Tag Archives: ice cream

Mint Chocolate Protein Cake!

Ahhh, back to the roots. Long ago I use to bake a protein cake almost every single day.
@thephysiquemechanic and I were talking and decided I would start throwing some recipes and content in his weekly newsletter, so here we are. .
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@muscletech Chocolate Mint Andes Cake w/ @eatenlightened mint ice cream, @waldenfarmsinternational choc syrup, cool whip, and a few more Andes pieces. Who says healthy can’t be pretty! Presentation is everything! .

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Macros:

Cals: 350

Fat: 11.6

Carbs: 45.9

Protein: 23

Ingredients:

1/2 Scoops Mint Chocolate Protein(I used MuscleTech’s)

16g Coconut Flour

10g All Purpose Flour

10g Truvia(or granulated sweetner of choice)

5g Cocoa Powder

70g Greek Yogurt(I used Whole Milk Plain)

60g Unsweetened Applesauce

7g lite butter

1/2 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp mint extract

Unsweetened almond milk or other liquid to bring together if needed

10-20g depending // Andes Mint candy pieces or other choc/mix-ins “optional”

Walden Farms Chocolate Sauce “optional”

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Instructions:

Kept this very basic and extremely quick to do as I didn’t have loads of time preparing this. I made this directly for the busy health minded dessert lover.

  1. Preheat oven to 325 degrees
  2. Prepare your baking dish. I used a 6 inch ramekin but you could use anything you have handy.
  3. In one bowl sift together your dry ingredients(cocoa, flours, baking soda, baking powder, and salt). Then mix in your add ins.
  4. In another bowl add your butter and sugar and mix. Then add in all the rest of your wet ingredients( yogurt, vanilla, applesauce, milk)
  5.  Pour your wet mix into your dry bowl and combine well.
  6. Pour your batter into your baking dish and place in the middle of oven.
  7. Bake for roughly 25-30 min. Bake time will vary depending on baking dish/protein/etc
  8. Use the toothpick test to check if cooked all the way through. Once done, remove and place on a cooling rack.
  9. Once cool, pop out of the baking dish and place onto the rack to finish cooling.
  10. Once cool, decorate however you want, slice it up and share, or wrap and freeze it to enjoy later!
  11. Enjoy! ‘

Tips/Suggestions:

For added protein add in eggs, egg whites, more Greek yogurt, or even increase your protein powder/liquid ratio

To reduce the fat amount use 0% Plain Greek Yogurt, eliminate the butter and increase yogurt or applesauce slightly, leave out the Andes candies.

6 inch ramekin works really well for personal sized cakes but you could get away with breaking this up into cupcakes, a bread loaf, or any other pan you have. Just watch bake time!

Some lower calorie options for decorative toppings would be 0 calorie Chocolate Syrup from Walden Farms, low calorie ice creams like Enlightened, Halo Top, or Arctic Zero, and use lite or fat free cool whip

In preparing my pan I like to spray with a non stick cooking spray then place a piece of parchment paper on the bottom to help prevent any sticking issues.

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Here are some things you might need!

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Chocolate Mint, 4 Pound

WALDEN FARMS SYRUP CF CHOC GF, 12 OZ

Andes Creme De Menthe Baking Chips, 10 oz

Pure Mint Extract 2 oz

BetterBody Foods Organic Coconut Flour a Naturally Gluten-Free White Flour Alternative with a Slight Coconut Taste and Aroma, 1 Pound

Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)

Quick + Healthy Halo Top Milkshakes

Shy away from dessert drinks because they’re loaded with calories? Have no fear, check these recipes to save the waste-line and still party. .

