Hello heaven in a dish. This was decadent good. Thank Bob that its so filling because otherwise I would've probably eaten the ENTIRE batch. Are you licking the screen yet? You should be. It's that good.
Protein Ice Cream isn't quite like traditional ice cream, I mean it could be if I used whole milk and cream, but soy milk doesn't have as high a fat content which changes the texture a little bit (mostly you just have to let it sit on the counter for 20 minutes or so before you try to scoop it because it freezes so hard). However, it's a trade I'm willing to make to enjoy decadent treats that actually fulfill a nutritional need and don't make me feel guilty or worry about my waistline, you know? I have a scoop (or two because that's the portion) every night and the pounds continue to melt off. That could, of course, still be because I'm only eating about 800 - 900 calories a day but if you incorporate it into a healthy eating lifestyle, it should do the same for you.
Chocolate Peanut Butter Protein Ice Cream
8 oz. original soy milk
2 TBS sugar free caramel syrup
2 scoops of chocolate protein powder
2 TBS PB2 peanut butter powder (made as directed)
2 TBS PB2-chocolate peanut butter powder (made as directed)
1.) Combine soy milk, syrup, and protein powder in a blender and hit high or whatever highest setting your blender has. You want the mixture to practically double in size.
2.) Pour mixture in ice cream maker and run until soft serve consistency (can also pour mixture into freezer safe container and freeze, stirring every 45 minutes or so until soft serve-like -- this makes it way more like ice-milk but still delicious)
3.) Mix in peanut butter clumps. Freeze until set.
4.) Try not to eat the whole batch.
Nutritional Info per Serving (makes 3 servings)