Just got one of those Cusinart Ice Cream makers for $17 on ebay :cool:

Before I make an experimental mess out of my kitchen, I was wondering if anybody would be able to save me the time and offer any good ice cream recipes involving protein powder and/or healthy/low-GI/low-fat ingredients like cottage cheese or fruit...etc.

Barring that, I guess I'll just keep everyone posted and let you know if I come up with anything good.

-Dods.

Funny, I was JUST going to start a thread about the same thing. I wish I had some ideas to help you out - I'll be waiting with you!

Sweet...so far, this is all I've found:

http://www.fitnessandfreebies.com/lc/recipe40.html

Sounds decent, more so if you ditch the popsicle part to it...

Keep me posted, or somebody find something, I'm going to work at 5pm and ice cream is going to be waiting for me when I get home, whether it tastes good or not.

Eggnog? :confused: Not quite my thing, but nothing some vanilla or mint extract can't take care of. I've been searching, but I haven't found any recipes - well, any GOOD quality recipes. Thanks for sharing though!

Here's the ice cream page on allrecipes.com:

http://allrecipes.com/directory/1374.asp

Very few of these are healthy in their current form, but most of them can be adapted. I'm willing to bet that substituting chocolate protein powder for cocoa is one thing we can get away with doing. The rest of the flavoring seems to revolve around different types of fruit, which is fine, and sugar, which can be substituted as well.

There's a link on there which takes you to a kind of Ice-cream making basics page, which I think is pretty helpful. I'm going to try to make some decent P+F ice cream tonight with peanut butter, choc. protein powder, a couple tbsp. of heavy whipping cream and some egg whites. I'll let you know how it turns out.

Well, last night's "ice cream" was a disaster. I wouldn't call it ice cream...more like peanut butter choc. chip custard :(

In retrospect, there are about five things I did wrong that could have been responsible for this travesty. So there's some experimentation to be done. The thing that really sucks with ice cream machines is that you pretty much get one shot a day at making ice cream. So it might take a while to figure out how to do this right.

Until then, I'm not even going to try to post a recipe. I wouldn't be able to sleep at night, knowing that all the scores of people following this thread were making defective ice cream in my name!!!!

Did you use ice cubes? That could be the reason it turned out so un-frozen-like. I don't have an ice cream maker but I've heard of people in the past who just use a blender then freeze the stuff for a few hours, or put it in the freezer and stir/mix it every hour or so.

Any help?

Here's a tip: Add GREEN TEA! Green tea ice cream is great!! Also I bet you could get great flavour from fresh mint leaves!

I know "buttermilk" sounds exceptionally bad but its actually a COMPLETE misconception...1 cup lowfat buttermilk: 98kcals, 2g fat (1 sat), 12 carbs, EIGHT!! grams of protien. Thats better than milk BY FAR! and I bet it'd work better in your ice cream because its thicker.

Ever thought of just making PWO ice cream with dextrose and protien powder?

Here's a tip: Add GREEN TEA! Green tea ice cream is great!! Also I bet you could get great flavour from fresh mint leaves!

I know "buttermilk" sounds exceptionally bad but its actually a COMPLETE misconception...1 cup lowfat buttermilk: 98kcals, 2g fat (1 sat), 12 carbs, EIGHT!! grams of protien. Thats better than milk BY FAR! and I bet it'd work better in your ice cream because its thicker.

Ever thought of just making PWO ice cream with dextrose and protien powder?


That's insane...I had no idea. I'm going to give this buttermilk thing a shot. Round two of experimenting with soymilk/heavy whipping cream ratios just ended in failure as we speak.

About the PWO ice cream, that's basically what I'm trying to do, except without dextrose. Just protein powder, some extracts, and I'm trying to get a handle on how to emulsify, using some variation of a cream/milk/egg white ratiol It always goes in way too thick. But the buttermilk, I think that's going to work.

