Another delicious dish for low-carbers that doesn't require an ice cream maker! Simple 2 (or 3) ingredient recipe.
Who doesn’t love ice cream?? This recipe will have you never setting foot in another ice cream shop again! It is a zero carb, sugar free, protein ice cream recipe made from the most delicious cookies and cream protein powder and unsweetened almond milk. You can use any of the flavours available but i like the Cookies and Cream.
Once again…the key to this ice cream tasting so good is the Nitro-Pro cookie and cream protein powder! No….I do not work for them but it is the best protein I have EVER had! I highly recommend it! Not only are the nutritional facts outstanding….the taste is AMAZING!! If you notice, I usually use PureVia or some sort of sweetener in many of my dessert recipes but this one doesn’t even need it!
Once again…the key to this ice cream tasting so good is the Nitro-Pro cookie and cream protein powder! No….I do not work for them but it is the best protein I have EVER had! I highly recommend it! Not only are the nutritional facts outstanding….the taste is AMAZING!! If you notice, I usually use PureVia or some sort of sweetener in many of my dessert recipes but this one doesn’t even need it!
Equipment:
Blender
Freezer
Fridge
Blender
Freezer
Fridge
Ingredients:
1 Scoop Nitro-Pro Cookies and Cream Protein
1 Cup Unsweetened Almond Milk
1 pinch of Salt (only if you want to.)
Again, these are just the measurements I used to fit my macros/calories for my meal (1 meal/day on Keto). Can be adjusted with correct ratios for different portions.
Do the method the night before you plan to eat it!*
Method:
i) Put Almond Milk in a into the blender. Switch intermittently between low-med-high-pulse settings until all the lumps are blended up and you're left with a smooth, viscous cream.
ii) Add the powder into the top about 20g at a time. Blend on medium setting until the powder on top has mixed itself in, then add the next 20g. Continue until all 80g of the powder is mixed in. You could also add some granular splenda/stevia/equal here if you wanted too, but mine was sweet enough.
iii) Store in a large tupperware container (or equivalent) and place in the freezer overnight.
iv) Take it out first thing in the morning upon rising, and place in the fridge. By tonight it will have thawed the correct amount from a rock-hard block to a rich, creamy ice cream mixture!
*If you don't want to have to wait a day to eat it, after blending the mixture you can simply pop it in the freezer and take it out every 30 minutes to give it a good stir. Keep doing this until it resembles the same texture as ice cream and enjoy!
OPTIONAL
Strawberry sauce to go with it:
Blend 300g frozen strawberries with 150mL water to make a gooey sauce to mix in - DELICIOUS.
No flavoured whey? No problem!
Use granular artificial sweetener and a liberal amount of cinnamon instead. Prepare the same way and it comes out exactly like cheesecake batter!
Normally I wouldn't bother posting the recipe with this as I made it myself but this is the first 1 meal/day meal I've had that actually filled me up.
Calorie/macro breakdown (for entire thing):
1493 kcal
72.8g fat
32.8g carbs
162g protein
Do the method the night before you plan to eat it!*
Method:
i) Put Almond Milk in a into the blender. Switch intermittently between low-med-high-pulse settings until all the lumps are blended up and you're left with a smooth, viscous cream.
ii) Add the powder into the top about 20g at a time. Blend on medium setting until the powder on top has mixed itself in, then add the next 20g. Continue until all 80g of the powder is mixed in. You could also add some granular splenda/stevia/equal here if you wanted too, but mine was sweet enough.
iii) Store in a large tupperware container (or equivalent) and place in the freezer overnight.
iv) Take it out first thing in the morning upon rising, and place in the fridge. By tonight it will have thawed the correct amount from a rock-hard block to a rich, creamy ice cream mixture!
*If you don't want to have to wait a day to eat it, after blending the mixture you can simply pop it in the freezer and take it out every 30 minutes to give it a good stir. Keep doing this until it resembles the same texture as ice cream and enjoy!
OPTIONAL
Strawberry sauce to go with it:
Blend 300g frozen strawberries with 150mL water to make a gooey sauce to mix in - DELICIOUS.
No flavoured whey? No problem!
Use granular artificial sweetener and a liberal amount of cinnamon instead. Prepare the same way and it comes out exactly like cheesecake batter!
Normally I wouldn't bother posting the recipe with this as I made it myself but this is the first 1 meal/day meal I've had that actually filled me up.
Calorie/macro breakdown (for entire thing):
1493 kcal
72.8g fat
32.8g carbs
162g protein
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