Quick and easy Healthy Milkshake 101:
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1 pint Mint Chip @halotopcreamery
8 oz Almond milk(or milk of choice)
15g @oreo Cereal
Blend together. Pour into glass of choice. Feel free to drizzle @waldenfarmsinternational chocolate sauce in glass as well. Top with Fat free cool whip and reduced fat Oreo. .
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Whole milkshake – under 400 cal and over 20g of protein. Add some Creme De Menthe and you got yourself a protein packed grasshopper 😎😎👨🏻‍🍳 Want to kick it up some more, add a scoop of muscletech cookies and creme!

or how about,

Fat free vanilla ice cream, almond milk, and Bailey’s Irish cream makes for a delicious low fat dessert. Throw a piece of protein CnC cheesecake and your set. Less than 7g of fat here. Recipe for CnC Cheesecake

or even this,

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3/4 pint @halotopcreamery CnC,
Splash of milk,
At least 2 shots of Irish creme 😉(I’m from Wisconsin so it’s gotta be strong)
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Blend together. Pour into a glass and cut stir sticks out of a dark chocolate seat salt @detourbar bar, sprinkle some cookie crumbs on top and your set!👌

Here are some things you might need!

Oreo Os Cereal – 1lb 3oz Box (Pack of 2)
Halo Top Ice Cream Pint, Mint Chip, 16 Ounce (Pack of 8)
Oreo Reduced Fat Chocolate Sandwich Cookies, 14.3 Ounce (Pack of 12)
Halo Top Ice Cream Pint, Cookies & Cream, 16 Ounce (Pack of 8)
MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cookies and Cream, 4.00 pounds
Detour Simple Whey Protein Bar, Dark Chocolate Sea Salt Almond, 1.1 Ounce, 9 Count
Walden Farms Chocolate Flavored Syrup 12 fl oz

Here are a few pages you might like!

Maple Pumpkin Muffins w/ White Chocolate

Eat more Food, Lose more weight! Save calories while dieting!

Legendary Foods Review!

 

Nice Cream! Banana Ice Cream

You scream, I scream, We all scream, for ICE CREAM!

I love ice cream just as much as the next guy. Heck, I live in the Dairy state(Wisconsin) so I have dairy in my blood. Ice cream is practically my blood type at this point in my life. Now, the issue with this is that I count macros(Flexible Dieting intro here), and I typically run pretty low fat (55-65G) a day so that unfortunately doesn’t leave to much room for a big bowl of full fat ice cream.  Now if this sounds like a similar situation you find yourself in, keep reading….. I got a solution for you.

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What I have for you is a easy, delicious, and low fat ice cream option! You can make this gluten free, organic, all natural, dairy free, and all those other no no’s people cant have. 

Macros: Makes 1-2 servings(picture for reference)

  • Calories – 333 
  • Fat – 2.5g
  • Carbs – 67.8g
  • Protein – 17.1g

Ingredients: 

  • 270g Frozen Ripe Banana(You can freeze at any point depending on taste preference) 
  • .5-1 scoop Muscletech Vanilla Ice Cream Whey 
  • 2.0 oz Milk of choice 
  • Optional ingredients – Flavor Drops, Syrups, Fruit, Chocolate, Peanut butter, and anything else you would flavor ice cream with! 

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Instructions:

  1. Freeze your banana(I like to cut it into chunks)
  2. Once froze, place in food processor or blender. Start pulsing until a ice cream looking texture appears. It will get chunky first, then after a bit it will come together.
  3. Once you start to see your banana coming together, add in your protein, milk, and any other flavorings you want. In this particular pictured nice cream, I added in 5 drops of Toffee flavoring.
  4. Blend just a bit longer to bring everything together.
  5. You can choose to eat right away, or I like to put it into a Tupperware container and put it back in the freezer to harden up even more. Every 30 min – 1 hour take it out and stir it to help it freeze evenly.  
  6. Mix in your favorite ice cream toppings, or eat plain!

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Such an easy way to enjoy something very similar to ice cream made with such easy, healthy ingredients! Be sure to like and share this recipe! I’m sure it will be a hit come summer! 

Here are a few things you might need!

MuscleTech Premium Gold 100% Whey Protein, Premium Whey Protein Powder, Instantized and Ultra Clean 100% Whey Protein, Vanilla Ice Cream, 2.5 Pounds

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)

Be sure to follow me on Instagram, Facebook, and Youtube!

Here are a few other pages you might like!

