BPI Sports ISO HD Vanilla
Cookie Protein Ice Cream
🍦 A large amount of ice (I use 12-16 cubes depending on their size). More ice = more ice cream!
🍦1 scoop of BPI Sports Vanilla Cookie ISO HD.
🍦1/4 teaspoon of Xanthan gum (or guar gum).
🍦1/3 cup Vanilla Flavoured Muscle Egg Liquid Egg Whites (you can use normal egg whites but Muscle Egg tastes better!)
Put all ingredients in a blender & begin on “ice crush” setting till you have broken down the ice a considerable amount. I then flick it onto a medium-high blend setting, around level 3 or 4 (mine has 5 levels).
I leave the ice cream to blend for a long time. This is what makes it extra fluffy!! The longer you blend the more thick & fluffy ice cream you make.
If you need more liquid add some water very gradually. If you need something to thicken it, you can add more ice.
Depending on the size of your ice cubes, you may need a little more or less!
I often put mine in the freezer for 20-30 minutes before I eat it to set a little more.
I sprinkle with stevia but you can make thing more exciting with nuts or fruit or nut butter or low calorie/calorie free syrups.
Protein ice cream is a staple on prep for me. It really helps to curb my sweet tooth & fill me up before bed. It’s easy to adjust the protein intake if you need to. If using a full serve of ISO HD (25g protein) & 1/3 cup of Muscle Egg (around 8g protein) you have 33g protein in this serving.
You can make this ice cream without using egg whites at all however this is the trick to getting that next level fluffiness. For lower calories you can sub the egg whites for water. It will still be fluffy using the Xanthan Gum or Guar Gum but not as good!