Ingredients:
• 12 oz milk (1%)
• 2 scoops Metabolic Drive, vanilla
• 2 tablespoons banana pudding mix, sugar-free
• 1/2 banana, chopped
Directions:
Whisk together the milk, protein powder, and pudding mix. Freeze.
Spin on the Lite setting.
Add the banana and hit mix-in.
Top with Cocowhip. (Yeah, I forgot to do it for the final pics.)
So I’ve played with the various recipes listed. Pistachio and coffee are pretty good, but my personal favorite is lemon. I’ve found that by cutting the liquid (I use unsweetened almond milk) to one cup, and adding a 1/4 tsp of xantham gum, the consistency comes out to almost exactly like regular ice cream.
I loved Reese’s Peanut Butter Cups as a kid. Here’s an ice cream version with all the flavor, none of the added sugar, and a heapin’ helping of protein. Two way to make it:
Ingredients:
• 12 oz milk (1%)
• 2 scoops Metabolic Drive Protein Powder (60g). Vanilla and chocolate both work with this recipe. See note below.
• 2 tablespoons PB2
• 2 tablespoons roasted peanuts, chopped (mix-in)
• 2 tablespoons dark chocolate, chopped (mix-in)
Directions:
Whisk together the milk, protein powder, and PB2. Freeze.
Spin on the Lite setting. If it looks powdery or you prefer a softer texture, add a bloop of extra milk and re-spin.
Dig a hole in the top if needed and add the chocolate bits and peanuts. Hit re-mix.
Note: You’ll get that peanut butter cup flavor either way, but use chocolate protein powder for more of a chocolatey flavor, or use vanilla protein to allow more of the peanut butter flavor to come through. The pics show both options.
Ingredients:
• 11 oz milk (1%)
• 2 scoops Metabolic Drive (60g), vanilla
• 1/4 cup fresh raspberries
• 1-2 tablespoons sugar-free raspberry preserves
• Magic Shell Topping: 2 tablespoons chopped dark chocolate bits. 1 tablespoon coconut oil or MCT oil
Directions:
Whisk together the milk and protein powder. Freeze.
Spin on the Lite setting.
Add the raspberry preserves and fresh raspberries. Hit mix-in button.
In a microwave-safe bowl, add the chopped chocolate and coconut oil. Microwave for about 30 seconds, stir, and nuke it again until smooth.
Pour cooled chocolate over ice cream.
Notes:
• The general rule with the “Magic Shell” topping is to use two parts chocolate and one part coconut oil (2:1 ratio). But play with 3:1 for a darker, firmer shell. Try 1:1 for a thinner, faster setting shell.
• I used two tablespoons of preserves and it was a bit soft, which I liked. Use one tablespoon if you like it a bit firmer.
Avocados were once known as “alligator pears,” and botanically speaking, they really are fruits – berries with a single giant seed. They’re also really good in ice cream. Let’s make it:
Ingredients:
• 10 oz milk (1%)
• 2 scoops Metabolic Drive Protein Powder (60g), vanilla
• 1/2 an avocado
• 1 teaspoon lime juice
• 1/4 cup pistachios (mix-in)
Directions:
Add the milk, protein powder, lime juice, and avocado to your blender and give it a whirl until smooth. Pour into pint and freeze.
Spin it on the Lite setting.
Add the pistachios and hit the mix-in button.
Note: Pumpkin seeds and macadamia nuts work well as the mix-in, too. And next time I’ll bump up the lime juice to two teaspoons to see what that’s like.
My go to recipe is actually 1 scoop chocolate protein and one scoop PB2. Really a good peanut butter flavor. I’ve thrown some mix ins in before but just the ice cream works pretty nicely
oh lawd, this is going to be dangerous.
Yeah, it’s easy to keep these recipes simple: two scoops of protein in milk of choice. Boom. Done. That’s mostly what I make, vanilla and chocolate. The rest is just having fun with mix-ins and getting creative.
And here’s one I made using leftover ingredients, “kitchen sink or trashcan” style:
It’s not so much a “recipe” to follow. It’s more of a way to show how you can make just about anything into ice cream.
I had about 6 ounces of milk leftover, a few ounces of almond milk, and some lite coconut milk (canned). I added it all to the pint with two scoops of Metabolic Drive vanilla. I also had a couple of tablespoons of sugar-free raspberry preserves, so into the pint they went.
Froze it and spun it on the Lite setting. I had a palmful of coconut flakes leftover from another recipe and an almost empty bag of walnuts. Tossed those in and hit mix-in.
The fridge and cabinets were much cleaner after.
Oh yeah I mostly just wanted to share that you can do a whole scoop of PB2. Im not real sure how close two TBSP comes to that but for ease of use I just throw a protein scoop in there and scoop away
Oh wow! That’s a lot! And I’m here for it. Love that stuff.
Hey if it stops me from eating 800 calories worth of peanut butter, its worth it haha
My exact philosophy. I’ve easily killed half a (large) jar of extra-crunchy PB back in the day. But I ate it with celery so that made it okay. 
The ancient Romans believed strawberries cured depression. I’m not sure about that, but strawberry frozen yogurt certainly makes me happy.
Ingredients:
• 1 cup Greek yogurt: plain, unsweetened, 2%
• 1/2 cup milk (I used Milk 50)
• 2 scoops vanilla Metabolic Drive
• 1/4 cup fresh strawberries, chopped
• Mix-in: 1/4 cup fresh strawberries, chopped
Directions:
Blend the yogurt, milk, MD Protein, and 1/4 cup strawberries. Pour into pint and freeze.
Spin on the Lite setting.
Dig a hole in the top and add the rest of the strawberries. Hit the mix-in button.
Just for the record, you can mix-in at least 10 grams of creatine per pint and not notice any graininess. So, freeze the base, then add creatine as a mix-in. Creatine might not degrade in the freezer (it typically takes a day in higher temps to degrade), but just use the mix-in button to add it after freezing, just in case.
Here’s Dani’s cinnamon/walnut/creatine concoction from earlier this week:
Basic vanilla froyo. Just leave out the strawberries in the recipe a couple of posts above, then get creative with the mix-ins.
After figuring out the perfect ratio of yogurt to milk for frozen yogurt, I’ve been on a froyo kick. Most frozen yogurt is “cut” with other dairy, and this ratio works best for me.
Ingredients:
• 1 cup Greek yogurt: plain, unsweetened, 2%
• 1/2 cup milk (I used Milk 50, but you do you)
• 2 scoops Metabolic Drive vanilla (60g).
• 1/4 cup blueberries (I used frozen, wild berries because of THIS)
• Mix-in: 1/4 cup blueberries
Directions:
Blend the yogurt, milk, protein powder, and 1/4 cup blueberries. Pour into your pint and freeze.
Spin on the Lite setting.
Dig a hole in the top and add the rest of the blueberries. Hit the mix-in button.
I appreciate that you keep sharing all of your creativity with these recipes. Haven’t tried the yogurt yet, but with these berries recipes I am going to have to!
Something to keep in mind: Greek yogurt is more sour than regular. I like that myself, but I’ve seen some folks complain because it doesn’t taste exactly like the froyo you get from those “make your own” kinda places. Use regular yogurt to tamp down the yogurt-y sourness.
And fat free or low-fat Greek is even more sour. Full-fat yogurt tastes less sour because fat coats the tongue and blunts acid perception. Low-fat or fat-free yogurt tastes sharper and tangier, because there’s less fat buffering the acidity. 2% is a nice compromise for flavor and calories.
