gauge: a double batch fills my machine 3/4 of the way up.

Maggie said...

so the reason i want to make this is to avoid sugar (i dump) and so i was wondering, could this work with heavy cream, do you think?

Thanks!

Michelle "Shelly" said...

Maggie, Yes that is traditionally what you should use to make ice cream but you know... lots of cals & fat so I use 2% or above or (soymilk but not light)

Anonymous said...

I made the coconut ice cream and it was out of this world delicious! It is helping get me through the first few weeks, but I will make this forever as it is actually GOOD!

Dana said...

Hi, Shelly -

Can you make protein ice cream with almond milk too? I drink both soy and almond milk, but as a guy, I try to drink more almond than soy.

Thanks in advance,

Dana

Michelle "Shelly" said...

Hey Dana, I tried Almond Milk once... it worked sort of... it was icier more like ice milk than ice cream. Mess with brands too... even with Soy I have found Silk Vanilla or Soy Dream Vanilla to be the best versus other brands.

Dana said...

Thanks again - I've made a couple of batches using Silk Vanilla soy milk and different proteins and they've both been pretty good. I ordered a container of the Syntrax Mint Cookie protein, and it made a really good shake, and I'm looking forward to making it as protein ice cream later this week!
I've noticed that when I use the ice cream maker (the Cuisinart CIM-22RPC), the canister turns, but the "blade" doesn't. The ice cream seems to be "done" pretty quickly (less than 20 minutes for a pint). Sound normal?

Michelle "Shelly" said...

20 minutes sounds about right... I have a few machines and they all are a little different.

Carrie said...

Howdy! Is it normal for the protein mixture to harden against the sides of the canister (about 1/4 inch thick)? I poured the chilled, frothed mixture in slowly, but it still froze against the sides of the canister and it's impossible to scoop out. I know I'm doing something wrong, I just don't know what. Help!

Michelle "Shelly" said...

Be sure you have done #4 & #5 abve.

2% or above fat content milk (or the water in the milk will freeze and get icy) and pour slowly into a **moving** machine.

Karla said...

this is so awesome, I made chocolate tonight for the first time.... love love LOVE!!! but I came right back here. I didn't do #4 and #5, I bought a bunch of almond milk, so I will have sorbet..ish ice cream and try the Soy next! Thank you soooo much for all the great tips and recipe's :)

Dana said...

After burning out yet another blender, I finally broke down and bought.. no.. invested.. in a reconditioned Vita-Mix - and it makes awesome soft-serve protein ice creams with your recipe.

In using the directions for ice cream, which call for adding ice cubes to the Vita-Mix, using ice cubes made of shake base, the ice cream comes out even creamier (not to mention with a boost of protein!)

Mrs. Reverend Doctor said...

My first batch is in the ice cream maker! I have enjoyed your "potato" pancakes every morning this week as well.

Gwen said...

I am so excited to try protein ice cream! Forgive me if this is a stupid question, but are scoops all the same size regardless of protein powder brand?

Michelle "Shelly" said...

They are subtly different scoop sizes from brand to brand but not so much to alter the recipe... trick is finding one you like the taste of in a shake form.

Gwen said...

Okay thank you so much for your reply.

Kim Miles said...


Love your blog and all things eggface!
I share your site with everyone I know.

kimberlymls@gmail.com

Denise Forester said...

What kind of ice cream maker should I buy? Do they all require rock salt?

Michelle "Shelly" said...

No rock salt anymore. Here's some info on machines:

http://theworldaccordingtoeggface.blogspot.com/2009/03/behemoth.html

I recommend this one:

http://www.amazon.com/dp/B003KYSLMW/ref=as_li_ss_til?tag=theworlda074c-20&camp=0&creative=0&linkCode=as4&creativeASIN=B003KYSLMW&adid=0M92XC89XZ9RK2W05KQC

Jennifer said...

Love your recipes and tutorials! Could I use a premade protein shake, such as premier protein or EAS Carb ADVANTedge instead of powder?

Michelle "Shelly" said...

Hey Jennifer, Thank you!! I've not tried a premade. My only concern would be fat content. Milk needs to be 2% or above and RTD's may not have the right fat content. It might not be a creamy, more like ice milk. Let me know how it goes.

Kia said...

Hey Michelle,

I have loved reading your posts! I am 4 weeks out from a bypass, and want to make some ice cream to take to our support group tomorrow night. I haven't been able to find any quantities for how much your recipe makes. I am just making enough for 50 people to sample, not whole scoops.
How many batches would you recommend? I was planning on 2 batches (I've borrowed to ice cream makers). Do you think that will be enough.
I'll be letting everyone know about your website, and great recipes. I'm looking forward to making more of your recipes, when I get further along :)

Michelle "Shelly" said...

Hey Kia, Wow... umm you could double each machine and then you'd be sure to have tons. When I do demos I tend to use that monster professional machine now so different amounts. You've made me waht to figure it out though. Hope all goes well.

Bobbie Jo said...

