Shelly's Triple Peanut Butter Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
2 Tablespoons PB2 Powdered Peanut Butter, dry
2 Tablespoons Crushed Peanuts
2 Tablespoons Smooth Peanut Butter for drizzle
Mix together milk, protein, syrup and PB2. 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 peanuts to ice cream maker. Microwave peanut butter for 30 seconds till thinned. Drizzle on top of ice cream.
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 PBJ Protein Smoothie
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Shelly's Triple Peanut Butter Protein Ice Cream
3-4 Frozen Strawberries
1 Tablespoon Sugar Free Vanilla Torani Syrup
Whiz in blender till smooth. Top with a squirt of SF Whipped Cream if desired.
Other Eggface Protein Ice Cream Flavors
Stay cool everyone! It's super easy for us post-ops to get dehydrated so be sure you are drinking lots of H20 and yummy smoothies like this one.
