Waffle Sundae w/ Fried Bananas and English Toffee Protein Ice Cream
The best thing: I gave this to 4ft for breakfast and he looked at me in disbelief and said, "Mom, this is ice cream! I can have ice cream for breakfast? Wait! Forget I asked."
"I don't want you to change your mind!" And he immediately started shoveling it in.
After his plate was clean, he declared me the best mom ever (hey, I'll take it) and the best "baker" (it's never cook it's always baker -- apparently my kid thinks everything comes out of the oven?).
Basic Protein Ice Cream
1 cup Silk Soy Milk -- Original
2 scoops vanilla or chocolate protein powder
2 TBS sugar free flavored syrup
Any mix ins you might want
** for this recipe I used Vanilla Bean Torte protein powder and sugar free English Toffee Torani syrup
1.) In a blender, mix protein powder, syrup, and soy milk on high until mixture nearly doubles in size.
2.) Pour into an ice cream maker and mix (which makes it more of an ice cream consistency). It will come out of the ice cream maker like soft serve. Pour into a freezer safe container with a lid. Stir in any mix-ins (favorite protein bar pieces, fruits, nuts, anything -- sky's the limit) and put in the freezer for at least an hour. Serve.
2.) Pour straight into a freezer safe container and mix every hour until set (this is more like a sorbet consistency -- both are super yummy. Flavor is the same just the texture is a little different). When you reach a soft serve consistency add in any mix-ins and then freeze for at least another hour. Serve.
Nutritional Info per Serving (Makes 2 servings)
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