Volume Eaters Thread

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.

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........

Here's mine. I made 2 batches and ate both in 1 sitting.
Pic is of 1 batch.