Having a hard time getting your protein in? Try fun yummy recipes! Like ice creaaaaaaammmmmm!!!!

 
 

Low calories pumpkin ice cream and flourless pancakes!!!!🍂🍂🍂

(Makes 6 servings)

If u are obsessed with pumpkin like I am , you’ll loooove this…

INGREDIENTS:

4 medium bananas, sliced and frozen overnight

Xanthan gum, my little powder miracle

K so I love making ice creams with whole clean ingredients and protein powder. They are just perfect for when you are craving sweets. They are full of vitamins, protein, sugar free and you can even make them fat free if you are just using fruits and nonfat almond milk. Any ways, I came across this miracle powder not too long ago. In a nutshell, it thickens your smoothie/ ice cream once you add it and mix it onto the mixture, that simple.
It’s natural, sugar free, and fat free. Here’s the nutritional label and nutritional info for you to take a look 😉

*Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say “a string of multiple sugars.” To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance. Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture. In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them – this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten.

Ice cream time!!

Protein Cake Batter Ice Cream

Ingredients

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

Directions

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.

Banana pb protein ice cream :)

Ingredients

2 tablespoon Peanut Butter
3 medium (7″ to 7-7/8″ long) Banana
1 serving (serving = 1 scoop) Pure Protein 100% Whey Protein – Vanilla Cream

Directions

Slice bananas and arrange them evenly in a bowl or a plate. Freeze until soft-firm, 1 to 2 hours.

Transfer bananas to a food processor, process until smooth.

Add the peanut butter to the food processor, process until smooth.

Add whey protein if desired.

Scrape mixture into bowl and freeze until semi-firm, 1 to 2 hours.

Scoop and serve!

Add any toppings if desired. Enjoy!

By Ana Liuza

“Bodybuilder cottage cheese ice-cream”

I found this recipe online and it sounds great for a night treat, tons of protein, pretty much sugar free.
These are the ingredients:

1 cup low-fat cottage cheese
1/2 scoop whey protein powder
1 tbsp. stevia
1 tbsp. natural peanut butter
1 tbsp. unsweetened baking cocoa
1/4 cup unsweetened almond milk

-Mix in blender, pour in a bowl and cover with aluminum foil. Put in freezer for 60-90 minutes.

Peanut butter cup sludge. THIS LOOKS AMAZING!

Ingredients:

1 Scoop chocolate casein (I used Optimum)
2 TB PB2 (powdered peanut butter) or you can swap this out for 1 TB natural peanut butter
2 TB unsweetened baking cocoa
Stevia to taste
1 TB Nevada Manna sugar-free chocolate chips (optional)

Directions:
Now comes the tricky part… you have all these weird ingredients that don’t seem to be mixing right? So obviously, you’re going to want to add water. BUT, my recommendation is to do this one tablespoon at a time. If this is your first rodeo, the tablespoon method is the way to go! Otherwise you’re likely to end up with a big goopy mess! I use very little water and mix mine to an extremely thick, cookie-dough-batter consistency. Once it’s mixed, pop it in the freezer for 15-30 minutes (the longer you leave it, the thicker it gets.. I opt for 30 minutes!).

From Muffin Topless

rum raisin banana ice cream with chopped almonds :) loooove it!

So my husband loves rum raisin ice cream and I had found this banana ice cream recipe that tasted delicious so, I added a few little ingredients and came up with this version.

combine in blender or food processor:
4 sliced frozen bananas
2 teaspoons of almond flavor
1 tablespoon of rum or rum flavoring
1 Handful of almonds
2tablespoons of milk

*mix everything, it might get stuck in the process, open lid and move around with spoon (repeat if necessary) the mixture will gradually become smooth and ice cream like 🙂 yummmmm (keep frozen )

Peanut butter banana protein balls

1cup pb
3 cups quick oats
2tb honey
1 scoop of vanilla protein powder
4 mashed up bananas

Form little balls and freeze or keep in the fridge, up to u 😉

Banana/chocolate ice cream

Chocolate-Banana “Ice Cream”
Freeze a banana, then combine with 2 tbsp cocoa powder and blend until smooth and creamy.