u/Dynas86

Many members know of Dynas Ultimate Ninja Creami Cookbook on Google Docs. Unfortunately, at over 180+ recipes and counting its quite large, laggy, and difficult to update and add recipes. I'm looking to get something that is more aesthetic, easier to access, and easier to maintain. Looking for feedback on this layout.

Current recipes are being migrated over online.

https://thepintlab.com/recipes/HadawaysHealthyHabits

Jeni's Birthday Cake took a bit of tweaking. The Icecream is my base BUM Whey Isolate Protein birthday cake recipe. What level's this up are the mix ins. It's quite decadent with the sugar free icing, non fat cream cheese, and protein sponge cake.

Jeni’s Buttercream Birthday Cake — 401 cal, 42g protein, 6g fat, 94g carbs (1 pint including mix ins!)

Recipe found below, including sponge cake and SF icing mix ins.

https://thepintlab.com/community-recipes/630103-jeni-s-buttercream-birthday-cake

Strawberry Shortcake — 333 cal, 37g protein, 9g fat, 53g carbs (1 pint)

Mix-ins: Smuckers SF Preserves, Voortmans SF Shortbread Cookies, Non Fat Reddi Whip, Strawberries

Recipe below:

https://thepintlab.com/community-recipes/630132-strawberry-shortcake

New one this time. I took my favorite muffin and made it into an icecream.

More FREE Protein Icecream Recipes Below

https://thepintlab.com/recipes/HadawaysHealthyHabits

Blueberry Lemon Poppyseed Recipe

1 cup Fairlife Fat Free Milk

3/4 cup unsweetened vanilla almond milk

1/2 scoop Ryse Blueberry Muffins Whey Protein

1/2 scoop BUM Lemon Cake Whey Protein

1 tbsp Allulose or sweetener of choice

1 tbsp Sugar Free Lemon Pudding

1/4 tsp McCormick vanilla extract

1/4 tsp McCormick lemon extract

1/4 tsp McCormick blueberry extract

1 tsp Poppyseeds

1/8 tsp Xanthan gum

Pinch of salt

​

Peanut Butter Protein Icecream with several different varieties based on mix ins.

https://thepintlab.com/recipes/HadawaysHealthyHabits

Peanut Butter

A nutty peanut butter-based ice cream infused with Imitation Butter Extract and butterscotch to enhance that buttery goodness of this hearty flavor infused with peanut butter chips.

Ingredients

1 cup of Fairlife Fat Free Milk

3/4 cup unsweetened vanilla almond milk

1 tbsp sugar-free Butterscotch pudding

1 scoop of Vanilla Ice Cream protein powder OR Ryse Peanut Butter Protein Powder (Preferred)

1 tbsp Allulose

1/8 teaspoon of Xanthan Gum

Pinch of salt

1/8 teaspoon McCormick Butter Extract

1 tbsp PB Fit Peanut Butter Powder

Mix-ins: very customizable which gives quite a variety of flavors.

Peanut Butter Oreo: 2 peanut butter stuffed Oreos

Peanut Butter Chip: 2 tbsp Lily’s Sugar Free Peanut Butter Chips

Reese Explosion: Reese's Pieces and Peanut Butter cups

Nutty Buddy: Little Debbies Nutty Buddy Bar

Healthier Keto option: Frozen Keto Peanut Butter Fat Bombs

Toppings

Any, but I like Non Fat Reddi whip and sugar free chocolate syrup, chocolate sprinkles,

More Protein Icecream Recipes

Some old classics, can you tell I love peanut butter and cream cheese?

Peanut Butter Chocolate Chip

Peanut Butter w/ Reese PB Chips

Cheesecake

Strawberry Cheesecake

3 new flavors for the week...

Raspberry Lemon Cake

Blueberry Lemon Poppyseed Muffin

Honey Butter cinnamon

More detail on recipes below.

https://thepintlab.com/recipes/HadawaysHealthyHabits

Tried out another Starburst Sherbet flavor. The acids really do bring just the right amount of tang. This is my base Sherbet recipe and easily changeable to replicate many flavors including Starburst, Skittles, Sour Patch Kids, and all the classic sherbet and sorbet fruit flavors. All of which can be found in my Google doc.

