Creamy Dreamy Ice Cream!

[BootyBootyBooty]

This is seriously SO GOOD. I could never get the eggwhite recipe to be quite right, so here is my solution. I have only made it once, and I didn't measure, but I will next time I make it (probably tonight )...so these measurements are guestimates!

1 tub Nancy's organic lowfat cottage cheese (I will use a different brand next time, this one is kinda *tart*, like yogurt or something)
4 scoops protein, I did 3 choc whey and 1 choc casein
1 cup water
1 cup ice
sweetener to taste
one teaspoon decaf nescafe
1 heaping tbsp cocoa powder
pinch salt
(i am out of vanilla but i would have added it!)

Blend up in a blender until smooth.
Place in ice cream maker until soft serve texture (if you don't have and ice cream maker, whip it up a LOT in the blender, then just place it straight into the freezer)...
Eat, or freeze!
If you put this in the freezer and don't eat it straight away, soften it on the counter for five minutes, or nuke it for 20-30 seconds to soften it up a bit before indulging!

SO CREAMY AND GOOD!

[CaitStrong]

Sounds de-lish! I too have trouble with the egg white, think my problem is lack of patience, lol.

[BootyBootyBooty]

Mine is always this weird grainy texture...and it isn't very stable. I can never manage to get sugar free meringues right. Maybe something to do with SLC's altitude???

[CaitStrong]

Could be... I have heard that it is best to get egg whites to room temp before working with them in certain recipes for other things, which I haven't tried since I am a procrastinator and randomly decide to try new recipes on a whim. I also wonder if it matters whether or not they are fresh cracked egg whites or from the carton...

[BootyBootyBooty]

yeah the carton stuff definitely won't whip up because it's pasteurized!

[CaitStrong]

[COLOR="Magenta"][SIZE="4"]Well that explains a lot!!![/SIZE][/COLOR]



lol, I'm a dork sometimes.... One time I tried to make bread, I was kneading it FOREVER, let it sit for hours, it never rose! Finally gave up and tried to bake it anyways. It was actually kinda good, just really [SIZE="3"]DENSE![/SIZE]
But not as dense as me! Turns out that the yeast was expired.

[BootyBootyBooty]

hehehehehe

[BootyBootyBooty]

This recipe is super! I made it again and added a couple Tbsp natty PB. SO FREAKIN GOOD! For me, it's best to separate it into portions before I stick it in the freezer...or I will eat all of it!