You need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies (I used these)
Sugar Free Torani Syrup (I used SF Vanilla)
Amounts will vary based on how big a cake you make.
Crush Sugar Free Cookies and add enough SF Syrup to make it clump. I needed about 8 cookies and 1 Tablespoon of Syrup. Place food ring on a plate. Fill base with cookie mixture and press to cover bottom (about 1/2 to 1 inch high) I'm thinking protein bars would work for the base too.
Fill with Protein Ice Cream you get right out of the machine (soft serve stage)
Cover with plastic wrap and freeze till hard.
Unmold. I used a warm (nuked 20 seconds) damp dish towel to warm sides and the ring just lifts off.
Decorate if desired. I nuked some Sugar Free Hot Sauce and went to town but you could use fresh or frozen fruit or nuts. My cake made 4 big wedges. Great for a post-op birthday celebration.The Protein Ice Cream flavor I used...
Shelly's Vanilla Bean Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Jello Pudding Mix, dry
2 Tablespoon Sugar Free Vanilla Syrup (on sale right now)
scraping of 1 Vanilla Bean
Mix together milk, protein, pudding mix, bean scrapings (little black seeds inside the bean) 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. You can eat it right away it is soft serve-ish (use for Protein Ice Cream Cake making) if you want scoops put it in the freezer to set for an hour.
I made a double batch. When you double protein ice cream don't bother doubling the protein. Supposedly we only absorb so much and the rest would be a waste ;)More Eggface Protein Ice Cream flavors
