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 due 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 milk-ish 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??? Google recipe calculator. 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
