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Friday, February 22, 2013
3 Ingredient Protein Ice Cream
I love vanilla ice cream but don't eat it because it's so high in sugar and fat. Is it possible to make a healthy, high-protein version using basic ingredients?
I started experimenting with protein ice cream at proteinpow.com because I love ice cream and found the idea of eating a healthy version really exciting. I thought it would be especially good served on top of a fresh stack of post-workout protein pancakes!
I went through a lot of trials and errors with my protein ice cream, but eventually arrived at what is so far my favorite formula. The recipe is simple and calls for only three ingredients. But the best part is that it doesn't require an ice cream machine.
Using a food processor, handheld blender, or mixer, blend all ingredients together. Don't use a whisk or spoon because the aim is to end up with a mixture that's creamy, not lumpy.
Place the mixture in a Tupperware container and stick it in the freezer for an hour.
After an hour, remove the container and give the ice cream a good stir. You want to make sure that it freezes evenly. Think of yourself as a human ice cream machine.
Put container back in the freezer. Wait for another hour before taking it out and giving it another churn.
Repeat steps three and four until the ice cream is nicely set and ready to be munched with gusto.
Notes: Since there's a lot of churning involved, I like making this on the weekend. I wake up, make the mixture, stick it in the freezer, take it out to churn, put to back in, go to the gym, come back, give it another couple churns and … pow! It's ready.
This recipe works with casein or protein blends—it makes the ice cream even creamier! If you use other types of protein, you may have to add a couple of tablespoons of milk to the mix if it's too thick.