Man Sports Cookie Stuffed Cookie Protein Review

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Arctic Zero(New Flavors)

Easy Chocolate Chip Banana Cake

Arctic Zero(New Flavors)

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@arcticzero Rocky Road Trip , another new release from the people over at AZ. Thanks again for letting me give it a go. .
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300 cals for this pint. Chocolate base with mini marshmallows and roasted almonds. This pint definitely doesn’t lack mix’in’s. Loads of mallows and almonds in pretty much every bite, specially almonds. I would say my biggest point to work on for this flavor would be just kicking up the chocolate base flavor a bit more. I definitely like the PB flavor over this, but that’s personal preference as I’m not a huge nut in my food guy. .

 

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Peanut Butter Swirl

Vanilla base with swirls of Peanut butter throughout. It does have a similar taste to a PB2 taste, which is to be expected. Also, It’s got some white chips adding in for a bit of a crunch, and honestly I get a bit of a sea Salt taste at the end as well. If you let it sit out for awhile,it gets pretty soft and smooth.
For 300 calories a pint this is definitely something to grab. High up on my list of flavors

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@arcticzero Cherry Chocolate Chunk –
Another pint, another 300 cals. I was very impressed with this flavor. Cherry vanilla base with chunks of chocolate and cherry scattered throughout the pint. Gives you a nice chocolate covered cherry feel without the base being to overpowering of a cherry flavor. Worth mentioning that I don’t like cherry that much yet this was quite good. This one also softened up amazing. If you are a cherry fan then this one is definitely up your alley. .
Great job @arcticzero 👌

Be sure to follow my site, Facebook, Instagram, and Youtube pages to stay up to date with everything!

Here are a few other pages you might like!

Easy Chocolate Chip Banana Cake

Muscletech Birthday Cake Protein Review

Affiliate Content

Low cal Chocolate Chip Zucchini Muffins

 

4 Ingredient Coffee Ice Cream!

Yes, that’s right. 3 ingredients is all you are going to need to make this delicious treat.

I apologize as I only have this one photo with a picture of the ice cream. IMG_20160212_214823

In a bowl place 16g or 2-3 tbps of coffee grounds.(I used Alphamind French Vanilla. Use the code “BACHRONISTER” to save 10%) Fill the bowl with just enough water to make kind of a paste. You want all your grounds to be soaked in water.

Next add in 1/2 can of fat free Condensed milk. 10 tbsp or 5 svgs. I would give you the amount in grams or liquid but my fitness pal changed it to tbsp for me. Just use 5 svgs.

15.5 oz of heavy cream

2 oz Half n Half

Whisk everything together and store in an air tight container for 6-8 hrs atleast.

Macros per 1 Svg of 100g : 20.2f/15.9c/2.8P. Makes 8 servings.

Homemade Mint Oreo Ice Cream

Recently got my hands on a ice cream maker so I am working on making some delicious macro friendly options!

 

Definitely a work in progress getting the right textures and flavors and still keeping macros low. For my first try, I decided to go with a mint flavor, and everyone likes add-ins so I threw some oreos in there as well.

 

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First off you want to get your ice cream maker base nice and frozen.

Next, in a bowl add in 1.5oz Heavy Cream, 2oz FF Half n Half, 2 cups or 16oz Almond Milk unsweetened, 8 splenda packets, 1 tsp vanilla, 8-10 drops of green food coloring, and .5oz of plain vodka.

Whisk that all together until combined. Once combined, pour into ice cream maker and switch on. Should take anywhere from 7-30 min depending on your ice cream maker and how cold it is. Mine took less than 15 min.

Let the machine churn, keeping an eye on it. Once it is starting to form take 2 oreo cookies(I used reduced fat) and crush them into your mix allowing the oreos to get well combined into your ice cream.

Once it has taken a ice cream consistency stop your ice cream maker and pour it into a freezer safe bowl that can be covered. Place in freezer for at least an hr. After and hr, pop out and give it a stir. If it has taken on the consistency of ice cream completely you are good to go. If it is still a bit runny, pop back in the freezer for another hr. Repeat process until desired consistency.

