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 mass blitz
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 got these when I was in Mexico), I’m thinking dark chocolate covered almonds would be grand, as would dark chocolate covered espresso beans -> mmmmmmmmmmmmmm…