New flavor and it's a goodie. Peanut butter and oatmeal base with chocolate chip and m&m mix ins.
Added some Ooey Gooey PB swirl hand stirred m and then topped with reddi whip and SF chocolate syrup.
Chocolate Ice Cream Base
This one came out with a nice mahogany color after the cherries got sized up on the mix in cycle.
Mixins: Lily's SF dark chocolate chips, SF Ooey Gooey Chocolate Swirl, Frozen Dark Cherries, Pitless no added sugar.
Toppings: non fat reddi whip, great value SF chocolate syrup, pinch of SF sprinkles, drizzle maraschino cherry juice and too with cherry (probably the only 'added Sugar') Everything else is allulose or other non sugar sweeteners.
418 calories for whole pint. 40 grams protein, 9 grams of sugar(almost all from the fairlife milk).
4 peanut butter flavors in the lineup because I love PB.
7rh inning Swirl- PB base with oooey gooey caramei swirls and candied peanuts (think cracker jacks)
Fluffernutter- peanut butter base with Jetpuff marshmallows mixin
Peanut Butter Praline Peanuts - pB base with praline peanuts (might do pecans.instead and maple PB Pralines Pecan)
Honey Cinnamon Sopapilla - Another honey sopapilla with honey extract this time instead of raw honey to cut calories and see how it compares. And because it was THAT good.
Monster cookie (PB base with maple brown sugar oatmeal, m&m , chocolate chips and ooey Gooey peanut butter swirls
Pink Starburst Sherbet (strawberry). My shiney star, I THINK I have the sherbet finally figured out after 5 attempts. also trying something a bit different as this will be base for all the starburst, sour patch kids , and Berry Sour Patch kids sherbet recipes. Need to make sure I get the acidity/tang right and the candied flavor liquids.
Fingers crossed.
Combined two of my favored flavors, pumpkin spice and peanut butter.
Pumpkin Base ice cream with pumpkin spice whey protein.
Mix ins are sugar free peanut butter chips and my custom made ooey gooey peanut butter swirl which stayed ooey and gooey all the way to the end. See last pic.
The ooey gooey swirl mixes have all been a bit so far. Still need to try the Caramel and Cinnamon ones but I'm confident they will hold up like the others.
Very similar to Oreo blast. Even with 2 tbsp of mascropone cheese it was hard to tell a difference. I did add the cheese pre freeze and wonder if it would beore prevelant as a mix in..Very good flavor over all.
Vanilla Base with 2 tbsp mascarpone cheese.
Mixins: 28 gr Oreo wafers, cream removed(saves 7o% calories)
I made and Added my own SF ooey gooey Chocolate fudge swirls.
Topped with non fat reddi whip and SF chocolate syrup.
Note. I did a comparison of 9 gr of non fat cool whip and 9 gr of non fat reddi whip. The Reddi whip looks more volume and is half the calories 10 vs 20 (reddi whip on the left in last picture.)
Macros: 235 base + 120 cheese, + 53 Oreo, + 20 reddi whip+ 15 ooey gooey chocolate fudge + 7 SF Chocolate syrup = . So 450 for the pint which is under half the total calories of the actual Graeter's Flavor.
I think I prefer the Graeter Buckeye over this one but I'm partial to anything peanut butter and/or cream cheese. Definitely a keep though. All the Graeter's flavors are pretty decadant.
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Of all the flavors I've made at this point, probably over 100 different one this one is easily top 5. The ooey gooey Swirls worked! The dusting was great. Only thing is getting a bitore puff from my pastry.
A Latin American special. Vanilla ice cream sprinkled with cinnamon and woven with thick swirls of honey, and cinnamon sopapilla pastries.
