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Flavor of the week
173 cal 5g C, 4g F, 32g P, 5g fiber
We're keeping it simple this week and looking at my Chocolate Ice Cream.
Before I made this, I would always use a chocolate protein shake instead of milk.
But I wanted to test if I could replicate the same thing with just cocoa powder and regular milk.
Cocoa powder is literally a superfood. It brings a ton of fiber and a little protein on its own.
So for the dry ingredients, it's cocoa powder, sweetener, salt, and xanthan gum.
That's it.
Add that to milk, mix it in, and you're ready to spin the pint.
I personally still like my protein shake chocolate base a touch more.
But if you want to save money, or you can't track down a protein shake you like, this is a great option.
Less variables to worry about, and it still has almost the same amount of protein.
Rapid Reviews
David's Protein Milkshake officially launched this week, and I got my hands on both flavors.
You know how I feel about David as a company.
Not going to pretend that's changed.
But I was curious if EPG could actually improve a protein shake, so I had to try it for myself.
In the bars, EPG gets used to cut calories.
In the protein shake, they take a different approach.
They use it to improve texture.
And it shows.
Thick. Creamy. Almost like a melted milkshake.
Explains why the label says "milkshake," not just "shake" like everyone else.
As much as I don't like David's way of doing business, these are genuinely the best protein shakes I've tried.
The catch: $49 for 12. Just over $4 a pop.
The verdict:
Vanilla: 9.5/10
Chocolate: 8.9/10
Find it (if you don't hate the company lol).
In the Lab
If you've been keeping up with my feed on social media, you know Ice Cream Week just wrapped up.
I shared about the tradition a few weeks back, but here's a quick refresher for anyone that missed it:
One week every year, my extended family flies in from Seattle and we all go to our grandparents' beach house in Maine. Every day we go to a different ice cream shop.
We always end the week at Shain's of Maine.
And this year, I had a surprise for the family.
Shain's of Maine and I spent the last three and a half months developing a flavor together:
High Protein Brownie Batter.
We took my most viral recipe of all time and adapted it for a real commercialized ice cream machine.
That adaptation was not easy.
Commercial ice cream needs fat to hold its texture in a way a Creami pint doesn't.
So we had to add some extra fat in, but we still got the macros to land at 130 calories and 10 grams of protein per two thirds cup.
Scaled to a full pint, that's 390 calories and 30 grams of protein.
We also had to use Lakanto's Monkfruit Sweetener with Allulose instead of the usual monk fruit and erythritol blend I use in the Creami.
(use code ELI15 for 15% off)
The allulose makes the ice cream freeze softer which is huge for keeping it scoopable.
We had to make a few other swaps too, but the result tasted like the real deal.
I brought my whole family in to try it on our last day…
And they loved it.
Getting to put a plaque up on the flavor wall at our favorite shop, with my family standing right there, is a full circle moment I won't forget.
For now, if you want to try it, you have to head to Shain's of Maine in Sanford, Maine.
And this is a limited time run so it might already be gone by the time you're reading this.
But if you're in that area, go find it.
Want more low calorie, high protein Ninja Creami recipes like these? Get my books. 243 recipes across 4 books, $49.99 for the complete bundle.
