Low Carb Snacks: Peanut Butter Cookies | Chocolate Cheesecake | Protein Ice Cream | Chocolate-Coconut Muffins | Guilt-Free CustardGuilt-Free Protein Ice Cream
You can indulge in delicious, creamy ice cream, no matter how “clean” you’re eating! Here’s how:
Ingredients:
8 Egg Whites, whipped stiffly
4 scoops Protein Powder (Banana, Strawberry, Chocolate, or any flavor you like would work)
2 tbsp Sugar-Free Syrup (Maple, Strawberry, Blueberry, Chocolate, Vanilla, or any flavor would work)
Pinch of Cream of Tartare
Directions
Whip the egg whites with a mixer until stiff. Continue whipping as you begin to add the protein powder to the egg whites, one scoop at a time. Once the protein’s added, add the sugar free maple syrup.
Continue mixing until all is well combined (the mixture texture should be like thick cream). Pour into four ramekins and freeze.
Optional: For extra creaminess, add cream, cottage cheese, or cream cheese. Throw in a few berries if using strawberry or vanilla protein powder and not overly concerned with a couple extra carbs.
And there you have it, your ice cream cravings satisfied, all thanks to Broady’s imagination!
Let us know how you like this recipe in the comments section below!
Comments
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hey, i am the originator of this ice cream. broadys made an awesome mouse recipe that i changed and adapted to make this ice cream.
YUMYUMYUM
Ezaler- I am going to have to disagree with you there;
Here is the original recipe I put on another website on 6 Jul
4-6 egg whites
smidge of cream of tartare
1 scoop chocolate protein powder
sweetner (I added 2 pkts of splenda to the protein powder coz I am a sweet tooth)
whip egg whites with the cream of tartare until very stiff
gently fold in protein powder gradually
pour mixture into glass jar
cover with cling wrap and chill in fridge for a few hours..
I got to thinking also you could add sugar free syrups to change the flavor eg pnb or caramel capella drops would go nice with chocolate
you could also change the flavor of protein powder if you prefer strawberry or banana
if you are on AD you could also fold in some whipped cream to make them more decadent
if you wanted some carbs in their you could top with fresh strawberries
On the day I released the recipe you visited my journal and made this post “the mouse sounds good. believe it or not, i have never beaten egg whites in that way before. do you use and electric mixer or can u use a wisk?”
which I responded with “I use a mixer and usually add the cream of tartare to make the whites extra stiff ”
then on the 8 Jul you added this comment to the mousse thread
“i made this tonight and froze it, and it was like ice cream ! yum !! ”
So the only difference between the mouse and the ice cream recipe is that one is chilled in the fridge and one is chilled in the freezer it is still the exact same recipe.
THANK YOU BROADY! Man, Ezaler, what is with you and not sharing recipes rightly? I am so put off by your comments to people sometimes, that I have chosen not to buy your cookbook.
sorry for the misunderstanding broady. when i asked u that, i then changed the recipe a bit to make my own ice cream recipe. i am not trying to steal your recipe if you feel you were the originator of the ice cream recipe. i sincerely apologize, as i hate when people try to take my recipes. hope we are all cleared up
No problems and I am glad you varied the recipe to make it your own thats what makes cooking so creative.
I did however feel as though you were questioning my integrity and I responded only to make it clear that I would NEVER ever put my name to something that I blatantly ripped off someone else- I am just not that type of person.
I actually pride myself on creating original recipes because I want to be able to show that eating healthy isnt just about a chicken breast and a side of broccoli but with a little imagination and experimentation we can create great tasting health conscious meals
I wish you nothing but success in promoting your cookbook
Broady~
I am so appreciative of you sharing your wonderful recipes! I tried the coconut-chocolate muffin and thought I’d died and gone to heaven. Cant wait to try this ice-cream
With recipes like this who needs the real thing?!?
Thank-you!
Yuuuuuuuuuuuuummmmmmmmmmmmmmm! Thanks!!! Bet the kids will like this one too!
When do you add the cream of tartare?
You add the cream of tartare when whipping the egg whites, they make them go extra stiff, give body to the recipe
Last night I made banana and maple using banana protein powder and sugar free maple syrup. I was having crazy sugar craving so I also added 1 teaspoon of low carb strawberry jam and a Tablespoon of cream- naughty I know but nice
I’m a bit wary of adding protein powder to some of the recipes, as I’ve found huge clumping issues. How do you get the stuff to not clump? I might have to try this one… Do the container egg whites work as well?
Dont know about the container egg whites. I always use fresh eggs at room temperature, the white separates easier from the yolk if they are not straight from the fridge. I havent found any of my pp clumps. I leave the blender going with the stiff egg whites and slowly add the pp until its all mixed in. The texture of the mixture after everything is mixed should be like thick cream.
k, I’ll have to give this one a try this weekend. I’ll let you know how the container egg whites go…
If I only want to make ONE serving I assume that I just cut this into 4th’s and use 2 ew’s, 1 scoop protein, smidge tartar and stevia? jsut want to make sure I’m using enough ew’s….
I want it to be more like mousse…
Sorry Gwen I missed this earlier,
1 Serving is 2 ew, sp pp or however much protein you want (would still work with 1/2 scp) and then your flavorings. I just tried this recipe with gelatine to make it more fudgey, moussey (see page 21 of my journal). It worked really well.