Tuesday, May 13, 2014

Champion Performance Recipe of the Week - Butter Pecan Protein Ice Cream!

It's warming up here in AZ, and that means Ice Cream cravings! After my recent Food Sensitivity Test results, my usual hot weather competition treats seemed out of reach. Ya'll know I'm kinda the Protein Ice Cream Queen, but with my beloved Champion Pure Whey Plus on the banned list, I wondered if I'd ever get to enjoy my protein ice cream again. But... Champion to the rescue!!! The Natural's line has a protein powder that's gluten free, dairy free, and tastes great! You can use your Pure Whey Plus (Vanilla Ice Cream flavor) in this recipe, too, just reduce it to 1.5 scoops.

Butter Pecan Protein Ice Cream
Chelle Stafford
serves 1

INGREDIENTS
2 scoops Champion Naturals Fit, Vanilla protein powder (32.5 grams per scoop)
1 cup vanilla unsweetened almond milk
3 drops butter rum flavor extract (if you can find one without propylene glycol get it! Then send me the link!)
2 Tbsp pecans

DIRECTIONS
Combine ingredients in a magic bullet or ninja and pulse gently (you don't want to finely grind the pecans).
Pour mixture into ice cream maker, or use the Ziploc method. See below for details.
Enjoy!

NUTRITION
366 calories, 38 grams protein, 24 grams carbs, 14 grams fat, 6 grams fiber. Net carbs: 18 grams.


ICE CREAM MAKER INSTRUCTIONS: 
I use a  Cuisinart Ice Cream Maker I just blend my ingredients, turn on the machine, pour it in, and 10-20 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!

3 comments:

  1. Why do you not want that ingredient?

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    Replies
    1. Propylene Glycol is a solvent. Yes, it's considered safe for food by the government, but... I'd just be more comfortable without it. I found some great options on http://naturesflavors.com/ and ordered a few to test out. :-)

      Delete
  2. What about Olive Nation. checkout that website, maybe it is what you are looking for....

    ReplyDelete