Cocoa on Celine's Stealth Creamery

P1.3 Monkey Choconutty

Thu, 28 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★★★	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Banana (1 medium / 81 g)
Whey protein, chocolate (1.5 scoop / 52.5 g)
Peanut butter powder (3 tbsp)
Cocoa powder (3 tbsp)
Salt (⅛ tsp)
Instant pudding, pistachio (11 g)
Monkfruit sweetner with allulose (1 tsp)
Vanilla extract, pure (1 tsp)
Milk, 0% fat, ultra-filtered (2 cups)
Mixed nuts, crushed (20g)

Instructions:

Slice the banana length-wise and air fry at 390 °F for 15 minutes.
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: ★★★★☆

Back again with another chocolate protein ice cream! This time I skipped the greek yogurt, upped the protein by 50%, and upped both the peanut butter and cocoa powders. The taste was pretty good but the texture was… powdery (go figure)!

The Good (what went well):

Amazing macros: Yay for extra protein and relatively low calories.

The Bad (lessons learned):

Chalky texture: The texture was a bit rough and not creamy enough. Perhaps there’s too much protein.
Skip the carmelization: Air-fried bananas are delicious but the flavour didn’t come through.
Blending makes a lot of bubbles and a bump in the center of the pint after freezing: Tap the pint to release the bubbles, let the mixture cool in the fridge before freezing, and check on the pint after freezing for some time and flatten any bumps while it’s still malleable (~6 hrs).

P1.2 Monkey Choconutty

Sat, 16 May 2026 00:00:00 +0000

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.

P1.1 Monkey Choconutty

Tue, 12 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★★★	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Whey protein, chocolate (1 scoop / 35 g)
Peanut butter powder (2 tbsp)
Cocoa powder (1 tbsp)
Salt (pinch)
Banana (1 large / 134 g)
Milk, 0% fat, ultra-filtered (2 cups)
Brown sugar, light (1 tbsp)
Mixed nuts, crushed (50g)

Instructions:

Blend everything except nuts together.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin if needed).
Add in nuts and spin on MIX-IN.

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

What is more satisfying than hitting your protein goals in the form of ice cream? This recipe is one of my favourite flavour combinations: chocolate, peanut butter, and banana. Despite a strong protein powder taste, this pint was very delicious.

The Good (what went well):

The final texture was creamy: Despite what the instructions say, if the first spin is too powdery, then re-spinning before mix-ins help to create a smoother texture.
The nuts were evenly incorporated: Make a well for the mix-ins.

The Bad (lessons learned):

Protein powder aftertaste: Add in stronger flavours (e.g. sweetner, cocoa, peanut butter) to mask the taste.
The powders stuck to the bottom of the pint: Pour in some liquids before powder.