Volume Eaters Thread
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Oh and Cocoa Krispies, your brillant! Will have to try those too. Vanilla PB2 is also a worthy contender
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On it. Right now. Thank you for re-posting. I hate cheesecake, so missed it the first time. And it doubt it wil make too much
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For the protein ice cream...do you have to use a milk? I don't have any and usually make fluff with water0
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amusedmonkey wrote: »Does anyone else around here make protein fluff? I LOVE it. It's so freaking filling.
https://www.youtube.com/watch?v=oR3Z028prSU
All you need is protein powder, xanthan gum and your choice of low-fat chilled liquid (water, almond milk, diet soda, juice, blended frozen berries, etc.).
It's ridiculously filling for only the calories of your scoop of protein powder. It does make you feel quite bloated though!
I like making chocolate protein fluff with added cocoa powder and almond milk.
I tried it, thought it was horrible.. straight into the trash.
Next time you decide to try it add a sweetener and some other flavoring agent, I like mango extract or Pb2+caramel extract. On its own it's pretty bland and not sweet at all.
It was a whole bag of frozen strawberries, 60g of ON whey in vanilla, and 8oz almond milk. I didn't use any sweetener so that very well could be what went wrong but it was like eating whipped air.. the flavor/texture was so bad I just couldn't do it. And let me tell you after standing there for 10 minutes with the hand beaters on I wasn't too happy about that
Now the youtuber who showed me how to make protein ice cream in a blender... they are my hero! Same volume as the fluff, 160ish calories and it tastes amazing. Been eating that everyday for months now so my belly is quite happy and I haven't gotten sick of it yet haha!
Quest Salted Caramel PP and Quest cookies n cream PP are the best but I also like making it with ON mint chocolate chip caesin pp... I'm a bit obsessed
So the texture is really different from fluff even with the same volume?
That fluff recipe above with the diet soda is pretty crappy actually. I've come up with some recipes I do like.0 -
@nowine4me here is the vid that taught me. The xantham gum is optional, I don't use it because I get tremendous volume without it and I think it gives it more of an ice cream texture without it too.
https://www.youtube.com/watch?v=fqT4lOyxgR4
Eat it immediately, I do not freeze. If you think it makes way too much for you, just halve the recipe next time but yeah.. its a lot!
I don't remember her exact amounts but here's mine in the order I add to the blender:
65mils of sugar free pancake syrup (17 cals)
145 mils of unsweetened vanilla almond milk (18 cals)
tiny splash of imitation vanilla extract (2 cals?)
8 drops of liquid sucralose (0 cals)
entire tray of ice cubes
Blend all of that until the ice is crushed up, scrape down the sides of the blender with a spatula.
Add 28g of Quest salted caramel (100 cals)
Blend on high for 1 minute. Stop and stir a little, and scrape down the sides of the blender again. Blend for another 10-20 seconds. Once it rises and thickens really nicely its done.
Have a giant mixing bowl ready, like a really big one haha and an oven mitt to set the bowl on so your hand doesn't freeze while you eat it
I top with about 15 mils more syrup (3 cals) and 3 crushed up chocolate stauffer's animal crackers (24 cals)
165 cals and 23g protein.
Hmm...This is how I make my shakes, except with more almond milk. Mine are just thick shakes...I don't let it blend as long though and there's extra liquid. Gonna try it this way0 -
DancingMoosie wrote: »For the protein ice cream...do you have to use a milk? I don't have any and usually make fluff with water
I have no idea, never tried it without milk.0 -
@bbell1985 The texture of that fluff is completely different, its definitely nothing like ice cream. And yeah by using so much ice and less liquid you get ice cream instead of a shake.0
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@bbell1985 The texture of that fluff is completely different, its definitely nothing like ice cream. And yeah by using so much ice and less liquid you get ice cream instead of a shake.
That's why it's called fluff and not ice cream lol.
Okay cool. Definitely trying this. Volume wise I won't be convinced until I see it because my fluff could not fit into a blender. BUT if it's more dense and has a better texture, I can see it being way better.0 -
haha true!
Volume wise it fills my 1.5 quart mixing bowl almost to the very top, you will get more volume by adding the xanthan gum though 1 -
haha true!
