Key Lime Pie Protein Ice Cream and Tips

Shelly's Key Lime Pie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1/2 a packet of Unsweetened Lemon & Lime Koolaid (those little 10 cent packets)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
4-6 Sugar Free Lemon Cookies, (I used these) broken into pieces

Optional topping: Land o Lakes Sugar Free Whipped Cream and a sprinkle of Toasted Unsweetened Coconut

Mix together milk, koolaid, syrup and protein. 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 minute before done add the cookies (faux crust) You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

Eggface's Protein Ice Cream Success Tips:

#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 (I use soy milk) 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.

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

Go to

Go to a new day and enter YOUR ingredients (your milk choice, protein powder, and additions will vary in nut value from brand to brand)

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!