Protein Ice Cream/Pudding

[Yanick]

I'm not sure if anyone's done this before but I just wound up making this when the pudding didn't become thick with just water.

1 box SF Pudding (4 servings)
4 Scoops Protein Powder
4 TBSN Natural Peanut Butter
2 C Water

Blend, refrigerate.

I worked out the macro's based on the protein/PB I use, they'll probably vary a little here and there depending on what you use.

Total Yield = 650g = 4 servings of 163g each
212kcal
7.5g F
9.5g C
26.5g P

Notes; I'm going to see what happens when it chills in the fridge, I might try freezing to get it more ice cream-y. I used cheesecake flavored SF pudding and chocolate protein. Flavors can obviously be played around with. Using milk or more PB, or even more whey will probably get it thicker (or maybe less water). I was aiming for the least kcal's as I'm trying to drop weight so I want as little havoc in my daily diet as possible because I hate having to change a bunch of stuff around to fulfill a snacking urge.

I'll see how this comes out, will definitely be playing around with this recipe as diet changes and opportunities arise. I'll update with any new developments.

 

[juggernaut]

I do cottage cheese, dry chocolate protein and walden farms chocolate sauce with peanut butter and 2 tbsp of water.

 

[Yanick]

Will give it a try next time, the cottage cheese would probably thicken it up nicely.

Mine didn't come out very ice creamy, I threw it in the freezer for a couple of hours then took it out, mixed it up some more with a spoon and put it back in the fridge. It tastes good but the consistency/texture is not what I was looking for.

Will definitely play around with it and see what happens. If anyone has more suggestions I'm all ears.

 

[juggernaut]

I usually use a 1/2 cup or more of cottage cheese when doing this. The trick is to make it as dry as possible, but with some water to mix it so the powder doesnt get stuck on the bottom.