Zach's High-Protein Chocolate Whey Ice Cream

[Zach]

I have three versions:  extra creamy, creamy and sorbet.

Extra Creamy Chocolate Whey Ice Cream--4 servings   .         
                  
Ingredients           Amount   Protein-g   PO4-mg   K-mg   Fat   Kcal
Designer Whey       4 scoops     76        600         400       8     400
Water                     1.5 cups      0          0              0        0       0
Heavy Cream             .5 cup       2         74            89       44    415
Pasteurized Egg White  .5 cup    12         18           180       0      60
Nestles Quik               8 tbsp       4         76          248       2     240
Sugar                        4 tbsp       0           0              0      0      192
                        Total               94         768        917      54    1,307

1 Cup Per Serving (4)          23.5      192       229.2    13.5  326.75
                                         Protein-g     PO4-mg   K-mg     Fat     Kcal

Basically, I start with a 2 1/2 quart mixing bowl. I add the ingredients one at a time and mix with a whisk.

Start with cold water, then the powered whey and mix.  There may be a few small lumps ... but don't worry.
Then add the sugar and mix, and then the Nestles Quik and mix some more.

Add the Pasteurized Egg Whites and cream (no cream in the sorbet version).
Chill mixture in the refrigerator for a couple of hours--although this step is not necessary, it helps. Mix the bowl a little, one last time before pouring.

Add slowly to the ice cream machine according to instructions.

With the last two versions, you may need to scoop out some of the ice cream during the churning process because of overflow.  Sometimes I do it two or three times, especially with the sorbet, because I want it churned a total of about forty minutes to make it extra smooth.

I use a square Pyrex baking pan (pre cooled in the freezer) in which to place the ice cream.

After emptying all the ice cream into the pan, cover with plastic cling wrap and place in freezer for a couple of hours to harden.  While still soft, you can divide the ice cream into the four or six servings as per receipt version.

Eat and enjoy!



PS:  If too hard when you take it out of the freezer, let the pan sit in room temperature for about ten minutes to soften.

Below you can find all three versions on the pdf to download.
The creamy version has about 10 grams of fat.  The sorbet has only 3 grams of fat.

[okarol]

  I was just wondering about this - if you had a version for our recipe contest for IHD's anniversary!

[Zach]

Just to add some more info:

I use "Designer Whey" Natural -- no flavor or sweetener.
The brand name of the Pasteurized Egg White is called, "AllWhites."  Not such a great name.
And I use the Cuisinart Automatic Frozen Yogurt / Ice Cream / Sorbet Maker Model ICE-20 (1 - 1/2 quart capacity)

[okarol]

 

[Zach]

Extra Creamy Almond Whey Ice Cream--4 servings   .         
                 
Ingredients              Amount   Protein-g   PO4-mg   K-mg   Fat   Kcal
Designer Whey          4 scoops     76                600          400       8     400
Water                        1.5 cups      0                  0               0        0       0
Heavy Cream                 .5 cup      2                 74             89       44    415
Pasteurized Egg White    .5 cup    12                 18            180       0       60
Vanilla Extract                 1 tsp      0                  1               19       0       37
Almond Extract               1 tbsp     0                  1               19      0        37
Sugar                         10 tbsp      0                  0                 0       0      480
                        Total                 90              693             688      52   1,392

1 Cup Per Serving (4)              22.5             173        172       13      348
                                           Protein-g        PO4-mg   K-mg     Fat      Kcal

[Zach]

Whey is very good for you.
And in ice cream, it's tasty, too!

http://en.wikipedia.org/wiki/Whey_protein

Major forms of Whey:
Whey protein typically comes in three major forms: concentrate, isolate, and hydrolysate.

Concentrates contain a low level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose — they are 29%–89% protein by weight

Isolates are processed to remove the fat, and lactose, but are usually lower in bioactive compounds as well — they are 90%+ protein by weight. Both of these types are mild to slightly milky in taste.

Hydrolysates are predigested, partially hydrolyzed whey proteins that, as a consequence, are more easily absorbed, but their cost is generally higher.[8] Highly-hydrolysed whey may be less allergenic than other forms of whey.[10] They are very bitter in taste.
 

[brandywine]

I think I might have to try that. I'm having trouble eating enough protein, especially after cutting back on it for so long.

[paul.karen]

Sounds good.  Im not much into chocolate, so i wonder if using nesquick strawberry or vanilla would be an OK substitute.

