Protein Ice Cream — Vanilla Base
Recipe by kollin
Description
This is a delicious, high-protein, low-calorie ice cream that you can make with a Ninja Creami. It serves as the basis for a bunch of other flavors! For instance, the picture shown has fruity pebbles mixed in. It tastes just like McDonald’s soft serve on its own, but can be customized to your liking. The whole pint is about 205 calories and 35g of protein. Seriously!Ingredients
Instructions
- Add your milks to the Creami pint container
- Top with dry ingredients
- Mix together
- I like to use a milk frother for this—tilt it at a 45 degree angle or so and hold it close to the bottom corner to avoid spillage
- Freeze overnight, ideally for 24 hours
- When ready to mix, thaw out the edges by doing one of the following:
- Leave out for 10-15 minutes
- Run under hot water for about a minute
- Soak the pint in hot water for about 5 minutes (my preferred method)
- Follow the usual Creami procedure!—Load into your Creami and process on the Lite Ice Cream setting
- Note: it might come out looking dry and crumbly. Don’t worry, it’s normal! See my note below
- Make a 1” hole in the middle and add your mix-ins: fruity pebbles, Oreos, cookies, whatever you want
- Re-insert into the Creami and run the “Mix-ins” function
- Optionally, add whatever toppings you want: crushed up Oreos or cookies, more cereal of your choice, etc.
- Enjoy!
Notes
Important: if your ice cream remains dry and crumbly after you run the mix-ins function (or choose to not add any mix-ins), add a splash of whichever milk you prefer, and process it again using the “re-spin” setting.
If you don't have a whey/casein blend protein powder, firstly, I highly suggest you get some! PEScience is a great brand. Next best thing is to get whey (which you probably already have) and casein protein (which you probably don't) and just mix them 50/50. All else fails, you can try just whey, but no promises it'll turn out great!
The point of step 5—thawing out the edges—is to loosen up the parts of the mixture that have frozen to the walls of the container. If you don’t, they’ll stick and won’t be processed correctly, leading to chunks of ice along the walls, which suck!
Whatever mix-ins or toppings you add are not included in the calories/macros above. However, it’s honestly pretty difficult to add so many mix-ins that the macros become “bad”. For instance, you really only need 2 Oreo Thins mixed-in and 1 crushed up on top to make cookies and cream, and that only adds about 100 calories for a total of 305 calories and 35g of protein. That’s still way better than the vast majority of protein bars!
If you don't have a whey/casein blend protein powder, firstly, I highly suggest you get some! PEScience is a great brand. Next best thing is to get whey (which you probably already have) and casein protein (which you probably don't) and just mix them 50/50. All else fails, you can try just whey, but no promises it'll turn out great!
The point of step 5—thawing out the edges—is to loosen up the parts of the mixture that have frozen to the walls of the container. If you don’t, they’ll stick and won’t be processed correctly, leading to chunks of ice along the walls, which suck!
Whatever mix-ins or toppings you add are not included in the calories/macros above. However, it’s honestly pretty difficult to add so many mix-ins that the macros become “bad”. For instance, you really only need 2 Oreo Thins mixed-in and 1 crushed up on top to make cookies and cream, and that only adds about 100 calories for a total of 305 calories and 35g of protein. That’s still way better than the vast majority of protein bars!