:eek:

I don't know what kind of milk you drink, Lemon! The skim milk I drink is almost identical to the buttermilk's stats. For 250ml serving: 93 cals, 0.3g fat, 13g carbs, 8g protein.

I'll be checking my local grocery stories for some good buttermilk with such good stats though! Maybe I can get some ice cream out of that - Dodus, good luck, keep trying!

The sugar content in frozen concoctions is really key in getting the correct smooth texture. As is, of course, the fat.

I don't have an ice cream maker, so I've had fun experimenting with buying dozen of different low fat or low sugar ice creams, sorbets, etc, at the grocery store. My current favorite is black forest frozen yogurt, which is similar in nutrition to regular fruit yogurt.

:eek:

I don't know what kind of milk you drink, Lemon! The skim milk I drink is almost identical to the buttermilk's stats. For 250ml serving: 93 cals, 0.3g fat, 13g carbs, 8g protein.

I'll be checking my local grocery stories for some good buttermilk with such good stats though! Maybe I can get some ice cream out of that - Dodus, good luck, keep trying!

Actually I rarely drink any dairy drinks...I guess it is similar to that of milk, I think the last time I bought milk it wasn't as high in protien and was slightly higher in fat...mabye it was 1%?

Sugar is a main ingredient of most sorbets and ice-creams..... so, if you aren't opposed to Splenda, you may want to throw some in to your recipe.

a neat trick with regular yogurt as it approches expiry is to throw it in the freezer....it'll keep for months frozen....then defrost lightly in the nuker....if you do it right, it's like frozen ice-cream.


Most of these new icecream makers do not require ice-cubes like the old manual cranks where you add: cream, sugar, flavor, cubes and salt.

Sugar is a main ingredient of most sorbets and ice-creams..... so, if you aren't opposed to Splenda, you may want to throw some in to your recipe.

a neat trick with regular yogurt as it approches expiry is to throw it in the freezer....it'll keep for months frozen....then defrost lightly in the nuker....if you do it right, it's like frozen ice-cream.


Most of these new icecream makers do not require ice-cubes like the old manual cranks where you add: cream, sugar, flavor, cubes and salt.

Ah Gordo. I knew we could depend on you! :lol: :claphigh: :claplow:

Found this at BB.com:

High Protein Chocolate Ice Cream!
Recipe makes 2 gal. = 32 ½ cup servings


Ingredients:...................................pro .....carb.....fat

½ gal. Non-fat milk .........................72(g)...96........0
10 heaping tsp. Non-dairy creamer.....0........20........5
15 scoops whey protein powder.......330.......60.......22
4 eggs.........................................40... ......0........20
4 tbsb. Hershey’s syrup....................0........80........0
Totals:........................................442 ......256......47

Total per ½ cup serving..................13.8......8.......1.5


Heat ½ cup non-fat milk in microwave a minute or so. Blend in the non-dairy creamer. In a mixer blend a couple cups non-fat milk at a time with 5 scoops of whey protein powder until well mixed. Pour mixture into ice cream mixer barrel. Repeat until finished. With the last batch also mix in the non-dairy creamer/non-fat milk mixture and eggs. Then you’re ready to freeze using your ice cream maker!!

http://forum.bodybuilding.com/showpost.php?p=6335857&postcount=564

Ah Gordo. I knew we could depend on you!

I try :D

Found this at BB.com:


http://forum.bodybuilding.com/showpost.php?p=6335857&postcount=564

Cool, thanks! Hehe Dodus, try it out, looks like it just may do the trick! (I'd do it myself, but like I said, no ice cream maker).

It completely slipped my mind that splenda or artifical sweeteners would be needed to make ice cream (where was my brain??)

I'm thinking I can just make a regular chocolate protein shake, add the sweeteners and freeze it in the morning, then nuke it at night and it could end-up being either a soft chocolate ice cream or a chocolate milkshake. I guess nuking should be kept to a minimal, and after that it should be stirred thoroughly with a spoon for a minute or two.

