Monday, July 14, 2014

Pumpkin Protein Custard Ice Cream

This morning I made a delicious post workout treat that included my new Lorann pumpkin pie emulsion. 

Since I work out at 5 am I combine part of my breakfast with post workout. In this case I stole the egg yolk from my whole egg. (I eat half my breakfast before my workout and the rest at work. Minus the egg yolk). 

Note: My post-workout calls for any low-fat carb under 200 calories 40-42g carbs, adjust the recipe to fit your calorie/carbs. 

Another note: I've just discovered Apple Cider Vinegar for baking...I liken it to salt for savory foods but for sweets. I use it in baking desserts and now in ice cream and it intensifies the flavor whatever you're making! Also it has 0 calories. I'm always looking for low to no 0 calorie foods that I can to my creations...this one wins big time! 


This recipe produces quite a bit of ice cream: 



I mean seriously, an entire giant bowl of ice cream for breakfast, is this real life?


Also, if you haven't been introduced to the magic that is Arctic Zero, I'd say you're missing out on something quite magical. 1 pint = 150 calories, actually 144 calories (36 calories per serving




Ingredients
  • 122G pumpkin (40 calories, 9g carbs)
  • 5G splenda brown sugar mix (25 calories, 5g carbs)
  • 34G frozen banana (30 calories, 8g carbs) 
  • 1 egg yolk (55 calories) 
  • .5 cup baking stevia 
  • 1 tablespoon Lorann pumpkin pie emulsion oil
  • .5 ts salt 
  • 6G dark chocolate chips (30 calories, 4g carbs) 
  • 1 cup Almond milk (30 calories) 
  • 1/2 cup of apple cider vinegar
  • 140 grams arctic zero ice cream (70 calories, 14 g carbs) 
  • Cinnamon powder 
  • A pinch of Agar powder (a tiny bit goes a long way. This is for thickening) 
Total Calories: 245 Calories (without the egg yolk, it's 195) 
Total Carbs: 40


Directions
  1. Mix egg yolk on low speed for about 2 minutes.
  2. Add in stevia, cinnamon and brown sugar. Mix until combined.
  3. Add almond milk and emulsion oil a little at a time until well blended
  4. In food processor, blend frozen banana 25g protein powder (I used mocha caramel Trutein) and arctic zero.
  5. Combine the two in the mixer and mix until well blended. Scrape the bottom with a spatula as you're mixing to make sure the egg yolk is well blended.
  6. Throw this all in an ice cream maker for about 10-15 minutes. You'll know it's ready when the consistency looks creamy 

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