Inspired by the gourmet book by Berardi, I have to make my own shot at my protein desert. Ok I know it’s not good… but exactly how bad is the fats in vanille cream? Like unforgivable bad? Hope not, would be awesome get ice cream back on the menu :).
I’ve made the ice cream by:
4 whole eggs (2* DHA eggs)
5 scoops of strawberry whey protein powder
10g fructose
6 chopped strawberries
200-250ml vanille cream (22%)
Taste is not bad at all.
Macro nutrient (aproximatly):
Carbs: 20-30g
Protein: 90-100g
Fats: 60-70g
Cut in two meals, it should just fit the critieria for a fat meal (almost 50g protein, 10g carbs). Suggestions? Will experiment adding some olive oil, remove added fructose, reduce amount of yolks, and amount of vanille cream. Now what kind of salad fits best with strawberry ice cream?
Looks Like a decent p+f meal…
Did you use an ice cream maker or just a blender or somethin?
The recipe I love came from TC. Two tablspoons of Natural PB, two scoops of Chocolate Low-Carb Grow!, a little water or skim milk for moisture. Blend until smooth, then freeze it for about -20 minutes. Damn that’s good.
[quote]Robert Monti wrote:
The recipe I love came from TC. Two tablspoons of Natural PB, two scoops of Chocolate Low-Carb Grow!, a little water or skim milk for moisture. Blend until smooth, then freeze it for about -20 minutes. Damn that’s good.[/quote]
Try 1 scoop of Chocolate Low-Carb Grow! and 1 scoop of Vanilla Low-Carb Grow!. Instead of 2 chocolate.
I even throw in some flax meal.
chrismcl:
Nah, just a blender. :\
Monti:
Wow. So you can make it freeze with only milk and protein too. Thanks for the tip man.
Interesting recipe, I will have to give it a whirl and let you know what I think!
As for the natural pb and Low-Carb Grow!, it is the best. Perfect combination of sweet and healthy!
[quote]Imbrondir wrote:
Wow. So you can make it freeze with only milk and protein too. Thanks for the tip man.[/quote]
Note the key is “~20 min”. Without sugar, you cannot freeze it for long periods, well you can if you want ice. The sugar is what keeps the ice cream soft.
Though you can use Splenda plus gelatin & a little cornstarch I’ve heard. Splenda has a recipe on their website.
http://www.splenda.com/recipe_detail.jhtml?id=splenda/recipes/de_strawberryicecream.inc
If you want a quick ice cream fix. I have used yogurt and Low-Carb Grow!. Mix it up and freeze for about 5 minutes, stir and freeze for another 5 minutes. MMMMMMMM tasty