For a more convenient recipes follow me on ThePintLab/HadawaysHealthyHabits for hundreds of FREE recipes.

https://thepintlab.com/community-recipes/630057-orange-starburst-sherbet

210–235 kcal | 32–38g protein | 8–14g carbs | 1–3g fat | 8g sugar

Italian Cream/Southern Italian Cream Cake — 382 cal, 40g protein, 18g fat, 36g carbs (1 pint)

Vanilla base infused with Italian Cream Coffee Mate, walnuts, non-fat cream cheese, and coconut flakes mix-ins, topped with toasted coconut flakes and non-fat Reddi-Whip.

I made this one Southern Style this time which add pecans as well as walnuts and the cream cheese to kick up the richness.

Recipe found below.

https://thepintlab.com/community-recipes/630048-italian-cream-southern-italian-cream-cake

Decided to mix up one of my original favorites. Very easy to make. Classic vanilla base mixed with the crunchy, salted, buttery flavor of a Butterfinger candy bar.

Butterfinger/Almond Joy/ Reese’s/ Candy Bar — 351 cal, 40g protein, 9g fat, 44g carbs (1 pint)

Recipe Here:

https://thepintlab.com/community-recipes/630019-butterfinger-almond-joy-reese-s-candy-bar

As some of you know, I have a massive guidebook with over 180 flavors available on Google Docs. Unfortunately, the document is getting too big to effectively manage and navigate, with extended loading times and formatting issues. So over the next few weeks, I will be moving all my recipes to The Pint Lab for easier navigation and reference in the future.

Please give me a follow on ThePintLab so you don't miss any of the recipes.

Peanut Butter Base Ice cream with Lily dark chocolate chip and ooey gooey chocolate swirl ribbons.

1 cup fairlife milk

3/4 cup unsweetened vanilla almond milk Silk

1 scoop Ryse Skippy PB whey protein powder

1 tbsp Allulose

1 tbsp PB Fit Powder

1 tbsp SF butterscotch pudding

1/4 tsp imitation butter extract

1/8 tsp Xanthan gum

Pinch of salt

265 cals base; 41 gr protein, 8 sugar (mostly from milk)

Mix ins: 15 gr Lily dark chocolate chips - 50 cals

1 serving of ooey gooey chocolate swirl hand stirred in aand frozen for 5-10 mins . Approx 22 cals

Toppings: non fat reddi whip, 1 tbsp SF chocolate syrup, dash of chocolate sprinkles (approx 20 cals for all)

350 cals for the whole pint include all mixins and toppings.

My Recipe Guide

https://docs.google.com/document/u/0/d/1\_lamDOA\_y7fawQShDuhUZmBrT8zobyP3/mobilebasic

Slight variation from the bourbon pecan. Added cinnamon, bourbon and butter extract into the mix for a bit more kick. A bit of ooey gooey cinnamon swirls mixed in.

Recipe

1 cup fairlife milk

3/4 cup unsweetened vanilla almond milk Silk

1 tbsp allulose

1 scoop vanilla ice cream whey

1 tbsp SF vanilla pudding

1/2 tsp ground cinnamon

1/2 tsp imitation butter extract

1/2 tsp bourbon extract

1/8 tsp Xanthan gum

Pinch of salt

Mix ins:

Bourbon Candied Pecans: 2 cups pecan halves raw unsalted, 1 tbsp SF maple Syrup, 1 tsp Maple Extract, 1 tsp ground cinnamon, 2 tbsp bourbon (Makers mark), ¼ cup unsalted butter, ½ cup Swerve brown sugar, 1/8 tsp Cayenne pepper for heat (optional). Nutrition: Servings 15 (≈28gr), Cal 124, Pr 1.2, Carb 2.1, Fat 12.5, Sugar 0

Follow directions here:

https://www.sugarfreemom.com/recipes/sugar-free-sweet-candied-bourbon-pecans/

Hand stir in ooey gooey cinnamon swirl mix.. Refreeze 10 mins.

