Friday, April 9, 2010

Eat dessert first

Mmmm last night's dessert. If you haven't started making protein ice cream yet... it's basically just your protein shake tossed into an ice cream machine. A guilt free but doesn't taste that way snack... in 100+ degrees of summer I've been known to make it breakfast.

Life is short, eat dessert first... thing in the morning ;)

It's a great protein snack for early post-ops just eliminate some of the chunky additions like nuts till you are able. I always have some in the freezer and once a month or so I make an ice cream cake. Sometimes it's for a celebration, it makes a makes a great post weight loss surgery birthday cake, last night it was just because...

Shelly's Caramel Apple 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 Caramel)

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) I added a drizzle of Sugar Free Caramel Topping (Smucker's) at about 1/2 way full.

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 some Apple Pie Innards (minus the nuts), Sugar Free Caramel Topping (Smucker's) and SF Whipped Cream. Other options: Sugar Free Hot Fudge Sauce, Nuts, Crushed SF Candy, other Fruits, Nothing. My cake makes 4 big wedges. Great for a post-op birthday celebration.

The Protein Ice Cream flavor I used...

Shelly's Caramel Swirl Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk 2% or above, I use Silk Vanilla or Soy Dream Vanilla)
2 scoops of Vanilla Protein Powder
2 Tablespoon Sugar Free Caramel Torani Syrup
Sugar Free Caramel Topping (Smucker's)

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 it at this stage for Protein Ice Cream Cake making) you can add the caramel swirl at this point then 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 and a must read before making is Protein Ice Cream Making 101


I guess I did have a little fun news yesterday. My Progress Soup contest made the local paper. Here's the article. Thank for continuing to vote daily, through April 12th. I appreciate it and my Mum is getting excited. Yesterday on the way back from an appointment I stopped in Barnes & Noble and I bought a NYC Streetwise map. Mine was pretty outdated and I love those maps. Trying the power of positive thinking. The suspense is killing me... I'm gonna need the make-up portion of that makeover to cover the stress zits I'm getting LOL ;) Thank you for your votes today!

Here's the web site where you can vote


Tara from MI said...

I have been voting everyday, and have my friends all voting; you're almost there Michelle!

Nkara68 said...

You will definitely win!
Where is the cookbook? lol

Brooke Morgan said...

Love your blog!! We are currently making our first batch of your protein ice cream!! Can't wait to try it!! Question though.. Can we double the recipe so the batch will last longer?

Also (batch just finished) and we made it like the recipe said (pistachio) and #1- we couldn't get it off the sides so there was only about a cup of useable ice cream - did we do something wrong? Plus it seemed to need more milk... Can we add more milk or would that mess the recipe up? Do u use instant pudding or cook/serve? Maybe that's our problem? It got really thick, before I could even get it frothed up good..

Sorry so many questions! I'm a newbie at this!

Michelle "Shelly" said...

Thank you guys :)

@Brooke, Yep you can double the recipe depending on the size of your machine. I often double it... I don't double the amount of protein powder though because since our bodies can only absorb so much at a time the rest is a waste.

I use instant pudding. Be sure to read the Protein 101 page for tips that helped me be successful. I took me a few times to get the knack too. Frothing is the milk is key... if you don't have a aerator gadget put it in the blender on super high... you want frothy and work quick don't let it sit or your pudding will start to become pudding ;)

maggie ornberg said...

I vote daily. You will win this. You so deserve it. Have fun in New York. Can't wait to see the pics.

rammer03 said...

What size is your stainless food ring?

Michelle "Shelly" said...

I have a bunch but the one I mostly use for the ice cream cake is almost 3 1/2 inches across and not quite 2 1/2 inches high.