| Taste | Macros | Ease |
|---|---|---|
| ★★★☆☆ | ★★★★☆ | ★★★★☆ |
Recipe
Ingredients for a 24-oz pint:
- Whey protein, chocolate (1 scoop / 35 g)
- Peanut butter powder (2 tbsp)
- Cocoa powder (2 tbsp)
- Salt (¼ tsp)
- Instant pudding, pistachio (22 g)
- Banana (1 small / 68 g)
- Brown sugar, light (1 tbsp)
- Monkfruit sweetner with allulose (1 tsp)
- Greek yogurt, nonfat, plain (150 g)
- Milk, whole (1 ¼ cup)
- Mixed nuts, crushed (20g)
Instructions:
- Blend everything except nuts together.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM.
- Add in nuts and spin on MIX-IN.
Nutrition Facts
Reflections
Overall Rating: ★★★★☆
Version II of this classic combination. Pistachio instant pudding mix was added for extra flavour and texture. I ran out of 0% ultra-filtered milk and used whole milk instead, which made the ice cream a bit creamier so that was nice. Then I thought to add Greek yogurt to increase the solids volume and protein, but the flavours just didn’t work well together this time.
The Good (what went well):
- Rich nutty taste and smoother texture: The pistachio instant pudding mix masks the protein powder taste and helps to create a silky smooth texture.
The Bad (lessons learned):
- Slight sour taste: This was probably the Greek yogurt. The strong acidity does not pair well with chocolate.
- The ice cream melted way too fast: In an effort to make the creamiest pint, I may have flown too close to the sun. There are a few reasons for this: too much salt, too much sugar, and low fat content.