theworldaccordingtoeggface: Cake and Ice Cream

A friend of mine came over the other day and had never tasted the magical 5 minute cakes. Of course, I had to whip one up...

Shelly's Toasted Coconut Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Coconut Torani Syrup
2 Tablespoons of Unsweetened Coconut, toasted

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 done add toasted coconut.

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.

Shelly's 5 Minute Sugar Free Coconut Cake

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Coconut Torani Syrup
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Unsweetened Coconut, toasted
1 Tablespoon Sugar Free Vanilla Pudding Powder, dry
1 scoop Vanilla Protein Powder
Pinch salt
1 - 2 cup Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, coconut, pudding powder, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes (my microwave is getting old and needs 20 seconds added now.)

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Cake and Ice Cream