Protein Ice Cream Recipes

The World According to Eggface Protein Ice Cream Page
The Recipes:

Chocolate Caramel Protein Ice Cream

Toasted Coconut Protein Ice Cream

Pistachio Protein Ice Cream


Hawaiian Islands Protein Ice Cream

Cinnamon Oatmeal Cookie Protein Ice Cream

Strawberry Cheesecake Protein Ice Cream

Black Cherry Protein Ice Cream

Peanut Butter Cup Protein Ice Cream

Mint Chocolate Chip Protein Ice Cream


Tiramisu Protein Ice Cream

Caramel Apple Protein Ice Cream

Butter Pecan Protein Ice Cream

Blueberry Cheesecake Protein Ice Cream

Root Beer Float Protein Ice Cream

Lemon Meringue Pie Protein Ice Cream



Roasted Pear Protein Ice Cream

Peanut Butter & Jelly Protein Ice Cream

Carrot Cake Protein Ice Cream

Mango Protein Ice Cream

Key Lime Pie Protein Ice Cream

Pumpkin Spice Protein Ice Cream

Pineapple Coconut Cheesecake Protein Ice Cream

Orange Creamsicle Protein Ice Cream

Chocolate Peanut Butter Banana Protein Ice Cream

Protein Ice Cream Bon Bons

Chocolate Coconut Cookie Protein Ice Cream

Vanilla Coconut Cookie Protein Ice Cream

Nutty Orange Protein Ice Cream

Mochachinno Almond Protein Ice Cream

Apple Pie Protein Ice Cream and Ice Cream Sandwiches

Sweet Potato Pie Protein Ice Cream

Egg Nog Protein Ice Cream

Chocolate and Vanilla Malted Milk Ball Protein Ice Cream

Banana Bread Protein Ice Cream

Strawberry Banana Protein Ice Cream

S'mores Protein Ice Cream

Coffee Toffee Crunch Protein Ice Cream

Black Forest Protein Ice Cream

Cookies & Cream Protein Ice Cream

Banana Split Protein Ice Cream

Blueberry Cobbler Protein Ice Cream

Turtle Cheesecake Protein Ice Cream

Peanut Butter Fudge Swirl Protein Ice Cream

Brownie Protein Ice Cream

Candy Cane Protein Ice Cream & Ice Cream Cake

Almond Cookie Protein Ice Cream

Caramel Swirl Protein Ice Cream and Cake

Mexican Chocolate Protein Ice Cream

Check back I will be adding more flavors as I make them!

Protein Ice Cream Making Success Tips

Equipment I use: Ice Cream Maker (everyday use), Milk Frother

My Protein Ice Cream Pinterest Page

Scary... I actually have made waaaaay more flavors than the ones above... those are just the ones that made the blog. Think a Dr. might say I'm a bit obsessive when I find something I love ;)

Protein Ice Cream Birthday Cake

Here's some proof these protein ice cream cakes are easy to make: I made this cake one-handed. My sister called me to wish me a Happy Birthday as I was making it. I guess I could have told her I'd call her back but I just kept on chatting away phone in one hand, ice cream cake making going on with the other. I think it came out pretty cute despite the lack of a hand. It definitely tasted yummy!

Yep, I made a wish!
Nope, I can't tell... you know the rules ;)

Shelly's Strawberry Protein Ice Cream Cake

You need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies or Protein Bar, crumbs
Sugar Free Torani Syrup
Optional toppings: Smucker's SF Strawberry Topping or SF Jam
Homemade No Sugar Added Whipped Cream

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 Strawberry Topping and Whipped Cream. Other options: Sugar Free Hot Fudge Sauce, Nuts, Fresh or Frozen Fruit, Crushed SF Candy.

My cake makes 4 big wedges. Great for a post-op birthday celebration.

The Protein Ice Cream flavor I used...