[Zach]

Sounds good.  Im not much into chocolate, so i wonder if using nesquick strawberry or vanilla would be an OK substitute.

Yes, they work great, too!

[karrye]

Thanks alot for the pdf file.  I printed it out and put it in my binder for desserts for dialysis!

[okarol]

Hey Zach,
I mentioned this recipe and someone said "Whey is a dairy product and we have to avoid the phosphorus."
I tried to look it up but wasn't sure what form it was when I tried the USDA National Nutrient Database http://www.nal.usda.gov/fnic/foodcomp/search/

[Henry P Snicklesnorter]

.

[Zach]

Hey Zach,
I mentioned this recipe and someone said "Whey is a dairy product and we have to avoid the phosphorus."
I tried to look it up but wasn't sure what form it was when I tried the USDA National Nutrient Database http://www.nal.usda.gov/fnic/foodcomp/search/

Sorry okarol, but your friend is misinformed about high phosphorus in whey.
Plus the recipe serving is an entire meal's worth of protein --22 grams.

And Henry, I already listed the potassium and phosphorus per serving-- which is 26 grams of whey--not 100 grams.

 

[Henry P Snicklesnorter]

.

[Zach]

Zach, I wasn’t referring to the values you  gave, nor was I questioning them and offer my apologies if I gave you that impression.

I was simply comparing the USDA’s values for unadulterated whey, sweet (dried & Fluid) and acid (dried and fluid). Their default for easy comparison for all foods is 100mg. The product you use is a preparation containing whey, but it is most unlikely to be just straight whey.

Interestingly, using the USDA values for acid dried whey, a 26 gram serve would have approx 350mg of PO4  and  595mg K, which is way more than the preparation you are using.

I guess it would be fair to say that unadulterated whey is indeed high in phosphorous (and even higher in potassium.)

Thanks for pointing out the differences in raw whey -- dried or liquid and their higher levels of phosphorus and potassium.
As always, read the label of the product to be sure what you are getting.

The powdered whey products I'm referring to (my brand or others) are 100% pure whey protein, which is derived from raw whey.

They are processed and filtered-- usually sold as Whey Concentrate or Whey Isolate. http://en.wikipedia.org/wiki/Whey_protein
And most vanilla flavored or those without any flavoring have just about 150 mg phosphorus and 190 mg potassium per serving.

Reading the ingredient label is always important when choosing a whey product to make sure there is not something added that you don't want.

[Restorer]

In my searching, I've found that the purer kinds of whey protein isolate are relatively low in potassium and phosphorus. Whey protein concentrate and other whey formulations have much more potassium and phosphorus and less pure protein. The USDA database doesn't have values for concentrated or isolated whey protein, just dried whey.

[greg10]

A reader over on a deal site reported a possible good deal to go with Zach's recipe and perfect timing for the summer:

Cuisinart Frozen Yougurt - Ice Cream & Sorbet Maker at Costco B&M for $23.99 AC + tax
The model is Cuisinart CIM-22WPC, 1-1/2-Quart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
Costco B&M sells it for $29.99; Costco coupon book has a coupon to take $6 off.
So the final price is $23.99 + tax.

And a tip on mixing from the internet:

Tip: If you have a mixer, put the ice-cream mix into it and use the whisk attachment. Run it on high to whip in some air. You will basically double the volume. So about 1/2 of your mix will fit at a time. (Put the excess in the fridge and whip air into it again the next day before using the machine again)
You will end up with a smoother texture and creamier ice-cream

[Zach]

 

[Zach]

It's starting to feel a lot like summer.
Time to make the Whey Ice Cream!!!!

[okarol]

 

[Whamo]

    Why didn't I notice this before?  Stellar recipe, my man, stellar.   

[pagandialysis]

You are awesome! I REALLY want to try this now! I have been craving a chocolate milkshake for days but I have been trying to be good because I have labs on the 9th.

[Zach]

It's getting hot out there!!!

Time for some high-protein whey ice cream.  YUM!

 

[okarol]

It's getting hot out there!!!

Time for some high-protein whey ice cream.  YUM!

 

Can you make Neapolitan? 

[talker]

Ah me, another great topic to follow.   

Have been a whey product user off and on for many moons.
Currently making huge efforts to get my 100 grams daily in four doses. (25 grams ea)
Some days I make it, and other times I just everlook it due to being so absorbed in other activities. 

talker