Cool, thanks! Hehe Dodus, try it out, looks like it just may do the trick! (I'd do it myself, but like I said, no ice cream maker).

It completely slipped my mind that splenda or artifical sweeteners would be needed to make ice cream (where was my brain??)

I'm thinking I can just make a regular chocolate protein shake, add the sweeteners and freeze it in the morning, then nuke it at night and it could end-up being either a soft chocolate ice cream or a chocolate milkshake. I guess nuking should be kept to a minimal, and after that it should be stirred thoroughly with a spoon for a minute or two.

From what I've been reading, a lot of people take their protein shakes that way and it only takes about an hour of periodically (every 10-15min) taking the stuff out of the freezer and stirring. If texture is something you're concerned about, you might want to try to find a way to add some kind of fat or fat-approximating ingredients like egg whites, soy milk, or FF half and half or something like that. Or you could always use BUTTERMILK! the rising star here on the JSF forums. Otherwise it's not going to be smooth...you'll end up getting chocolate ice-crystal/slushie dessert :p


Tonight is Dodus vs. The Ice Cream Maker, Round III

I think I'm getting real close to the right consistency for the base.
This is what I've got going in to the machine tonight:

Mint Chocolate Chip Ice Cream
1 cup FF soy milk
2 egg whites
2 T heavy whipping cream
1 scoop vanilla protein powder
dash peppermint extract
shitload of green food coloring
1/2 tablespoon of chopped 70% bittersweet chocolate

400KCals, 19g fat (10g sat.), 19g carbs (3 fiber, 5 sugar), and 36g protein. And that's if you eat the whole batch yourself. Not too shabby.

I'll let you guys know what happens. If this does work, you can make it without an ice-cream maker Sweet16's way. If this doesn't work, I'm going to really start justifying adding more saturated fat to my diet and just use straight up egg yolks.

Tonight is Dodus vs. The Ice Cream Maker, Round III

I think I'm getting real close to the right consistency for the base.
This is what I've got going in to the machine tonight:

Mint Chocolate Chip Ice Cream
1 cup FF soy milk
2 egg whites
2 T heavy whipping cream
1 scoop vanilla protein powder
dash peppermint extract
shitload of green food coloring
1/2 tablespoon of chopped 70% bittersweet chocolate

400KCals, 19g fat (10g sat.), 19g carbs (3 fiber, 5 sugar), and 36g protein. And that's if you eat the whole batch yourself. Not too shabby.

I'll let you guys know what happens. If this does work, you can make it without an ice-cream maker Sweet16's way. If this doesn't work, I'm going to really start justifying adding more saturated fat to my diet and just use straight up egg yolks.

Good luck! I'm tellin' you, if you wanna make it green just add green tea!!!

I try :D

You're the best!!!!! :tu:

Tonight is Dodus vs. The Ice Cream Maker, Round III

I think I'm getting real close to the right consistency for the base.
This is what I've got going in to the machine tonight:

Mint Chocolate Chip Ice Cream
1 cup FF soy milk
2 egg whites
2 T heavy whipping cream
1 scoop vanilla protein powder
dash peppermint extract
shitload of green food coloring
1/2 tablespoon of chopped 70% bittersweet chocolate

400KCals, 19g fat (10g sat.), 19g carbs (3 fiber, 5 sugar), and 36g protein. And that's if you eat the whole batch yourself. Not too shabby.

I'll let you guys know what happens. If this does work, you can make it without an ice-cream maker Sweet16's way. If this doesn't work, I'm going to really start justifying adding more saturated fat to my diet and just use straight up egg yolks.

Any luck? What was the outcome? I hope Dodus won against the ice cream maker's labouring process! ;)

Well, it kind of worked.

In fact, all these recipes should have worked. Apparently, the Cusinart Ice-Cream Maker model I scored on eBay is universally reknowned for being really good at making cold ice cream soup. So the fact that none of the things I was trying to freeze in the damn thing froze was less about the ingredient breakdowns and more about this machine being a total piece of $hit.

