Protein Cake Batter Ice Cream
1.33 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
2 serving (serving = 1 scoop) Muscle Milk Cake Batter Protein Powder
6 serving (serving = 1 tsp) Pure Vanilla Extract
1 tbsp Maple Syrup
0.17 serving (serving = 1 tbsp) Bob’s Red Mill Xanthan Gum
1 dash Salt
Combine 1 cup of the almond milk and all other ingredients EXCEPT the Xanthan gum. Blend until completely mixed. Pour mixture into ice cube trays and place in freezer until hardened.
Once frozen, pour the cubes back into the blender and blend with the remaining 1/3 cup of almond milk and 1/2 teaspoon of Xanthan.
Be patient! It will take a little bit of time to blend and thicken. You can place the ice cream back in the freezer to harden more or serve immediately.
Chocolate Peanut Butter Protein Ice Cream
Serves 1 Person, takes 01:00 to prep and 0 to cook.
sugar free, dairy free, low carb, low cal, totally awesome and full of protein!
1 serving (serving = 2 tbsp) Natural Peanut Butter
1.5 serving (serving = 1 scoop) Peanut Butter Chocolate Whey Protein Isolate
2 serving (serving = 1 cup) Silk Pure Almond Milk – Unsweetened Original
1/4 serving (serving = 1 bar) Quest Double Chocolate Chunk
-mix one cup of sugar free almond milk and 1.5 scoops of chocolate peanut butter protein powder, freeze in an ice cube tray
-freeze an additional 1 cup of almond milk (sugar free, plain)
-once frozen blend the frozen protein mixture and frozen almond milk in a food processor, scrape down the sides, blend, repeat until you get soft serve consistency! (if too soft pop it back in the freezer for a few mins once blended)
-top with sugar free peanut butter and 1/4 of a double chocolate chunk Quest Bar!
Low Calorie Protein Ice Cream
One Massive Bowl of Ice Cream for only 180cal
2.125 serving (serving = 1 cup) Silk Pure Almond Milk – Unsweetened Original
1 serving (serving = 1 scoop) Casein
(serving = 1 tbsp) Bob’s Red Mill Xanthan Gum
1 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
6 ice cube (3/4 fl oz) Water
Freeze 9oz of almond milk as ice cubes
When the almond milk is froze, put in a blender with the rest of ingredients and blend until smooth.
Top with as much toppings as you want
(I topped with my low calorie healthy nutella)
This makes about 2.5-3 cups
Red Velvet Protein Ice Cream
50 g Beets
5 tbsp Cocoa Powder (Unsweetened)
0.67 serving (serving = 1 tbsp) Bob’s Red Mill Xanthan Gum
1.5 serving (serving = 2 scoops) Whey Protein Isolate – Creamy Vanilla
1.67 serving (serving = 1 cup) Silk Pure Almond Milk – Unsweetened Original
**Cut recipe in half because this makes an enormous amount (10 cups)
Freeze 1 2/3 c almond milk into ice cubes
Boil beet in 3/4 to 1/2c water (save water)
Put all ingredients in blender and blend until smooth
Freeze for 4 hours (mash every hour so it doesn’t freeze to the sides)
You may have to play around with liquid and ice ratios, I didn’t really measure the ice, I just dumped it in until the I got the right texture