 

I haven’t tried this without an ice cream maker, but you could try the bag formula as well. Make mixture, pour into a plastic bag. Place that plastic bag inside another plastic bag filling it with ice and salt. Proceed to shake the bags for 15-30 minutes until ice cream has formed. Scrap it out of the bag and either eat, or throw in the freezer.

 

Macros for ice cream with oreos: 23 fat / 42 carbs / 4.6 protein for 600g total weight. Your average mint ice cream from the store is usually 9f/20c/2p for roughly 70g depending on brand. So yes the fat seems slightly high, but for the volume it pays off.

 

Stay up to date with whats happening on my IG, @the_flexible_baker !!!

 

Peanut Buttah vs Chocolate Family reunion

So I ask you,

What goes better. Peanut Butter and Chocolate, or Chocolate and Peanut Butter. Is there a difference? I don’t fucking know, but the two together brings me more happiness than a clearance rack of doughnuts.

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I had a can of beans left in the fridge and I wanted to get them used up. Been awhile since I made brownies, but I was thinking I wanted to give a cake a go, well trying to keep the carbs as low as possible. So, through countless hours SLAVING away in the kitchen I came up with little beauty.

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Peanut Butter and Chocolate Explosion Cake

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Things you will need for Chocolate Cake:

1/2 svg of chocolate protein(mine was 15g)

6g SF FF chocolate Pudding mix

60g Rinsed and processed cannellini beans into flour

5g Coco

1/8 tsp Baking soda

1 tsp Baking Powder

7 g Coconut Flour

30g Pumpkin Puree

70g Almond Milk*

10g Chocolate Syrup*

Mix above ingredients in a bowl and set to the side

Peanut Butter Cake ingredients:

.75 scoop of peanut butter protein(roughly 23g)

60g rinsed and processed cannellini beans into flour

6g PB2

60g Pumpkin

7g Coconut Flour

1/8th teaspoon Baking soda

1 tsp Baking Powder

60g Almond Milk*

10g Pancake Syrup*

Place batters into Sprayed and Lined Baking dishes and Bake at 375 for roughly 25 min. Chocolate took about 27 min.
Make sure to do the knife or toothpick test to tell if done or not. Once done, take out and leave to cool on a raised surface for 20-30 min

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Well Those are Baking we will make the Frosting:

15g Chocolate Protein

5g Coco

6g SF FF Pudding mix

50g Almond Milk *

30g Chocolate Sauce*

Mix together and place in fridge to thicken.

Now a note to add. Items that have a * behind them may need to be adjusted to deal with your specific protein powder or likeness. Less liquid will be much thicker, more liquid will make it a bit more runny.

Now once the cakes have cooled, slice each cake in half. Now you can just layer the cakes, you can use a bit of frosting to help each layer stick, or you can just use a bit of chocolate syrup. I wanted to save all the frosting for the outside so I just spread a bit a chocolate syrup on each layer to help ‘hold’ it. If I wanted to increase the protein content a bit I would most likely add either another half scoop chocolate or pb protein to make more frosting and could place between each layer,,, but for this recipe I skipped it.

Okay, now at this point you should have a 4 layer cake. I did Chocolate layer, then a pb layer, then chocolate, then pb on top. Now take your frosting out of the fridge. Should be pretty thick, so feel free to add a shot of chocolate syrup or a bit of almond milk/water and remix it. Then, begin to cover your beautiful naked cake.

Now if you would like to add the PB Drizzle, just take 6g of PB2, mix with a bit of liquid then pour over the top.

Proceed to top with your favorite toppings if you would like. As soon as this is done, grab a eating utensil(I wont make ya use a fork if you don’t want to) and begin to instantly consume until you are forced to take a breathe.

happy_baker olos xeg

Macros for the Cake are 582 Cals / 6.8g Fat / 64.5g Carb / 65.5g Protein and a HUGE 20g of Fiber.

Macros for 1/4 of Cake : 145.5 cals / 1.7g Fat / 16.1 Carb / 16.3 Protein / 5g of Fiber

I hope you guys Enjoyed this as much as I did!

If you did like it please let me know how it turned out!

Tag me on Instagram under d_chron or just use the hashtag #dustyscalculatedmadness !!!!