Ooey Gooey Cinnamon Swirls: 48 gr Swerve Brown Sugar, 30 gr Splenda Multi Use Allulose Syrup,5gr vegetable glycerin(optional, but helps with softness), 1/3 tsp ground cinnamon, 1/3 tsp kosher salt, 2 tsp unsweetened almond milk or water, pinch of xanthan gum. Whisk all dry ingredients together first. Then add wet into bowl and stir well. Let sit 5 minutes to thicken. Chill 15-30 before use. Nutrition: Servings 2 (49 gr/mL); Cals 13 (All from Vegetable Glycerin), Net Carbs 2.5, Pr 0, Sugar 0, Fat 0

Topped with Non fat reddi whip, a bit of the crumble pecans and ground cinnamon.

My Recipe Book

https://docs.google.com/document/u/0/d/1\_lamDOA\_y7fawQShDuhUZmBrT8zobyP3/mobilebasic

Caramel ice cream base. Mixins as re ooey gooey caramel swirls and Payday candy bar.

The candy bar caramel got icy crystalize from mix in. Ooey gooey Caramel Swirls was great as always.

Might change it up a bit next time and add the powder PB and not use payday bar for mixins. Just use peanuta and ooey gooey caramel swirls.

Slight variation on one of my favorite flavors . Used PB chips this time and ooey gooey chocolate swirl instead of PB swirl.

Peanut butter base with Ooey gooey chocolate swirls, SF PB chips, Reese pieces mixins..topped with reddi whip, SF syrup, sprinkles, and a bit of the mix ins.

Recipe

1 cup fairlife

3/4 cup unsweetened vanilla almond milk

1 scoop Ryse Skippy PB whey protein powder

1 tbsp allulose

1/2 tbsp PB powder

1 tbsp butterscotch pudding, SF

1/8 tsp imitation butter

1/8 tsp Xanthan gum

Pinch of salt

Run on icecream setting.Dig hole offcenter and add Reese's Pieces and SF PB chips (lilies chocolate chips could work great as well.) . Run mix in cycle.

Then hand stir homemade ooey Gooey peanut chocolate swirls. Refreeze for 10 minutes.

Add toppings and enjoy.

Peanut Butter base with the special Reese Peanut Butter stuffed Oreos and Ooey Hooey PB Swirls for mixins. Toppings of Non fat reddi whip, SF chocolate syrup, Sprinkles, Oreos.

Recipe

1 cup fairlife milk

3/4 cup unsweetened vanilla almond milk

1 tbsp allulose

1 tbsp SF Butterscotch Pudding

1/2 tbsp of PB fit powder

1 scoop Ryse Skippy PB protein powder

1/8 tsp imitation butter extract

1/8 tsp Xanthan gum

Pinch of salt

Mixins 3 Reese PB oreos , and 14 gr of my Ooey Gooey PB Swirls hand stirred in.

Toppings: non fat reddi whip, chocolate sprinkles, SF chocolate syrup, 1 oreo wafer (from the mixins).

Ooey Gooey Peanut Butter: 24gr Powder PB (Pbfit), 20 gr allulose, 15 gr/mL SF Maple Syrup (Maple Grove), 15 gr/mL Splenda SF Multi Use Syrup, 5gr vegetable glycerin(optional, but helps with softness), 20 gr/mL unsweetened vanilla almond milk, ¼ tsp vanilla extract, pinch of salt, pinch of xanthan gum.

Whisk all dry ingredients together first.

Add Maple Syrup, Splenda Syrup/Vegetable Glycerin, vanilla extract. Add almond milk gradually while whisking until it thickens to caramel consistency. Let sit 5-10 minutes to thicken. Chill 15-30 before use. Makes 4 servings (114 gr total). Nutrition: Servings 4 (28 gr/mL), Cals 34, Pr 3, Carbs 7.5, Fat .8

Birthday Cake ice cream base with rainbow sprinkles and M&M mixins.

Sugar Free Protein vanilla base with homemade SF Pecan Pralines and Ooey Gooey Caramel Swirls for mixins.

After running mix ins I hand stir the ooey gooey Swirls and refreeze for 10 mins.

https://docs.google.com/document/u/0/d/1\_lamDOA\_y7fawQShDuhUZmBrT8zobyP3/mobilebasic

I've been trying a lot of extravagant flavors lately. Sometimes you got to keep it simple.

Vanilla icecream with m&Ms mix in and Reddi whip, sprinkles, and SF chocolate syrup toppings.