So on Friday nights when the meal being served would have watched me eat it my Mum bought me a slice of plain cheese and tomato pizza from Brother's Four and dessert was ice cream. I was a happy girl.
Last night I kept the tradition alive.
Dinner...
Shelly's New York Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with a slice of Provolone, Chopped Canned Tomatoes, Mozzarella Cheese and Italian Seasonings.
Eggface's Pizza Porn Gallery
and dessert...
Shelly's Toasted Almond Cheesecake Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Cheesecake Flavor Jello Pudding Powder, dry
1 Tablespoon Sugar Free Almond Torani Syrup
2 Tablespoons Slivered Almonds, toasted
4-6 Sugar Free Almond Cookies, crushed
Toast almonds in a dry pan (do not leave them) for a few minutes till just warmed and lightly golden. Set aside to cool. I put them in the freezer to speed the process. Mix together milk, protein, pudding mix 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 done add almonds and cookie bits. 
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.More Eggface Protein Ice Cream flavors