Volume Eaters Thread
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@ElvenToad tried the snickerdoodle and the flavor was awesome, but the texture didn't work. It was super icey and crunchy rather than smooth. I'll try again tomorrow maybe adding a little more almond milk. As a topper I took a tbs of the Ezekiel cereal I love so much (the texture part) and added a little cinnamon and a half packet of Truvia to amp up the snickerdoodle-ness of the whole thing.
Sounds good! You said your PEScience samples are a whey/casein blend right? Because when I make ice cream with my casein pp I have that exact same problem.
What fixes it for me is adding the syrup, almond milk, extract, sweetener, pp, then ice and blending it all at once instead of adding the pp last after the ice is crushed up. Also adding 20-30 extra mils of almond milk and blending a bit longer. (food processor I imagine works pretty much the same way as a blender?)
For some reason casein pp is harder to make ice cream with than whey but a little trial and error and I got it right. I've done... quite a bit of experimenting
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Wait so whey is better for ice cream and casein for fluff? Why wouldn't casein be better for ice cream too? Gah. I'm confused. I'm a PEScience snickerdoodle girl for basic *kitten*, but honestly BSN peanut butter cookie is the best protein powder I've ever had and I'm concerned about it not making great ice cream. I have to lookup what blend it is.
Also, drunk again so if that made sense, great. If not. Carry on.4 -
I finally got all the parts for the fluff, pretty excited to try tomorrow! I got the xanthan gum at Whole Foods and today I found sample size packets of casein protein powder in a couple different flavours. I'll try it basic first but I really like the idea of the ones I've seen that make a kind of paste out of frozen fruit and whip that in.1
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Wait so whey is better for ice cream and casein for fluff? Why wouldn't casein be better for ice cream too? Gah. I'm confused. I'm a PEScience snickerdoodle girl for basic *kitten*, but honestly BSN peanut butter cookie is the best protein powder I've ever had and I'm concerned about it not making great ice cream. I have to lookup what blend it is.
Also, drunk again so if that made sense, great. If not. Carry on.
I'm confused too because the protein powder I used the first two times I made the ice cream was whey and it definitely wasn't as "ice creamy" as when I used the whey/casein blend. I'll trust @ElvenToad though since she seems to be the protein ice cream expert!
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So aside from the fluff i find a really satisfying dessert (ir meal) is a large la tortilla factory wrap (90 cals and 13g fiber) pb2, cinnamon, 1/2 apple, tsp or less sugar free jam, 3 cashews split in half, a couple of slices greek yogurt covered bananas and fresh mint leaves. Yummy and so filling.2
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JerSchmare wrote: »IMHO there is nothing better than this......... Inspiralizer. inspiralized.com/shop/
And she has tons of recipes. I got one myself and since then I go 4 more for family members.
Life's too short. I'd rather pay $8 at Whole Foods.
My b-hole tightened a little when I read that. $8 for zucchini???6 -
Daft question, so forgive me. Ever since I went back to having volume meals I feel it takes me more to get full/satisfied. Does your stomach expand again or something or is it just a mental thing?0
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meganridenour wrote: »JerSchmare wrote: »IMHO there is nothing better than this......... Inspiralizer. inspiralized.com/shop/
And she has tons of recipes. I got one myself and since then I go 4 more for family members.
Life's too short. I'd rather pay $8 at Whole Foods.
My b-hole tightened a little when I read that. $8 for zucchini???
Exactly. He is paying $8 for one spirilized zucchini when a zucchini costs around $1. Wow... life really is too short.
Or we are in the wrong business haha6 -
Wait so whey is better for ice cream and casein for fluff? Why wouldn't casein be better for ice cream too? Gah. I'm confused. I'm a PEScience snickerdoodle girl for basic *kitten*, but honestly BSN peanut butter cookie is the best protein powder I've ever had and I'm concerned about it not making great ice cream. I have to lookup what blend it is.
Also, drunk again so if that made sense, great. If not. Carry on.
