Shelly's Candy Cane Protein Ice Cream CakeYou need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies or Crumbled Protein Bar
Sugar Free Torani Syrup (I used SF Peppermint)
Sugar Free Candy Canes, crushed
Amounts will vary based on how big a cake you make.
Crush Sugar Free Cookies or Protein Bar 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.) My protein fudge would work great 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 used crushed SF Candy Canes/Starlight Mints and Homemade No Sugar Added Whipped Cream. Other options: Sugar Free Hot Fudge Sauce, Nuts. Other flavors of cakes can be topped with fruit. My cake makes 4 big wedges. Great for a post-op birthday celebration. The Protein Ice Cream flavor I used...
Shelly's Candy Cane Protein Ice Cream1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
2 Tablespoon Sugar Free Peppermint Syrup
1 Tablespoon Sugar Free Candy Cane, crushed
Mix together milk, protein, SF candy cane bits 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 it at this stage for Protein Ice Cream Cake making) if you want scoops put it in the freezer to set for an hour. After that hour it will be hard (like rock hard - this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops.
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