This is what you make when those little Girl Scouts come a-calling with their evil Thin Mints.
Shelly's Mint Chocolate Chip Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1/8 teaspoon Peppermint Extract (careful a little goes a long way)
optional: 1/8 teaspoon Green Food Coloring
2 - 3 Sugar-Free Andes or Peppermint Patties, chopped (30 cals a piece)
Mix together milk, protein, extract and optional food coloring. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped SF Andes. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so. You can make this without the green food coloring but I grew up on the fake green one and green is my favorite color.
I googled a list of like 500 different Ice Cream flavors so I have my queue set for a whole summer of Protein Ice Cream creations. Apparently, July is National Ice Cream Month so I guess this protein ice cream kick I'm on is timely, eh?
Little bit o' trivia: Mint Chocolate Chip is in the Top 5 favorite flavors in the US (Vanilla is #1.)
What does your favorite ice cream flavor say about you?