Oh no you can absolutely still make great ice cream with casein or a casein/whey blend. For me (not using xantham gum) I noticed the casein didn't blend as easily and started trying different things until I got it to come out with the right texture/consistency. If your getting good results then stick with that, but if your having trouble with casein or a whey/casein blend try my tips.
Here is my mint chocolate chip, its 100% casein, and it makes fabulous ice cream but not as much volume and I have to tweak the process (per my last post).
Different brands, blenders/processors, types of pp, even flavors, your mileage may vary so you might have to experiment a little bit but I have yet to be unsuccessful making ice cream with ON or Quest.
uhhh peanut butter cookie sounds like I need to google that! you know.. for science.3 -
I've always made the protein fluff with soda in the past (and I quite like it) but as I said some posts back, I wanted to try the ice cream version too. I did but I couldn't get it to fluff at all but after that I kept experimenting a bit and thought I share my experience since it might be helpful for others.
As @ElvenToad said, the results really vary a lot between different protein powders and combinations of PP/liquid/ice/etc but but here are "my results" so far:
Let me first say, I usually made my fluff in bowl with 100% casein protein powder with Coke Zero. I used casein because I had read it fluffs the best - and after my experiments I can confirm that for the fluff in a bowl without any ice. It also creates the most volume for me.
When my first attempts with the ice cream recipe failed, I kept trying with other variations.
Since the sugar-free syrup is quite expensive where I live, I tried around without syrup but with ice (cubes) and in a food processor and those results were much better. Also, I tried Whey for experimenting because I had some which I didn't love for other purposes and thought I could use that one for testing since it wouldn't bother me throwing the results out.
But to my surprise, for me the Whey protein powder works much better for fluff with ice (cubes but no syrup). Another massive surprise to me: protein powder(s) which you may not love for other uses, work fantastic for iced fluff.
In my case, a while ago I bought a Whey protein powder with lemon cheesecake flavour because I love that flavor in general but I was disappointed in the PP. It didn't taste as good as I hoped (the taste was too artificial among other things and my tolerance for that is usually pretty high) and while it wasn't so bad to throw it out, I hadn't planned on reordering that flavor again. But as iced fluff? It's pretty darn fantastic. Often fluffs are a bit bland in taste and the PP flavor doesn't always come through a lot but in this case, it works great.
What I found out for me (and re-checked also with my other flavoured PPs): Whey works much better for fluff with crushed ice (cubes) while pure casein doesn't work for me at all. @ElvenToad seems to get it to work based on her post above but I couldn't so far. I haven't tried any blends so far.
Then I also tried replacing the almond milk with soda but keeping the crushed ice (cubes) and that works well actually too. It's faster than mixing it in a bowl and my results are a bit creamier but the volume is less than mixing it in a bowl without ice (still pretty decent volume though).
Another thing I just recently tried adding: Inulin. I initially bought it as a fiber supplement but it's normally used to make yogurt and ice cream creamier. I think I need a bit more testing but I feel it makes the result of the protein fluff a bit more creamy as well.
Also, I have a Whey Coffee Caramel PP which tastes great as fluff and what I tried here with great results is making my ice cubes out of black coffee instead of water. It works really well with the taste of the fluff.
Here are 2 variations of the fluff I recently make a lot:
90-100ml of almond milk
1-2 dashes of sweetener
5-10 drops of myprotein flavdrops caramel flavor
1/2 tray ice cubes from black coffee (approx. 150ml)
Crush all those ingredients in a food processor until the ice is broken. Then add a mixture of
12.5g Myprotein Whey Impact Protein Coffee Caramel flavor
3g Xantham Gum
2g Inulin
and blend approx 2 min. I get around 3.5-4 cups of volume out of this. Compared to fluff in a bowl without ice cubs, it's a bit less volume but creamier. Idt it reaches the status of "ice cream" through.
