Monday, July 25, 2011

Protein Powder Ice Cream Recipes


My protein ice cream recipes do not use added sugars or artificial sweeteners. The only sugar you'll have in these, is from fruit, if you choose to use it. The fats I've used and recommend are: peanut butter (natural), almond butter, coconut butter, coconut oil, real butter, and flavored oils. There are all kinds of fun combinations you can make! I use extracts freely, as well, as they add tons of flavor without changing the nutritional profile of the ice-cream. This tastes like a treat... truly! Creamy and amazing, I've enjoyed my protein powder ice cream nightly while I prep for my Figure Competition! 
Enjoy!!


Chelle's protein ice cream recipeProtein Powder Ice Cream
Recipes by Chelle Stafford

There are two ways to make this... the first is in an ice-cream maker, the second in ziploc bags.

ICE CREAM MAKER INSTRUCTIONS:
I use a  Cuisinart Ice Cream Maker I just blend my ingredients, turn on the machine, pour it in, and 20 minutes later I have ice-cream!

ZIPLOC INSTRUCTIONS:
Back in junior-high, we made ziploc ice-cream... where you put ice and salt in a big bag, and your ice cream ingredients in a smaller bag, then the small bag goes in the big bag (sealed of course), and you shake... voila! ice cream!

  • Fill a gallon size ziploc bag about 2/3 full of ice.
  • Add 1/2 cup table salt (don't waste good sea-salt on this, use the cheap iodized stuff, it's only to make the ice colder).
  • Pour your ice cream mix into a sandwich size ziploc bag & seal it. 
  • Place the ice-cream bag into the larger bag. Seal. 
  • Shake for about 5 minutes or until ice-cream reaches the consistency you prefer. 
  • Remove the inner bag and quickly rinse it off (so you don't get salt in your ice cream when you open the bag). 
  • Dump ice-cream into a bowl and enjoy!



CHELLE'S RECIPES
BLEND your ingredients before putting in the ziploc or the ice-cream maker.
SCOOP SIZE...
My protein scoop = 1/3 cup. Measure yours, as volume will matter in these recipes.
Nutrition data will be dependent on your protein powder & ingredients. Any numbers listed here reflect my protein powder/ingredients. You can use NutritionData.com to run your own numbers (it's free!).
**Note... you can sub water for the almond milk (or coconut milk, rice milk, soy milk, etc) if you need to.

BASIC:
1 cup unsweetened almond milk (chocolate or vanilla unsweetened)
1.5 scoop protein powder (chocolate or vanilla to match the almond milk)
6-8 drops liquid Stevia (**optional**)
Blend.

DREAMSICLE (orange/vanilla):
1.5 scoop vanilla protein powder
1 tsp vanilla extract (pure)
1/4 tsp orange extract
1 cup almond milk (vanilla, unsweetened).

Blend well, then prepare in either ice cream maker or ziploc method.
Calories: 182; protein: 21 g; carbs: 7g; fat: 7g; sodium: 350 mg; sugars 2g; fiber 2g.

CHOCOLATE PEANUT BUTTER
1.5 scoop chocolate protein powder
1 cup unsweetened chocolate almond milk
1 Tbsp natural peanut butter.

Blend well, then prepare in either ice cream maker or ziploc method.

MINT CHOCOLATE
1 scoop chocolate protein powder
1 cup unsweetened chocolate almond milk
1/4 tsp mint extract

Blend well, then prepare in either ice cream maker or ziploc method.

MINT CHOCOLATE CHIP
1.25 scoop vanilla protein powder
1 cup unsweetened vanilla almond milk
1/4 tsp mint extract
2-3 Tbsp chocolate chips

Blend well, then prepare in either ice cream maker or ziploc method.

MOCHA
1 scoop chocolate or vanilla protein powder
1 cup unsweetened almond milk - vanilla or chocolate
1 tsp decaf instant coffee crystals.

Blend well, then prepare in either ice cream maker or ziploc method.

STRAWBERRY
1 cup strawberries (frozen or fresh)
1 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1/2 tsp vanilla (optional)
Blend well, then prepare in either ice cream maker or ziploc method.

BANANA
1/2 cup mashed banana (frozen or fresh)
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1/2 tsp vanilla (optional)

Blend well, then prepare in either ice cream maker or ziploc method.

