A Protein Baked Alaska Recipe!!!
There were five steps involved here. You could have a go at all five or, really, you could have a go at each one individually. It’s up to you :-) (you could, for example, only make the ice cream or the brownies, you could make both and eat them together, you make the fluff and flash-bake it around the brownie (skipping the ice-cream), you could case the ice cream with the fluff and bake that, etc, etc.) It’s all quite fun and full of possibilities, AAA!!!
Step 1. Make whey protein ice cream (ridiculously easy!)
Step 2. Make protein brownies (which by the way were, I think, some of the nicest ones I’ve made – major nommmmmmm)
Step 3. Once the brownies cool, top them with ice cream
Step 4. Make egg protein fluff and enclose the brownie + ice cream
Step 5. Bake it all on HIGH for no more than two minutes (you basically just want to cook the outside layer without melting the ice cream inside).
Here’s the recipe ingredients and directions:
Whey Protein Ice Cream
1 pack of quark (250g, you sub this with cottage cheese if you don’t have access to quark)
1 medium banana
1/2 cup vanilla whey
1/2 cup coconut milk
Three ingredients, blended together, hand-churned every 30 minutes for 2 hours.
Blended together and baked for ~25 minutes at 160 C – 320 F.
Raspberry Protein Egg Fluff
1/4 cup raspberries
1/4 cup egg whites
1/4 cup vanilla whey
Bended for a minute, whisked (electrically) for three.
Macros per Serving:
for the the whole ice cream tub (it yields a good amount, good for 2 big servings):
38g carbos (26g sugars)
20g fat (10g sat) and 3.4 g fiber
for one brownie out of four:
9g carbos (3.2g sugars/6g fiber)
7g fat (1.3g sat)
for one batch of egg fluff:
7g carbos (3.5g sugars/3.2g fiber)
for one batch of the above Baked Alaska (i.e. 1/4 of the ice cream + 1/4 of the brownies + fluff):
25g carbos (13.2g sugars/10g fiber)
14g fat (4g sat)
The brownie mixture above yields four big square muffins. I used just one for the Baked Alaska and, of the ice cream, I used only 1/4 of what the ingredients above yielded. As I mentioned, all you do is top the brownie with the ice cream
(AFTER the brownie cools otherwise your ice cream will melt and you do NOT want that; I suggest here you freeze your brownie for a good 10 minutes so it’s properly cold before you hat it with the ice cream) and then case it in the fluff and bake it. How was it? MADNESS! Absolute madness! See, the ice cream stays cold, the fluff is hot, the brownie is cool. The fluff melts and you get this kind of, well… you know when you make s’mores and the marshmallow melts? Yeah, that kind of texture – gooey, sticky, sweet, and yummay :-)))))))))
Ah, I don’t know what to say! I will probably edit this paragraph later to add more detail about this recipe because right now I have a work deadline for tomorrow and to be honest I am kind of in shock at how good this was; I was ready to begin this post by writing “this was a disaster but I tried.”