Second variation:
90-100ml of Sprite Zero (you can use almond milk too of course)
5ml of lemon concentrate
1/2 tray of ice cubs
Crush it in food processor and then add mix of:
12.5g Myprotein Whey Impact Protein Lemon Cheesecake flavour
3g Xantham Gum
2g Inulin
and blend again for around 2 min. I get approx the same volume as the version above. The texture here is very similar to the one with almond milk; it might be ~slightly~ creamier with almond milk but imo the difference is minor.
I think one big factor in how well it all fluffs is the ability of your blender/food processor to turn the ice cubs into crushed ice/ice snow vs some slush. The snowier the first part of the process is, the better the fluff's end result. Eg. my blender isn't high-end and that contributes majorly to the reason why I couldn't make it work there and the food processor works better for me. Even the flavour can make a big difference; I have a Banana flavour of the same brand the Coffee Caramel and Lemon Cheesecake are from (which fluff great) and I LOVE the banana flavour for other uses but weirdly it neither tastes nor fluffs as well as the others.
My recipes might not be ice cream but perhaps there are some useful tidbits in there for others.
While I will keep making fluff in a bowl without any ice (I do like it) I will definitely alternate it with the version with ice (cubes) in the food processor mainly because I can use Whey there. The big advantage of Whey to me is that it's available in many more (interesting) flavours than casein which you often only get in a like 3 basic ones. It's also faster to make (if you have ice cubes in the freezer). But I'll keep experimenting and perhaps it's time to try the "ice cream" with the syrup again and I'll succeed with fluff and not soup this time around. 5 -
I eat like 3 large zucchini (1 spiralized, 1 broiled and 1 made into fries that are unbattered in the airfryer), a bunch of raw veggies and a piece of chicken for dinner. Is that ok? Or am I going way over in calories that way2
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haleyhawkins wrote: »I eat like 3 large zucchini (1 spiralized, 1 broiled and 1 made into fries that are unbattered in the airfryer), a bunch of raw veggies and a piece of chicken for dinner. Is that ok? Or am I going way over in calories that way
Why are you asking us? Count the calories and see if it goes over your daily allowance........17 -
meganridenour wrote: »JerSchmare wrote: »IMHO there is nothing better than this......... Inspiralizer. inspiralized.com/shop/
And she has tons of recipes. I got one myself and since then I go 4 more for family members.
Life's too short. I'd rather pay $8 at Whole Foods.
My b-hole tightened a little when I read that. $8 for zucchini???
Exactly. He is paying $8 for one spirilized zucchini when a zucchini costs around $1. Wow... life really is too short.
That's just craziness, but I guess each to their own.
I guess I can't talk since I did order pints of ice cream online for $12.00 a pint a few years ago.
Once I get through my cookies for my ice cream I want to attempt to make a protein version of this (her ice creams seem amazing, but not in the budget to order).
https://seansskillet.com/2017/05/05/review-little-gs-going-to-the-circus/
Today was the first time in a long time I almost couldn't finish my lunch, because it was so voluminous.
I had around 520+ frozen green beans, 260-270 grams of broccoli, two tablespoons of Opa Greek Yogurt Feta Dill, & a Healthy Choice frozen meal thrown in the mix.1 -
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haleyhawkins wrote: »I eat like 3 large zucchini (1 spiralized, 1 broiled and 1 made into fries that are unbattered in the airfryer), a bunch of raw veggies and a piece of chicken for dinner. Is that ok? Or am I going way over in calories that way
Do you track everything you eat? If not then you need to eat more than the 800-900 you consistently log.1 -
I did the most basic of fluffs today to start experimenting - cup almond milk, packet of pp and half a teaspon of xanthan gum. I got more of a mousse than a fluff but dang that stuff kept me full for hours!1
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MelanieCN77 wrote: »I did the most basic of fluffs today to start experimenting - cup almond milk, packet of pp and half a teaspon of xanthan gum. I got more of a mousse than a fluff but dang that stuff kept me full for hours!