Ingredients
1 cup of Fairlife Fat Free Milk
¾ cup unsweetened vanilla almond milk
1 tbsp sugar-free Vanilla pudding
1 scoop Vanilla Protein powder
1 tbsp Allulose
1/8 teaspoon of Xanthan Gum
Pinch of salt
½ tsp ground Cinnamon
1/8 teaspoon of Vanilla Extract
5 gr Sugar Free Honey( YUM Wholesome)
Ooey Gooey Honey Swirls: 30gr allulose, 20 gr SF Maple Syrup (Maple Grove), 15 gr Splenda Multi Purpose Syrup, 20gr water, 5gr Vegetable Glycerin (optional, but helps with softness), ¼ tsp honey extract, pinch of salt, 1/8 tsp xanthan gum. Whisk all dry ingredients first. Mix dry with wet and whisk together. Let sit 5 minutes to thicken. Refrigerate 15 minutes before use. Makes 2 servings (90gr) Nutrition: Servings 1 (30 gr) , Cal 15, Pr 0, Carb 3 Fat 0,
Sopapilla Dust: Mix 5gr Powdered Serve, 1/2 tsp cinnamon, 1/2 tsp allulose ) Nutrition: Servings 1 (15gr) Cal 5, Pr 0 Carb 1, Fat 0, Sugar <1
Sopapilla Phyllo Pastry: 8gr (1 phyllo sheet), 5 gr SF Honey YUM OR Organic Raw Honey, 1 tsp cinnamon, 4 gr (1.5 tsp) powder Swerve Confectioners sugar. Crumple phyllo into small pieces. Lightly mist with cooking spray or water. Drizzle with honey. Sprinkle with cinnamon and swerve. Bake 375° 4-5 mins or Air Fry 375 for 2-3 mins. Nutrition: Servings 1 (≈20 gr), Cal 45, Pr 1, Carb 9, Fat <.5, Sugar 0
OR
Easy Sopapilla Crunch Tortilla: 1 low carb flour tortilla La bandaritea (42 gr), 5 gr SF Honey, 1 tsp ground cinnamon, 4 gr(1.5 tsp) Swerve powder sugar, ¼ Butter Extract mixed with honey. Cut tortilla into small squares. Brush/drizzle with honey. Toss/dust cinnamon and powder sugar. Bake 6-8 mins at 375° or Air Fry 4-6 minutes. Let cool completely until crisp. Break apart as mix in. Refrigerate leftover. Nutrition: Servings 1 (≈56gr), Cal 75, Pr 3, Carb 15, Fat 1.5, Sugar 0
Base vanilla with banana extract added.
Mixins : chocolate chips
1 sliced banana coated with SF chocolate syrup and frozen it but they chunked up on me.
Next time just slice before hand and freeze about 5 mins to harden the chocolate and hand stir in at the end.
I ran them on mix in cycle and they got obliterated. You can see the results in pic. Still tasted great.
Next time add chips for mix in cycle then hand stir in the chocolate covered bananas. Non fat Reddi whip and SF chocolate syrup for topping.
235 base calories + 15 SF choc syrup + 105 banana + 10 non fat reddi whip, + 65 lily milk chocolate chips. 430 total
Recipe book:
https://docs.google.com/document/u/0/d/1\_BfuGV1Sa\_nPIAoeCXV2kZc6imKmwJBa/mobilebasic
Replicated Ben and Jerry Cannoli ice cream..I used premade Cannoli shells coated with SF chocolate syrup and placed in freezer. I made my own filling with allulose, mascropone, skim ricotta and lily chocolate chips. Hand stirred mix ins to keep the shell in chunk's.
Vanilla Base with cinnamon and mascarpone cheese. About 500 cals total with all mix ins. 355 base; 90 from shell, 15 from chocolate syrup, 50ish from the filling. Hard to say with the mix.
I made SF Candied bourbon pecans for mix ins..SF Choc Syrup and reddi whip non fat toppings.
Recipes here
https://docs.google.com/document/u/0/d/1\_BfuGV1Sa\_nPIAoeCXV2kZc6imKmwJBa/mobilebasic
Decided last year I wanted to set a goal to have visible abs at 40 (turn 40 in July.) I've always worked out (20 plus years) but never followed diet, tracked macros, watching fitness content videos, reading books/studies, getting my 10ksteps, etc...
Started at 163# and 21% body fat May 2025.
Measurements Changes: Neck gain 1.5" Quads 2.5" Calfs 2" Shoulders 2.5" Chest 2.5" Waist -1.5" (30.5") Biceps 2" Forearm 1.6"
Discipline and consistency are keys.
There where days I would splurge but 95% of the time I was on target. Meal prep and cooking helps tremendously. Got an air fryer and ninja creami for protein ice cream and it was a game changer!
Got a step tracker, use MyFitnessPal and workout app to track everything.
Diet: Eat whole foods as much as possible. The usually lean meats, chicken, 90/10 beef or better, turkey, white fish, rice, potatoes, rolled oats, keto bread or Dave's killer bread, Kodiak pancakes, all no added sugar or sugar free condiments. Unlimited veggies(broccoli, beans, spinach, zuchini, salad), minimal cheese..LOTS of Ninja Creami protein ice cream. Fruits mostly strawberries and occasionally a banana or pineapple. Whey protein shakes. Lots of low cal protein snacks/muffins.
I cut alcohol out. I've had 3 drinks in the last year where I used to drink 2 Moscow mules a night. Cut refined sugar which is hard because of the sweet tooth. I make lots of keto and artificial sweetner low cal desserts.
My splurge days are usually bbq which I smoke myself and try out different sides maybe 1 or 2 splurge meals (not days) a month on cut.
Supplements: multi vitamins, creatine, whey, magnesium glycinate, vitamin d and k2. Ephedrine on cut for appetite suppression. TRT the whole time. Peptides last 6 months for BPC157 and GhK.