Shelly's Strawberry Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Strawberry Protein Powder (or Vanilla)
2 Tablespoons Sugar Free Torani Syrup (I used SF Strawberry)
4 Strawberries, mashed

Mix together milk, protein, and syrup. If you use Vanilla Protein Powder be sure to use Strawberry Sugar Free Torani. 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. Add strawberries about 5 minutes before done. 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
Protein Ice Cream 101 Tips

Other Eggface Protein Ice Cream Cakes:

Shelly's Chocolate Mint Protein Ice Cream Cake
Shelly's Oatmeal Cookie Protein Ice Cream Cake
Shelly's Caramel Apple Protein Ice Cream Cake
Shelly's Pistachio Protein Ice Cream Cake
Shelly's Vanilla Bean Protein Ice Cream Cake
Shelly's Candy Cane Protein Ice Cream Cake

More Ways to Celebrate Birthdays Post Weight Loss Surgery

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.

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 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

Weekend Eats: Protein Ice Cream Cake and Potluck Standard Revamp

I had a nice weekend. Hope you did too. My eating was a little off. I just didn't feel like much so I made a lot of protein shakes, protein ice cream and ate a lot of fresh fruit. Peaches and Kyoho grapes from Saturday's Farmer's Market run and Henry's had seedless watermelon for 77 cents each. It was a pretty hot weekend, the heat makes me not want to eat much. Hey I could be on to something... I could set up a weight loss camp on the equator or develop a heated sweat suit that simulates triple digit weather. I smell an infomercial. Call in the next 10 minutes...

I always make sure I get my protein in even on "grouchy pouch" days or triple digit weather. I like having hair too much ;) Yesterday I made a huge double batch of Lemon Meringue Pie Protein Ice Cream and turned half of it into an Ice Cream Cake. I think it came out pretty cute. It tasted great. I also made a healthier version of a potluck classic, Hot Chicken Salad. It was soooo good.

Shelly's Lemon Meringue Protein Ice Cream Cake

You need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies or Crumbled Protein Bar
Sugar Free Torani Syrup (any flavor will do)
Optional toppings

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 Grated Fresh Lemon Zest and SF Whipped Cream. Other options: Sugar Free Hot Fudge Sauce, Nuts, Fresh or Frozen Fruit, Crushed SF Candy.

My cake makes 4 big wedges. Great for a post-op birthday celebration.

The Protein Ice Cream flavor I used...

Shelly's Lemon Meringue Pie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Jello Instant Lemon Pudding Powder, dry
a few drops of Lemon Extract (careful a little goes a long way)
4-6 Sugar Free Lemon Cookies, broken in pieces (skip if making cake)
Optional: a little fresh Lemon Zest

Mix together milk, protein, pudding mix, extract and optional zest. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just blend it on super high (you want it fluffy) Pour into ice cream maker. Follow your machine's instructions for freezing. 1 minute before done add the crumbled cookies (the faux pie crust) I skip this if I'm making a protein cake and use the cookies for the cake base instead. 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

Protein Ice Cream 101 Tips

Here's that super yummy, high protein Hot Chicken Salad Casserole I made last night for dinner. The original potluck classic is usually topped with crushed potato chips and loaded with mayo and cheese. My version slims it down but maintains the yum factor. 'Cause that's how I casserole...

Shelly's Healthier Hot Chicken Salad Casserole

2 cups Cooked Chicken, cubed (leftover rotisserie is great)
3 Green Onions, diced
2 stalks Celery, sliced
1 (6 oz.) can sliced Water Chestnuts, drained
3 1/2 oz. Fage Greek Yogurt (half a small container)
1 Tablespoon Mayonnaise
1/4 cup Shredded Italian Blend Cheese (one of those 6 cheese blends with Mozzarella, Fontina, etc.)
1/2 teaspoon Kosher Salt
1/2 teaspoon Oregano
a few twists of Black Pepper

Topping:
1/4 cup Durkee Onions (the Green Bean casserole kind)
1 Tablespoon Parmesan

Blend yogurt, mayo, cheese and seasonings together till well combined. Pour over other ingredients and mix till well combined.

Pour into a Pyrex casserole dish. Crush topping ingredients together and sprinkle on top. Bake at 350 for 25 minutes till golden. Would be great served with a steamed veggie, sauteed spinach, or a green salad. I ate it as is.

Here's to a great week of healthy choices! Be conscious of everything you do to this body ❤ It is the only one we have and it is only on loan.

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 http://www.progressosoup.com/souperyou/