Yet another protein ice cream flavor on the menu – this time it’s Cake Batter!
While attending the ISSN Conference in Clearwater, FL last month I picked up a handful of samples of protein from Dymatize who happened to be sampling their new flavors: Cake Batter and Fudge Brownie. The other day it hit me, I must make protein ice cream using the Cake Batter flavor. And that’s just what I did. This time I decided to put rainbow sprinkles in the ice cream maker with the ice cream mixture that way they’d be mixed all the way through sort of like Rainbow Birthday Cake. Yeah. that’s what I was going for. And it worked.
Protein Ice Cream just makes the act of consuming protein powder that much more enjoyable. And if you like coffee, you’ll love this recipe for Coffee Protein Ice Cream including tips for making protein ice cream at home.
Now it’s your turn. What’s your favorite way to use protein powder?
Cake Batter Protein Ice Cream
- 1 cup 2% milk
- 2 scoops Cake Batter protein powder (I used Dymatize)
- 1 teaspoon unflavored gelatin
- 1-2 tablespoons rainbow sprinkles
- Combine the dry ingredients in a medium bowl. Using a stick blender, froth the milk until it almost doubles in size. Add the frothed milk and vanilla extract to the dry ingredients and stir with a spoon or spatula. Using the stick blender, give the mixture a whirl to ensure the liquid is well combined; then add the sprinkles. Add your mixture to your Ice Cream maker following the directions on the box. Ice cream will be done after about 8-10 minutes. Transfer to another container and place in the freezer for an hour or so to firm up. Enjoy!
If you don’t have an ice cream maker, you can still make this ice cream! Place your liquid mixture in a zippered bag. Place that ziploc bag into a larger zippered bag that is full of ice and ½ cup table salt. Shake and agitate the mixture in the bags for 5-10 minutes until it becomes thick and creamy. Then transfer to another container and place in the freezer to firm up. Enjoy!
Copyright 2014 Nutrition by Shoshana
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