Hi Shelly...Love..love your site. My husband is 3 weeks post gastric sleeve and he has had a different protein shake everyday. I am having a problem with the ice cream. I used Soy Milk and it seemed like the protein "globbed" together. I used the little whisker you recommended and it didn't work well at blending it for me so I put it in the blender on high until it doubled in quantity. I'm not sure what I'm doing wrong so any help would greatly be appreciated. Thanks!!

Michelle "Shelly" said...

Not sure... I use Soy personally. Silk Vanilla or Soy Dream Vanilla (not light) or 2% or above milk. Some of those frothers (IKEA sells one is not that powerful) but the blender should have doubled it nicely. The machine should be on and turning when you add the mixture. Maybe your protein... whey isolate? You use it for shakes... it's basically a frozen shake. So if it mixes for that you should be good to go.

Bobbie Jo said...

Thank you Shelly....I tried another patch this morning using 2% milk and I believe that the problem may be my blender. The shakes taste great but the ice cream still got globby with one bite being flavorful and the next bite being bland. So that makes me think that the blender just isn't getting the job done. Also, I purchased the frother you suggested on Amazon. Do you mix the protein powder and milk first and then froth it? And how far down in the container should I be putting the frother? At the bottom, middle, top? Thanks for being patient with me while I try to figure out my problems. I'm so new to this and any help you have is greatly appreciated.

Michelle "Shelly" said...

You sort of move it up and down... as you pull up that's what creates the froth.

Kelle Kasner said...

Hello Shelly. First off, thank you for all your amazing recipes! I am one week post op, and loving the protein ice cream ideas.
Questions: How do I minimize the amount of ice cream that gets stuck to the sides of the ice cream maker? Or do you have tips for getting the ice cream out of the ice cream maker that doesn't just come out easily with the churn tool?
Thank you again!
warm regards,
kelle

Michelle "Shelly" said...

Kelle, Thank you for the lovely compliment! Make sure you are doing #4, 5, and 6 above. If you still have some sticking just sit it on the counter for a few minutes it'll melt. Double batches seems to do that less too. Hope that helps a bit.

Theresa said...

If you double the recipe (useing 2 cups of milk) do you also double the protein powder?

Michelle "Shelly" said...

You don't have to double the protein... I don't when I double just the milk and "stuff" like SF Syrup or Nuts etc.

Nearlydawn said...

...one question, before I tell you how my experiment worked out... I bought the Cuisinart maker, you suggested - am I right that it will hold 2 batches? I only made 1 since I wasn't sure...

On to my review... I am so impressed with this recipe and all the extra tips for making it work out. I am totally in awe that I could have been having ice cream for my lunches for the last 6 months instead of shakes.

I used the Nectar Syntrax Matrix Mint Cookie Protein Powder - 1 level scoop, 1 cup of Silk - Unsweetened Coconut Milk, 1 pump of Torani chocolate syrup. I mixed it up in my Oster sports bottle blender (as I would have for a shake). I thought it wasn't creamy enough. So, I put in 2 tbs of cool whip to add in a bit of fat (I didn't have any regular milk in the house). I poured the mix into the machine while it was running - let it mix for 15 mins - stopped it when the motor started sounding stressed. It was perfectly soft-frozen.

Let me tell you - that is some of the best ice cream I've had. and it meets ALL of my nutritional needs! OMG! I. am. just. floored.

Right now I'm waiting for the thin coating around the inside of the bowl to melt a bit so I can lick the bowl. :)

Michelle "Shelly" said...

Excellent!!! Yes... it will do a double batch which is what I make when I make those ice cream cakes and in the summer. It hardens in the freezer just nuke it about 25-30 seconds to soften again.

Anonymous said...

Hey there! I have a question - I'm 13 years post op RNY and have developed significant food allergies - I can not do soy or whey- is there any other kind of protein powder that can be used?? Thank you!

Michelle "Shelly" said...

I have not tried other protien powders as ice cream. I have used this one (non whey as a shake and enjoyed it) http://www.amazon.com/gp/product/B00R0Y12SS?creativeASIN=B00R0Y12SS&linkCode=w01&linkId=NYFEDNQQIT34DIEM&ref_=as_sl_pc_ss_til&tag=theworlda074c-20 I tried the French Vanilla and the Vanilla Chai. I prefer Whey Isolate but some Vegan proteins are scary tasting and this was pleasant. I think I might just skip the protein powder and use greek yogurt blended into the milk. Basically make a protein heavy shake and send it through the machine... you want fat content though so don't go below 2% or you have ice milk.

Dana said...

I've used NOW Foods Egg White Protein, as well as Jay Robb Egg White protein as a shake, but not as protein ice cream. They both taste pleasantly delicious in a variety of shake options in my opinion.

Unknown said...

Are you able to just use pre-made Premier Protein Shakes (11 oz / 30 G protein) in the ice cream maker? Or do you have to add additional milk to get the fat content to make the ice cream consistency.

Michelle "Shelly" said...

Premier Protein Shakes make great frozen popsicles (and pudding, look on the blog for that it's AMAZING) but I have had not as successful results with them in the ice cream maker unless you use with milk.