Halfway through had a big hurdle. I Over trained at first doing 6 days a week(sometimes 7), PPLPPL for 2 hour sessions and had a failed bulk through the winter where I gained 15lbs of fat(per dexa scan). I think it was due to injury which occured around Thanksgiving. I had partial tears on both my elbow tendons. Had extremely bad golfers and tennis elbow. Had to stop lifting upper body for 6 weeks, so everything was legs and abs and cardio from new years to mid February..took a month to get back to my pre injury lifts.
Switch to 5 days workout. PPL, rear, Upper, lower, rear. Cardio is 10k+ steps a day..it's warmer I usually get a out 14k.
Started warming up and stretching, taking recovery serious. Focus on sleep, sauna, heat pads and icing, getting massage. I did take box 157 and GHk and still do which helped vastly with recovery. At 4 weeks my tendons had healed but I lushed it to 6 anyway.
All my lifts have gone up drastically. I haven't one rep maxed.
Bench 155 to 275 for 3
Squat 185 to 365 for 8
Deadlift 155 to 315 for 3
Barbel Curls 60 to 120 for 8
This year has been very transformational and I've developed a new lifestyle focus much more around living and eating healthy. Stay disciplined. Stay consistent.
Graeter's Backstretch Bourbon Cherry is a limited-edition flavor created in partnership with Churchill Downs as the officially licensed ice cream of the Kentucky Derby.It features rich, bourbon-kissed ice cream blended with black cherries and praline pecans.
This one is a keeper. Balance of cherry and nuts with a hint of warmth from the bourbon.
Vanilla Base ice cream with bourbon extract and cherry.
Mix ins: I premade sugar free pecan Pralines with pecans, swerve, butter, half and half, allulose (might try using skim milk and light butter next time.
Kroger frozen pitied dark cherry.
Reddi whip non fat and marishino cherry juice toppings.
Whipped up these to trying and get some 'ribbon'. Swirl mixins. In the fridge for now. These are all sugar free. We shall see how it goes.
Sometimes we gotta share the fails. Experiments aren't always successful. While this tasted good and wasn't a 'fail' it's not what I'm after. This was orange, lime lemon, and Pinnapple with vanilla base.
Still having issues with my sherberts in general. It's not quite there. This tasted too much like my Creamsicile recipe which is good but not what I'm going for. Wanted more like sherbet and less like icecream. I think I need to reduce the milk, maybe cut the pudding/jello, increase the juice, increase flavor extracts and dial up the citric acid to get that distinct sherbet tang. Back to the mad lab for another try.
Vanilla Milkshake base ice crea. with Golden Oreos, filling removed. 3 cookies w/o filling is 60 cals. Non fat reddi whip and SF caramel.
Lemon Cake Base using BUM Lemon Cake Whey with Swerve SF strawberry icing and a bit of cool whip to fluff it up. Only sugar is from the fairlife milk
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255 cals for the whole pint. 39 gr protein, 7 gr sugar
An Oldie but goodie.
Recipe guide pending update.
https://docs.google.com/document/u/0/d/1_BfuGV1Sa_nPIAoeCXV2kZc6imKmwJBa/mobilebasic
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4th one. Vanilla with Nescafe. Like this one quite a bit. Good balance for the Dulce de Leche.
Chocolate Base Dulce de Leche. Too much chocolate flavor for dulce de leche. Prefer the caramel/vanilla. Tomorrow we shall see how the coffee one taste.
Recipe
3/4 cup fairlife non fat milk
3/4 cup unsweetened vanilla almond milk
1 SF Dulce de Leche pudding pack (wet, 100gr)
1 scoop chocolate whey protein
1 tbsp allulose
1/2 tbsp cocoa powder
1 tbsp SF Dulce de Leche Coffee syrup
1/8 tsp vanilla extract
1/8 tsp xan gum
Pinch of salt
Mix ins : none Toppings: Non fed cool whip, SF Chocolate Syrup great value brand, Chocolate sprinkles
Using up the Dulce de Leche pudding packs. Since there are many varieties I decided to make one vanilla, one, chocolate, one coffee, and one caramel base ice cream to see what Dulce de Leche flavor reigns supreme.
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Toppings is just SF caramel Syrup.
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Prepped this one line 2 weeks ago and finally got around to making it.
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Recipe
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1/2 cup fairlife milk non fat
1/2 cup unsweetened vanilla almond milk Silk
1/2 cup SF Lemonade Minute Maid
1/2 Cup strawberry
1.5 tbsp allulose
1 tbsp SF vanilla pudding
1 scoop of vanilla in ice cream whey
1/8 tsp Xan gum
1/8 tsp citric acid
1/4 tsp strawberry extract
Pinch of salt
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