Banana Protein Ice Cream with Peanut Butter Caramel Ribbon
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 137.6
- Total Fat: 1.6 g
- Cholesterol: 2.5 mg
- Sodium: 137.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.4 g
- Protein: 15.0 g
View full nutritional breakdown of Banana Protein Ice Cream with Peanut Butter Caramel Ribbon calories by ingredient
Introduction
This recipe is based on the recipes found on theworldaccordingtoeggface blog on ObesityHelp.com Shelly is much more creative than I am but this is my adaptation for my tastes.You can change the flavor by changing the kind of pudding you use. Also change the fruit and/or the type/flavor of protein powder used. This recipe is based on the recipes found on theworldaccordingtoeggface blog on ObesityHelp.com Shelly is much more creative than I am but this is my adaptation for my tastes.
You can change the flavor by changing the kind of pudding you use. Also change the fruit and/or the type/flavor of protein powder used.
Number of Servings: 10
Ingredients
-
Ice Cream Base
3 cups cold water
6 Tablespoons dry soy milk powder
5 scoops Isopure Natural Unflavored Protein Powder
1 Tablespoon vanilla extract
3 Tablespoons Jello Pudding Powder, dry
3 Tablespoons PB2
1/3 cup Splenda (or to taste)
Fruit
1 medium banana, diced
Peanut Butter Ribbon
3 Tablespoons PB2
3 Tablespoons Smuckers sugar free caramel
Directions
Make the Ice Cream Base
In a 2 quart measuring cup combine water, soy milk powder, Isopure powder, 3 Tablespoons PB2 and vanilla. Stir until smooth. Allow to set for a few minutes to allow everything to dissolve and then taste it to see if it needs more Splenda.
Pour into an ice cream freezer and follow directions for your machine. About 20 minutes into the process, add the diced banana.
Make the Peanut Butter Ribbon
In a small dish, combine 3 Tablespoons PB2 and 3 Tablespoons Smuckers Sugar free Ice Cream Topping. I use caramel but you could also use just straight fudge or mix the fudge with PB2. Set aside.
When the ice cream is the consistency of soft serve (about 25 minutes into the process) it is time to stop the machine and pour the soft ice cream into a container to freeze so that it will be scoopable.
Add the ribbon
Pour half of the mixture into a container and then top with about half of the peanut butter ribbon. Top with remaining ice cream and then remaining ribbon.
Freeze
Freeze until scoopable (about an hour.) This will become very hard if frozen more than an hour. When you want to make it scoopable again, put it in the fridge for a couple of hours prior to serving or set it on the counter for about 30 minutes before serving. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user FBSUMMERS.
In a 2 quart measuring cup combine water, soy milk powder, Isopure powder, 3 Tablespoons PB2 and vanilla. Stir until smooth. Allow to set for a few minutes to allow everything to dissolve and then taste it to see if it needs more Splenda.
Pour into an ice cream freezer and follow directions for your machine. About 20 minutes into the process, add the diced banana.
Make the Peanut Butter Ribbon
In a small dish, combine 3 Tablespoons PB2 and 3 Tablespoons Smuckers Sugar free Ice Cream Topping. I use caramel but you could also use just straight fudge or mix the fudge with PB2. Set aside.
When the ice cream is the consistency of soft serve (about 25 minutes into the process) it is time to stop the machine and pour the soft ice cream into a container to freeze so that it will be scoopable.
Add the ribbon
Pour half of the mixture into a container and then top with about half of the peanut butter ribbon. Top with remaining ice cream and then remaining ribbon.
Freeze
Freeze until scoopable (about an hour.) This will become very hard if frozen more than an hour. When you want to make it scoopable again, put it in the fridge for a couple of hours prior to serving or set it on the counter for about 30 minutes before serving. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user FBSUMMERS.