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from Michelle's cookbook

Shelly's Chocolate Coconut Cookie Protein Ice Cream



  • 1 cup Vanilla Soy Milk (or Regular Milk)
  • 2 scoops Chocolate Protein Powder
  • 1 Tablespoon Sugar Free Torani Syrup (I used SF White Chocolate)
  • 2 Tablespoons Unsweetened Coconut, toasted
  • 4-6 Sugar Free Coconut Cookies, (I used these) broken into pieces
  • Preparation:
    1. Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff we are used to.
    2. Mix together milk, coconut, syrup and protein. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add the cookies. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

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    modified: 2011.09.29 | created: 2011.09.29

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