How much is the packs of xanthan gum you bought? I've been buying mine at Giant (haven't had to buy it in a long time since I stopped making protein ice cream for awhile) & it was around $10.00-$11.00 a bag. I think Wal-Mart started to carry it, but in packs so I'll have to see if it ends up being cheaper.0 -
@pielattes1 love your user name. For thin mint ice cream fluff I use giant yeti cup full of crushed
ice, Quest cookies and cream (1/2 scoop), unsweet almond milk (1/3 cup) and a dash of peppermint extract (go easy, you can add more later), 1/4 tps xantham and a few drops of liquid Splenda. It doesn't work for me in a blender, so I use the food processor.
I broke down and bought a tub of the cookies & cream protein, since they didn't have the single packets. I made this but just made it into a shake instead and I was very happy with it!1 -
pancakerunner wrote: »meganridenour wrote: »pancakerunner wrote: »I've been making Fro-tein for years now. Love it! Never really satisfies me though... I get full from the volume for like 2 minutes and then I'm hungry again. I prefer solid foods - love my crack slaw with ground turkey!
I love coleslaw. I love ground turkey. Please share your recipe
Low-Carb Asian Turkey Crack Slaw
2 cloves garlic, minced
2 tbsp sesame seed oil (optional)
1 lb ground turkey, chicken or beef
1 bag coleslaw salad mix or broccoli slaw
1 tbsp sriracha
2 tbsp soy sauce (or liquid aminos)
1 tsp vinegar
1 tsp sesame seeds
1 stalk green onion
dash of salt/pepper
Cook ground turkey and mix everything together. Easy. Boom. Done.
I made this for dinner last night. I was a little skeptical because I always am when trying new things, and this seemed so easy. It was so good, though!!! Made a heaping bowl for myself and an extra extra heaping bowl for my boyfriend and when he got close to the end of his, he asked, "is there anymore...?" With the saddest but slightly hopeful look in his eyes.9 -
kellyjellybellyjelly wrote: »MelanieCN77 wrote: »I did the most basic of fluffs today to start experimenting - cup almond milk, packet of pp and half a teaspon of xanthan gum. I got more of a mousse than a fluff but dang that stuff kept me full for hours!
How much is the packs of xanthan gum you bought? I've been buying mine at Giant (haven't had to buy it in a long time since I stopped making protein ice cream for awhile) & it was around $10.00-$11.00 a bag. I think Wal-Mart started to carry it, but in packs so I'll have to see if it ends up being cheaper.
I looked in my grocery store and it's $11.99 for a small bag. I guess it would last a while though since I only need a little for each batch.1 -
kellyjellybellyjelly wrote: »MelanieCN77 wrote: »I did the most basic of fluffs today to start experimenting - cup almond milk, packet of pp and half a teaspon of xanthan gum. I got more of a mousse than a fluff but dang that stuff kept me full for hours!
How much is the packs of xanthan gum you bought? I've been buying mine at Giant (haven't had to buy it in a long time since I stopped making protein ice cream for awhile) & it was around $10.00-$11.00 a bag. I think Wal-Mart started to carry it, but in packs so I'll have to see if it ends up being cheaper.
Honestly I didn't look, it's the Red Mill bag, I got it at Whole Foods.0 -
I actually found a smaller bag today for $9 and I bought it. It might be a little more cost-wise for the smaller bag, but makes more sense for me to have a this amount. Expires early next year.
I also got cookies n cream protein powder which I'll try tonight as ice cream!4 -
Oh Yeah!11 -
kelly_c_77 wrote: »Wait so whey is better for ice cream and casein for fluff? Why wouldn't casein be better for ice cream too? Gah. I'm confused. I'm a PEScience snickerdoodle girl for basic *kitten*, but honestly BSN peanut butter cookie is the best protein powder I've ever had and I'm concerned about it not making great ice cream. I have to lookup what blend it is.
Also, drunk again so if that made sense, great. If not. Carry on.
I'm confused too because the protein powder I used the first two times I made the ice cream was whey and it definitely wasn't as "ice creamy" as when I used the whey/casein blend. I'll trust @ElvenToad though since she seems to be the protein ice cream expert!
haha I don't know about that I'm still learning too
I've never tried using a whey/casein blend but it sounds like it worked better for you! Don't be confused, mine was 100% casein so that's probably why I had such a hard time with it.
