by Onyah from Lapband Talk
http://www.nytimes.com/2007/08/01/dining/011mrex.html, with the following ingredients:
2 ½ cups 2% milk
1/3 cup granulated Splenda
Pinch of salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
1 scoop protein powder (Any Flavor)
I dissolved the protein powder in a small amount of milk, then stirred it in right before freezing. I also chopped up 3 Butterfinger mini-eggs leftover from Easter and added them in at the very end (when the ice cream maker had one minute left).
I scooped the finished product into little Gladware half-cup containers; it filled six.
It’s smooth, creamy, tasty, and makes me very happy. The NYT article explains how the cornstarch helps keep crystals from forming, and makes for ice-creamey texture without high-fat ingredients such as heavy cream or egg yolks.
Try it with strawberry protein powder and throw in some chopped berries. Yum!
