The beauty of cooking this way is that it allows one to draw outside the lines, giving rise to great things like… frozen mousse type ice cream puddings ;-) See, I’m calling it this because it came out more mousselike – less creamy – than regular ice cream. I think this is because I used Mass Blitz instead of just regular whey. And I’m not complaining, trust me, because I ended up licking the plate until :-( there was no more left :-(((
1/2 cup low fat cottage cheese
2 tablespoon 100% cocoa powder
1/2 cup chocolate protein blend
1. Blend the ingredients together.
2. Add 2 tablespoons chocolate covered coconuts and stick it in a tupperware in the freezer.
3. Take it out after 30 minutes to stir it and put it back in.
Macros per Serving (out of 1):
28.3g carbos (4.5g sugars)
and 11g fat (3g saturated)
Now, you can certainly use regular chocolate whey. In fact, if you do, I bet yours will end up creamier – more like ice cream instead of a mousse-type protein ice cream pudding ;-) Ah though, with the crunchiness of the dark chocolate filled coconuts in there? Well, la la laaaa :-)))) I think the idea of adding chocolate covered stuff to protein ice cream (AFTER, of course, blending the ice cream ingredients together) is fantastic (!) because you arrive at *crunch, crunch, crunch* as you *nom nom nom* the creamy goodness of the ice cream. If you don’t have dark chocolate covered coconuts, I’m thinking dark chocolate covered almonds would be grand, as would dark chocolate covered espresso beans -> mmmmmmmmmmmmmm…