CHOCOLATE FUDGE BROWNIE
1.5 scoop chocolate protein powder
1 cup chocolate unsweetened almond milk
8-10 drops Capella's Chocolate Fudge Brownie flavor drops (or other flavor drops)
Blend well, then prepare in either ice cream maker or ziploc method.

CINNAMON SPICE
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
Sprinkle of Cinnamon
Sprinkle of Nutmeg
Sprinkle of Cardamom (*optional)
1/2 tsp vanilla (pure)
Blend well, then prepare in either ice cream maker or ziploc method.

APPLE PIE
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1 green apple, peeled & diced
1 tsp of Cinnamon
1/4 tsp Nutmeg
Sprinkle of Cardamom (*optional)
1/2 tsp vanilla (pure)
1 Tbsp butter
  • In a bowl, combine the diced apple, butter, vanilla & spices. Microwave in 30 second increments until apples are soft. Stir.
  • In a blender, combine protein powder & almond milk (and stevia if using). Blend Well.
  • Mix protein powder/almond milk with apples and stir.
  • Add to ice cream maker or prepare with ziploc method.
     **DO NOT BLEND THE APPLE MIXTURE**

  

13 comments:

  1. Oh goodie! I've been waiting for this recipe. Thanks Chelle!!!

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  2. I was just telling a friend (on competition diet) about the protein ice cream this weekend and now here are all the recipes! I just linked her!

    :)

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  3. What type of protein powder do you like? I am a bit overwhelmed at the choices and want to find the most clean version that I can!
    Thanks! By the way - you are a real inspiration!!

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  4. Currently I'm using Beverly International's UMP (Ultimate Muscle Protein powder). I've used it for almost 5 years. I love it. It tastes amazing, mixes super well, bakes well, it's never let me down. It's not 100% clean, but it is clean enough for my needs. This coming weekend, I'm testing about 6 different brands for use as pudding and ice cream and we're having a taste-off :-) I'll be posting about it early next week.

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  5. Chelle awesome recipe:) I made cappuccino with coconut milk came out amazing :) I wrote about your recipes and shared your link :) thank you!

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  6. Bless your heart!!!!! I loved this it was fast and I could not believe how well it worked. I use Isopure cookies and Cream which is delish to begin with, and I mixed it with unsweetened almond milk and no stevia needed. Thank u! I have tried so many protein ice cream recipes, this was by far the simplest and the best.

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  7. OMG!! wonderful.....I used 3 scoops (1 c. )Pure Isolate Cake Batter protein mix, 2 c unsweet almond milk.....I was craving choc chip so added 1/3 c semi sweet morsels and 1/2 c fresh blueberries...sooo good..than you thank you...ps...I pinned this on Pinterest as a fave weight lost tip!!

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  8. This looks great and better than the recipe I've been using. Question: Can we keep / reuse the salted ice bag for future uses or will it lose its effectiveness if kept in the freezer for future use?

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    1. Hi Heather!
      My recommendation would be to not reuse the bags more than a couple times - you risk having it burst open on you unexpectedly ;-) Not that it's happened to me, or anything, hahaha. (Yes, I've given myself a spontaneous icy cold salt bath). Just keep a close eye on the health of the seal. ;-)

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  9. These are great, but unfortunately I always lose a bit because it freezes to the sides of the ice cream maker. I suspect that's because the almond milk is mostly water. Any thoughts or solutions? I make them anyway, but wish there was a way that they wouldn't stick.

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    1. Hi Patrick! Maybe try spraying the sides and bottom with coconut oil... or if you can handle the potential flavor, olive or grapeseed oil... The same thing happens to me, but I just scrape out what I can (and lick the paddle, lol!).

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  10. Hi there, thanks for the recipes but i was wondering if I use full cream or low fat milk instead of almond milk

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    Replies
    1. Hi Walid! Yes, you can use either full cream or low fat milk. Milk however will give the ice cream a more 'icy' texture (like ice milk) rather than the creamy texture ice cream is known for. Almond milk lends itself well to the desired texture, and it's nutritional profile fits exceptionally into a bodybuilder or other athlete's dietary restrictions. If you're not limited by those restrictions, then a full fat liquid is acceptable in the recipes. :-)

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