Tag Archives: oreo

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

Oreo Stuffed Shortbread Cupcakes

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Today I have for you some super easy oreo stuffed ‘shortbread’ cupcakes.

To start lets preheat the oven to 350 degrees.

Next in a bowl place 4 packets of splenda, 38g vanilla protein, 10g All Purpose Flour, 7.5g Coconut flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp cinnamon. Mix everything till its combined.

Then place 61g unsweetened applesauce, 55g 0% plain greek yogurt, 15g 0 cal pancake syrup, 1 tsp vanilla extract, 69g liquid egg whites into the bowl with your dry mix and combine well.

Place cupcake holders in your tin and spray them. Place a just a small  dollop of batter on the bottom. Then take the oreo and twist it apart. Place the cookie without frosting down first then the frosted cookie now next with the frosting facing up. Then proceed to place the rest of your batter over each cookie(I got 6)

Place in the oven and bake for roughly 15 min.

Once done, pop out of then and place on a cooling rack.

Leave sit for 5 minutes then take out of the pan and allow to finish cooling.

Well cooling in a bowl place 55g 0% GY, 1/2 tsp vanilla extract, 10g Vanilla protein, and 10g 0 cal pancake syrup. Mix everything well.

Place a dollop on top of each cooled muffin. Then cut the ends of off 6 strawberries and place them on top of the GY mixture. Finish with a dusting of cinnamon.

Bam, you are done!

 

Macros per 1 muffin – 208 cals 5.6 f / 24.8 c / 15.4 p !

 

Make sure to follow me on IG @the_flexible_baker or on Facebook as The Flexible Baker! Tag me in your creations to!

 

Cinnamon Oreo stuffed Cinnabuns

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Looking for a fun easy way to spice up your cinnamon buns? Look no further I have you covered! I definitely plan to play around with these combinations of ingredients for some fun flavor outcomes!

Simply take a package of Reduced Fat Cinnamon Rolls (doesn’t have to be low fat) and place them on a non stick surface. One by one, gently stretch them out. I found it was easiest just using my fingers and stretching it out like pizza dough. I’m sure a rolling pin would work just fine!

Once stretched out place 1 oreo and 2 white chocolate morsals in the center. I broke my oreo in half and stacked it.

Proceed to fold and seal dough so the filling is well sealed. I rolled some into balls and some into mini long john looking shapes.

Place in a sprayed pan and bake for 10-12 min at 350 degrees.

Take out and drizzle with the icing!

That is it! I hope you enjoy as these were absolutely amazing!

 

Be sure to follow me on IG @the_flexible_baker and on Facebook as The Flexible Baker!

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 !!!