Quest Employees Try Blueberry Cheesecake Ice Cream for the First Time
“Just like how Aunt Mae makes it”
Working at Quest you get to sample all kinds of cool protein desserts — cookies, brownies, muffins, chicken and lots of chocolate — but very rarely do any of us get to try protein ice cream. And since global warming is in full effect, it couldn’t come at a better time. Take a look:
Here’s how to make some ice cream and chill:
NUTRITIONAL INFO (RECIPE CREATED BY JOE CASTRO)
OATMEAL CHOCOLATE CHIP CRUSTED CHICKEN
Yields: 2 servings | Serving Size: 2 Scoops
Calories: 214 | Protein: 18g | Fat: 7g | Net Carb: 14g (6g sugar)
Fiber: 9g | P/CAL: 34%
Prep Time : 10 min | Cook Time: 0 min | Total Time: 3hr 10min
½ scoops Quest® Vanilla Milkshake Protein Powder
1 cup unsweetened almond milk
1 oz reduced fat cream cheese (softened)
¾ cup powdered zero-calorie sweetener
2 tablespoons sugar free cream cheese pudding mix
¾ cup fresh blueberries
- Preheat oven to 350°F.
- In a large bowl mix together ½ cup of the powdered sweetener, almond milk, Quest® Protein Powder, softened cream cheese and pudding mix. Add in ½ cup of fresh blueberries.
- Pour ice cream mixture into an ice cream maker and let churn for 10-15 minutes.
- Remove ice cream from machine, place in an air tight container, covering the top with parchment to ensure no ice crystals form on top, and freeze for about 3-4 hours.
- In a mini blender, blend Quest Bars® into a fine crumb.
- Lay crumbs out on a baking sheet and bake at 350°F for 4 minutes. Let cool
- In a mini blender blend the remaining blueberries and sweetener.
- Top ice cream with drizzle of blueberry sauce and Quest Bars® crumbs.
- Serve immediately.