I've been trying to convince myself for a couple of weeks now to scale back to making ice cream only once per day. It's been a twice a day thing now for a couple of months. And now here I am trying to convince myself I don't need to order a tub of that BSN peanut butter cookie... which is a whey/casein blend but.. but.. ice cream
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@nowine4me that is SO pretty and looks amazing!1
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kellyjellybellyjelly wrote: »MelanieCN77 wrote: »I did the most basic of fluffs today to start experimenting - cup almond milk, packet of pp and half a teaspon of xanthan gum. I got more of a mousse than a fluff but dang that stuff kept me full for hours!
How much is the packs of xanthan gum you bought? I've been buying mine at Giant (haven't had to buy it in a long time since I stopped making protein ice cream for awhile) & it was around $10.00-$11.00 a bag. I think Wal-Mart started to carry it, but in packs so I'll have to see if it ends up being cheaper.
Lucky Vitamin online has a good price on xanthan gum, as does Amazon. My Walmart sells the little packets of it in the gluten free section for $1 each but you only get like .32 ounce for that price so not a good deal unless you just want to try it out first.
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@maisiba Wow you are quite the experimenter!
I don't make fluff at all, I only tried it once and it was an epic fail. See we all have our strengths
I'm not sure if your trying to make ice cream or fluff but it kinda sounds like your going for ice cream?
You say your ice cream is soupy? From your recipe it looks like you are halving the ingredients but not including the syrup. So if you decide to try ice cream again I would suggest you up your pp to 15g, and reduce your almond milk to 70mils and add 30mils of sugar free pancake syrup. If you need to substitute the syrup, go for 2-3g Truvia honey plus an ounce of vanilla greek yogurt.
I've never made my ice cream without the syrup so I have no idea what the texture/consistency would be like. Although I have made a strawberry sorbet in the blender which was just frozen strawberries, vanilla pp, Truvia honey, and greek yogurt. It turned out fantastic so maybe it would work with ice cream. And others in the thread have reported success using the yogurt.
Also when you say you couldn't get your ice cream to fluff, I'm not sure I understand. For me (in a blender) it will rise and thicken once its fully blended and double in volume from just being crushed ice. I definitely get A LOT of it (not halving the recipe though), about 6 cups worth or a 1.5 quart bowl full which is not quite as much volume as protein fluff but it makes up for that by being ice cream 1 -
Here's mine. I made 2 batches and ate both in 1 sitting.
Pic is of 1 batch.
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After I failed with the ice cream at first, I started this "in between" version. It's in between basic fluff (made in a bowl without any ice, like in the video posted in this thread) and your ice cream. It actually works pretty well and I think the consistency is in between the basic fluff and your ice cream version as well. I like it because I can use Whey and it's faster too (and yes, I used more milk because there is no syrup in this version). It fluffs pretty well and is creamier than the basic fluff.I'm not sure if your trying to make ice cream or fluff but it kinda sounds like your going for ice cream?
I'm sure my problem was a weak blender (by the time the ice cubes were crushed it was all very liquid) and me using casein. I tried using the blender again with one of my experiments which worked well in the food processor but couldn't get that version to fluff in the bender either, so my blender might just not be suitable for fluff. I think I'm ready to give it another go with your ice cream version now that I know where the pitfalls are. I had planned on reducing the milk with the added syrup but thanks a lot for all your tips.Also when you say you couldn't get your ice cream to fluff, I'm not sure I understand. For me (in a blender) it will rise and thicken once its fully blended and double in volume from just being crushed ice. I definitely get A LOT of it (not halving the recipe though), about 6 cups worth or a 1.5 quart bowl full which is not quite as much volume as protein fluff but it makes up for that by being ice cream
What I can really recommend trying is using ice cubes out of black coffee. I think it enhances the taste well for basically no calories (for fluffs/ice creams where it fits obviously).
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