JavaCupcake Note: This is a guest blog post from Shelly at The World According to Eggface.
Shelly is a Weight Loss Surgery guru and is full of great recipes, cooking ideas and tips to be successful post WLS!
Shelly’s Mint Chocolate Chip Protein Ice Cream Cakelettes
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Sugar Free Torani Peppermint Syrup
1/8 teaspoon Green Food Coloring
2 – 3 Sugar Free Andes or Peppermint Patties, chopped (30 cals a piece) or SF Chocolate, chunked.
Mix together milk, protein, syrup (or you could use 1/8 tsp Peppermint Extract but be careful a little goes a long way) and food coloring. I used this gadget to mix it up. It makes it airy and lump free. If you don’t have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine’s instructions for freezing. 5 minutes before done add the chopped chocolate. You can eat it right away it is soft serve-ish (use it at this stage for Protein Ice Cream Cakelette making) if you want scoops put it in the freezer to set for an hour. After that hour it will be hard (like rock hard – this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops.
To assemble the ice cream cakelettes:
Crush 2-3 Sugar Free Cookies (for each cakelette) with a teaspoon of SF Peppermint Torani Syrup. Press into silicone muffin pan.
Spoon protein ice cream onto cookie base.
Cover with plastic wrap and freeze for a few hours.
Pop ice cream cakelettes out and serve. I topped mine with a squirt of SF Land o Lakes whipped cream.
Here are some other Eggface Protein Ice Cream flavors.