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  1. #1
    Registered User steve4893's Avatar
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    REAL and DELICIOUS Protein Ice Cream Recipe (PICS!)

    If you're like me, and you've got a mean sweet tooth, and a love for ice cream, I've come up with a recipe that is absolutely delicious, and great post workout (or any time). The recipe here, if you use my ingredients is a coffee-chocolate ice cream with crushed chocolate low-fat graham cracker bits. If you use different powders/syrups yours will taste different but will have the same texture.

    Pics:



    Macros per one large serving:
    394 cals
    8.2g Fat
    28g Carb (12g sugar, 2g Fiber)
    55g Protein
    NOTE: Your macros may vary if you don't use graham crackers or use a different kind of protein.

    Interested? Read on!

    Ingredients you'll need:
    One cup SOY or 1% lowfat milk. (I used soy - 1% should work and still be creamy.)
    2 scoops whey protein (I used Dymatize Elite Cafe Mocha Flavor <3)
    1 tablespoon of Torani/DaVinci SF syrup (I used Torani Hazelnut)

    Optional Ingredients:
    1 Sheet Graham Crackers (4 crackers, 1/2 a serving.)
    SF Chocolate Syrup

    Tools you'll need:
    - Ice Cream Maker (Possible to make without, will post method later) http://www.amazon.com/Cuisinart-ICE-...2262532&sr=1-1
    - Milk Frother or similar mixer: http://www.amazon.com/Aerolatte-Milk...2262210&sr=1-1


    Here's how to make it:
    1. Make sure your ice cream maker bowl is frozen and ready to go.

    OPTIONAL: I covered some graham crackers in some SF chocolate syrup and froze them on a paper plate in the freezer to add some crunch to my ice cream. Adds a small amount of sugar, but a whole lot of deliciousness. Do this at least 1-2 hours in advance of making your ice cream if you want to add them.

    2. Combine 1 cup milk, 2 scoops whey, and one tablespoon DaVinci/Torani syrup in a large bowl with large sides.
    3. Use your milk frother/mixer in the mixture until it is frothy/bubbly and airy; it should take up a little more space in the bowl and be mixed thoroughly.
    4. Start your ice cream maker and pour the mixture into the assembled machine. Let it run for approximately 15 minutes, until the machine is laboring but the ice cream is moving thickly and slowly.
    5. At this time, crumble up your frozen graham cracker bits and drop them into the ice cream.
    6. After a few minutes, turn off the machine and spoon the mixture into a large bowl. It can be eaten right away, and it will be soft serve-ish and creamy, or you can freeze it for later. I found it to be not quite as creamy when I microwaved it to soften it hours later, so for best results I'd recommend eating right away. It is still delicious after being frozen, though.

    I will be making another batch tonight, and will post a picture for anyone interested/skeptical. It should be possible to make this without an ice cream maker as well, and I will post a method on how to do so later tonight if people are interested.

    Reps if you like the recipe, and enjoy! Ice cream six times a week never felt so good!
    Last edited by steve4893; 09-07-2009 at 11:09 AM.
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  2. #2
    Registered User steve4893's Avatar
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    First page bump...

    Curious to see if anyone else wants to try this and has any good ideas.
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  3. #3
    Mother Pho Ga phal's Avatar
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    Originally Posted by steve4893 View Post
    First page bump...

    Curious to see if anyone else wants to try this and has any good ideas.
    I'm sure if I had an icecream maker I'd do this asap, thanks for the recipe

    On second thought it's probably a good thing I DON'T have an icecream maker, otherwise that might occupy my time haha
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  4. #4
    Registered User steve4893's Avatar
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    Well I know it's possible to make without an ice cream maker, I just have to do it myself to verify the steps before I post them... don't want someone to end up with a solid brown brick.
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  5. #5
    Registered User Kostabot's Avatar
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    Looks awesome. Dymatize Elite FTMFW, wicked flavored protein. I use it too. Will definetely give this a go.
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  6. #6
    Registered User steve4893's Avatar
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    Originally Posted by Kostabot View Post
    Looks awesome. Dymatize Elite FTMFW, wicked flavored protein. I use it too. Will definetely give this a go.

    Alright man, awesome. Let me know how it comes out for you!
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  7. #7
    PhD in Broscience, 2009 soundcheck129's Avatar
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    So what's the non-ice cream maker method?
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  8. #8
    Registered User steve4893's Avatar
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    To do this without an ice cream maker: Just did it with my same method, but coincidentally was so eager to eat it I forgot pictures.. shall upload tomorrow.


    1. Freeze a large bowl in the freezer for at least 1/2 an hour, preferably longer if available.
    2. Froth the syrup, powder and milk in a large bowl, same as before.
    3. Pour the ingredients into the frozen bowl. Let sit in freezer for about 15-20 minutes. Come back and stir thoroughly, scrape the sides of the bowl well!
    4. Put the bowl back in the freezer for about 15 minutes, come back, and stir again. Repeat this 2-3 times or until the mixture reaches soft-serve consistency. Add any cookies/toppings when the mixture is almost ready to eat.

    If mixed well it should be smooth and ready to eat, or you can freeze to enjoy tomorrow!

    This doesn't QUITE reach the level of the ice cream maker product, but it's still damn delicious and certainly satisfies a sweet tooth.
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    Registered User steve4893's Avatar
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    Updated OP with thumbnail pics from my latest batch.
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    PhD in Broscience, 2009 soundcheck129's Avatar
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    Damn. Who wants to buy me a frother?
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  11. #11
    Registered User steve4893's Avatar
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    Originally Posted by soundcheck129 View Post
    Damn. Who wants to buy me a frother?
    Heh, Bed Bath and Beyond has cheap little ones or big mixers.

    A blender would probably work well too if you ran it until it got good and foamy/creamy, but I haven't tried it myself so I'm not 100% sure.
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  12. #12
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    how do you think it would come out if I used Fat Free milk?
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  13. #13
    Registered User steve4893's Avatar
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    Originally Posted by Kickskid21 View Post
    how do you think it would come out if I used Fat Free milk?

    Taste wise it would be pretty good, but in terms of texture it would be lacking and kind of icy - Still good for a dessert I think, but not as good as it could get. This recipe is the result of over a month of experimentation and I finally came to realize that the small amount of fat in the milk is what really gives the best texture, along with the frothing. Adding some fat free half-and-half might help, though.
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