Cookies and Cream Protein Ice Cream

Scott's Cookies and Cream Protien Ice Cream

1 Cup Hoods Calorie Countdown Milk
2 Scoops Vanilla Protein Powder
2 Tablespoons DaVinci French Vanilla Syrup
3 Sugar Free Oreo Cookies

Chop the Oreo cookies and set aside. Mix together milk, protein, French Vnilla syrup. I used a blender to tackle this portion of the recipe. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped Oreos. The ice cream can be eaten right away, or stored in your freezer to ripen.

Pistachio Protein Ice Cream

Shelly's Pistachio Protein Ice Cream

2 Tablespoons Sugar Free Pistachio Pudding Mix

1 Cup Hoods Calorie Countdown Milk

2 scoops Vanilla Protein Powder

1/4 cup chopped pistachios, toasted

Toast 1/4 cup of chopped pistachios for a few minutes in a dry pan. Set aside to cool. Mix together milk, protein, & pudding mix. I used a blender to tackle this portion of the recipe. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped nuts. The ice cream can be eaten right away, or stored in your freezer to ripen.

All the credit for this recipe goes to Michelle. She rocks!

Caramel Flan Cheesecake

Caramel Flan Cheesecake (Sugar Free)

Cheesecake Base:
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups Splenda
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup half and half

Caramel:
Smucker's Sugar Free Caramel Sauce. Pour caramel sauce into a deep dish glass pie plate. Swirl the caramel around to cover the bottom of the plate and cool in fridge..

Cheesecake Base:

Preheat the oven to 325 degrees F. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition. On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.

Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.

Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

This recipe has been adapted from Food Network and Wolfgang Puck

Strawberry Caramel Protein Ice Cream

Strawberry Caramel Protein Ice Cream

Ingredients
1 cup mashed Strawberries

2 Tablespoons Whipped Cream Cheese

2 Tablespoon Sugar Free DaVinci Vanilla Syrup

2 cup Hoods Calorie Countdown milk

4 scoops Vanilla Protein Powder

1/2 cup chopped Strawberries

Mix all your ingredients in blender, except for 1/2 cup strawberries. Pour into your freezer and follow manufacturers directions and wait! 5 minutes before your ice cream freezes, chop the remaining strawberries into small bite size pieces and pour into your freezer. Your ice cream will be the consistency of soft serve. You can enjoy it then, or pop into an airtight container and freeze for a couple of hours, giving it time to ripen!

Now this is Eggface's recipe, but I doubled it and I used ingredients that were in my cupboards. Now, how did this recipe change to Strawberry Caramel? Let me present the story...

Scott: RJ, would you like to try the ice cream?

RJ: Yeah papa, I would! (He takes a small bite). What flavor is this, strawberry caramel?

S: No, it's just plain strawberry.

I then take a spoon to Beth, my wife.

S: Beth would you like to try the ice cram?

B: Yeah! What flavor is this, strawberries and caramel?

S: No! why is everyone asking me this?

B: Did you use a dirty spoon, because I'm tasting caramel!

S: No, I did not!!!

10 minutes pass, and I again offer her another small sample. This time with a different spoon.

S: Well?

B: It's really good, but I'm still tasting caramel!

At this point, my mind goes into uh oh mode and I run to the kitchen! Sure enough I used DaVinci's caramel syrup instead of vanilla! So, there you have it...Strawberry Caramel Protein Ice Cream! I really have to give Michelle the credit for all this. It seems her Protein Ice Cream is taking over the world!

I do know this though...at night for a quick and easy dessert, we are having protein ice cream!

Hope you enjoy!

Chunky Monkey Protein Ice Cream

Well, I finally did it. I bought a Cuisinart Ice Cream Maker with part of my stimulus check. Thank you Uncle Sam!

I have been following Michelle's (Eggface) journey into the art of protein ice cream making. I have to share this with you though...ice cream is what got me into trouble.

My treat for the day (pre-weight loss surgery) was to buy Blue Bell ice cream and eat a half a gallon a day! Sad isn't it? Well I got to say this about Eggface's protein ice cream...yum, yum, yum!!!!

So, here is the recipe I used for my Chunky Monkey Protein Ice Cream (click here).

Chunky Monkey Protein Ice Cream

2 cups Hoods Calorie Countdown Milk

3 Scoops Vanilla Protein Powder (I used Lean Dessert Whipped Vanilla)

2 T DaVinci Sugar Free Vanilla Syrup

1 T Splenda Granulated Sugar

2 Banana

Mix all your ingredients in blender, except for 1 banana. Pour into your freezer and follow manufacturers directions and wait! 5 minutes before your ice cream freezes, chop the remaining banana into small bite size pieces and pour into your freezer. Your ice cream will be the consistency of soft serve. You can enjoy it then, or pop into an airtight container and freeze for a couple of hours. I topped mine with a little Smucker's Sugar Free Hot Fudge sauce, while RJ used Smucker's Sugar Free Caramel.

Strawberry Shortbread Cheescake

Crust

1 Package of Murray's Sugar Free Shortbread Cookies

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

3 tablespoons butter, melted

Filling

3 (8 ounce) Packages Fat Free Cream Cheese

1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated

4 Eggs

1 1/2 T Lime Juice

1 Pt Strawberries

1 Pinch Salt

Directions
Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
Combine Murray SF Shortbread Cookies, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Crush until cookies until crumbled. Press on bottom and up sides of prepared pan.
Bake 10 minutes. Remove from oven and cool on a wire rack.

Beat fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA® Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Slice 4 strawberries and mix in filling until blended. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.

Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

Top with Strawberry glaze and remaining strawberries.