Shelly's Vanilla Bean Protein Malt 1 cup Vanilla Soy Milk
2-3 scoops Vanilla Bean Protein Ice Cream (recipe below)
1 Tablespoon Malted Milk Powder (w/out sugar added one)
Blend on high. I served it with a squirt of SF Land o Lakes Whipped Cream.
Shelly's Vanilla Bean Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Max Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Jello Pudding Mix, dry
2 Tablespoon Sugar Free Torani Vanilla Syrup
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
***Just wanted to remind everyone that you have 2 more days to enter the Max Protein Giveaway. If you haven't already click here to do it now. Drawing winners announced on the blog this Saturday. Good Luck! When you win be sure to make some Protein Ice Cream and one of these super yummy Milkshakes.***
It is soooo good you'll never know the difference I promise. One of these protein malts for breakfast and a tasty burger for lunch. An American classic.
