Oatmeal Cookie Protein Ice Cream Cake
| Prep Time: 60 min | Serves: 4 |
| Cooking Time: 0 min | Yield: 4 huge slices |
From here: But I altered it a little..
Ingredients
- 1 cup Cereal
- 1 tbsp Sugar-free Vanilla Syrup
- 1 cup Almond Milk, Vanilla Unsweetened
- 1 packet Natural Vanilla Flavor Stevia Extract
- 62 g Zero Carb Isopure (creamy Vanilla)
- 1 tsp Ground Cinnamon
Directions
Crush fiber one cereal and add enough SF Syrup (I used SF Vanilla) to make it clump.
Place food ring on a plate. Fill base with cookie mixture and press to cover bottom (about 1/2 to 1 inch high) Protein bars would work for the base too.
Fill with Cinnamon Protein Ice Cream you get right out of the ice cream machine (soft serve stage)
Cinnamon Protein Ice Cream
Mix together milk, protein, cinnamon and syrup.
just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. You can eat it right away it is soft serve-ish (this is the stage you use for Ice Cream Cake making) for scoop-able put it in the freezer to set for an hour. After 2 hours or so you will need to nuke for 25 sec or so to bring back to scoops. If you double the batch of this or any of my Ice Cream recipes double everything but the protein powder... only so much we absorb per sitting so they say.
Cover with plastic wrap and freeze till hard.
Unmold. I used a warm (nuked 20 seconds) damp dish towel to warm sides and the ring just lifts off.