Volume wise it fills my 1.5 quart mixing bowl almost to the very top, you will get more volume by adding the xanthan gum though
Muah! Thank you. Can't believe I didn't try this...though I kinda did the other day, but there was a lot of yogurt in it. That probably weighed it down.0 -
Aww you are so welcome! I just wish I discovered it sooner, its a game changer for me. And as much of a pain as it is to clean the blender.. worth it!1
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@nowine4me here is the vid that taught me. The xantham gum is optional, I don't use it because I get tremendous volume without it and I think it gives it more of an ice cream texture without it too.https://www.youtube.com/watch?v=fqT4lOyxgR4
Eat it immediately, I do not freeze. If you think it makes way too much for you, just halve the recipe next time but yeah.. its a lot!
I don't remember her exact amounts but here's mine in the order I add to the blender:
65mils of sugar free pancake syrup (17 cals)
145 mils of unsweetened vanilla almond milk (18 cals)
tiny splash of imitation vanilla extract (2 cals?)
8 drops of liquid sucralose (0 cals)
entire tray of ice cubes
Blend all of that until the ice is crushed up, scrape down the sides of the blender with a spatula.
Add 28g of Quest salted caramel (100 cals)
Blend on high for 1 minute. Stop and stir a little, and scrape down the sides of the blender again. Blend for another 10-20 seconds. Once it rises and thickens really nicely its done.
Have a giant mixing bowl ready, like a really big one haha and an oven mitt to set the bowl on so your hand doesn't freeze while you eat it
I top with about 15 mils more syrup (3 cals) and 3 crushed up chocolate stauffer's animal crackers (24 cals)
165 cals and 23g protein.
Thanks for posting the recipe!
I'll try once I get through my Edy's Slow Churned Pumpkin Pie & Yogurt Cappuccino Chip & Turkey Hill Party Cake.
I'm hoping it will make the Optimum Nutrition Birthday Cake flavor I bought taste more decent.0 -
ON Birthday cake would probably be pretty good! I would be tempted to top that bad boy with sprinkles
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I need to make a trip to GNC to get some sample packs of the Quest Cookies 'n' Cream to make it, because that sounds like it would be really good.2
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@nowine4me here is the vid that taught me. The xantham gum is optional, I don't use it because I get tremendous volume without it and I think it gives it more of an ice cream texture without it too.https://www.youtube.com/watch?v=fqT4lOyxgR4
Eat it immediately, I do not freeze. If you think it makes way too much for you, just halve the recipe next time but yeah.. its a lot!
I don't remember her exact amounts but here's mine in the order I add to the blender:
65mils of sugar free pancake syrup (17 cals)
145 mils of unsweetened vanilla almond milk (18 cals)
tiny splash of imitation vanilla extract (2 cals?)
8 drops of liquid sucralose (0 cals)
entire tray of ice cubes
Blend all of that until the ice is crushed up, scrape down the sides of the blender with a spatula.
Add 28g of Quest salted caramel (100 cals)
Blend on high for 1 minute. Stop and stir a little, and scrape down the sides of the blender again. Blend for another 10-20 seconds. Once it rises and thickens really nicely its done.
Have a giant mixing bowl ready, like a really big one haha and an oven mitt to set the bowl on so your hand doesn't freeze while you eat it
I top with about 15 mils more syrup (3 cals) and 3 crushed up chocolate stauffer's animal crackers (24 cals)
165 cals and 23g protein.
Completely forgot about this. Making this tonight. Vitamix will be busy I will use xanthum gum and freeze some. See how this turns out once frozen and softened a bit the next day.
Not sure freezing would work. I would expect it to turn into a brick. Not enough fat or sugar to maintain texture.0 -
amusedmonkey wrote: »Not sure freezing would work. I would expect it to turn into a brick. Not enough fat or sugar to maintain texture.
I think so as well but xanthum gum might help, plus allowing it to defrost after might work. Without experimenting we will never know
Let us know how it turns out!1 -
I think freezing that "ice cream" would be hard because there's not much/any fat. I'd say if you try, keep going to the freezer and giving it a little stir. Or at least check it after 45 min.1
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I would not have high expectations for freezing it. It's basically a protein shake made into ice cream. The syrup gives it a nice creamy consistency, but if frozen I don't know what would happen 1
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