Nevertheless, this quest was at its heart about finding a good recipe for healthy ice cream and in that I have succeeded. Wait, I'm about to get off of work. I'll be back.

The recipe:

1 cup of soy-milk (or any other low-carb, fat-containing milk)
-skim milk won't work. You need emulsifiers.
2-3 egg yolks
1 serving protein powder of your choice
dash vanilla extract
pinch salt

Feel free to use any other low/no-cal flavorings to supplement the protein powder flavor--i.e., extracts, instant coffee, vanilla beans, anything to add flavor that you can throw in the milk and take out or just stir in. You can also add stuff like natural nut butter if you've got room in your intake.

Bring the milk and salt to a near boil in a saucepan and take it off the heat. Whisk the eggs, vanilla, and protein powder together in a bowl until it's the consistency of batter, then trade in just enough of the hot milk to make it pourable. Transfer the milky yolk-mix to the saucepan containing the rest of the milk slowly, whisking quickly to avoid cooking the eggs.

Once everything is mixed together, return the saucepan to low heat and stir constantly until it thickens up like a custard (well, it IS a custard) and coats the back of a wooden spoon. Refrigerate it until it's chilled and you're ready to freeze it in your ice cream maker. Which hopefully works.

If you don't have an ice cream maker, you can just use a freezer...just make sure you're taking that thing out every 5-10 minutes and stirring it up. The results really shouldn't be too bad this way.

One more thing, if you want to have chunks and fun treats mixed into the cream, that's something you do right at the end of the freezing process. I can't think of too many clean options for this, except maybe nuts. IMO, a small amount of dark chocolate is nothing to worry about either, so you can have your chips if you're so inclined.

What you're going to end up with, technically, isn't ice cream. It's gelato. Ice cream has a lot more air in it due to egg whites and whipping cream, the volumizing properties of which I'm sure we're all familiar with. Gelato is more dense, and richer, because it's just milk and yolks. Both can be relatively healthy as long as you're avoiding the sugar, but I'll take the saturated fat from eggs over cream any day.

Oooh, that recipe looks good! I think I'll use the now infamous buttermilk instead of the soy milk though, unless I just use my homemade soy milk (skim milk and soy powder). My throat hurts so I think I'll leave the ice cream/gelato/mush/whatever it is for later on. I will try it though! Thanks a bunch! :D

weird. tag

Found this:

Raspberry Frozen Yogurt, Sugar-Free

Ingredients :

1/4 cup water
1 tsp unflavored gelatin
1 cup frozen unsweetened raspberries or fresh
12 pkt Splenda sweetener or other brand (1 gram)
1 cup plain low-fat yogurt stirred
1 x egg white
1/3 cup cold water
1/3 cup nonfat dry milk

Method :
In a small saucepan or Microwave cup, combine 1/4 cup water with gelatin; let stand 1 minute. Cook and stir over Low heat until gelatin dissolves; set aside. In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds. Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt. In a small bowl, combine egg white with 1/3 cup water and dry milk; beat until stiff but not dry. Fold into raspberry mixture. Freeze in ice cream maker according to directions.
(In my ice cream mixer, pour into frozen bowl, mix for 20-25 minutes, leave in bowl longer to freeze more or put in freeze container and freeze until needed.)
Makes 1 quart.

Vanilla Ice Cream (No Fat, No Salt, No Sugar)

1 tsp unflavored gelatin
2 1/4 cup cold skim milk
1 cup nonfat dry milk
4 oz egg beaters 99% egg substitute
5 tsp NutraSweet or Equal
1/8 tsp lemon or almond extract
2 tsp vanilla extract

Method :
Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing.
Makes about 1 quart.

Mmm the raspberry one sounds really good. I must say, it's getting a little chilly up here for ice cream. I guess it may have to wait until...May 2006. :d_eek: