This low calorie, high volume frozen treat is a staple for many dieters and it’s no wonder as to why! It’s sweet and creamy – which is perfect to curve your sweet tooth – and packs lots of protein while keeping carbs and fats low. Meaning there is plenty of room left for fun and tasty toppings as well! 😉
WHAT IS PROTEIN FLUFF?
I’m glad you asked! Simply put, it is a homemade frozen treat made from protein powder. You may see some people call it protein fluff, some people call it protein ice cream. I prefer the term fluff myself because it isn’t quite the same creamy, dense consistency of ice cream. Don’t get me wrong, it is still hella yummy! But I just want to make it known that ice cream consistency is not the goal here. 😂
WHAT IS ALL THE HYPE ABOUT?
Like I mentioned above, protein fluff is made from protein powder. The other main ingredients are ice and milk – in most cases a nondairy milk, like almond – so it is very low calorie. Not just low calorie, but particularly low in carbs and fat while remaining high in protein. It’s no wonder it is so popular amongst dieters!
Another awesome thing about it? It packs so much volume! I have a 7-cup food processor that I use to make mine, and by the time I am done blending, my blender is almost filled to the brim. I am not lying when I say it takes me a good 30 to 45 minutes to finish it.
WHAT YOU NEED
- Protein powder – I use PEScience protein powder. This is always the protein powder I recommend for taste and quality of ingredients. There is no grainy or protein texture and no matter what I am using it for, it always blends so well. If you do need to substitute, make sure you do so with a similar whey + casein blend. (For all Pescience products, you can use code “LaurenFitFoodie” to save 10%).
- Jello pudding mix – any flavor will do! Definitely switch it up!
- Ice – can’t stress enough… make sure it is FRESH!
- Almond milk – or other milk of choice
- Butter extract – I use McCormick‘s. I cannot tell you the difference this addition makes! Butter-flavored explosion. My secret weapon right here!
- Xanthan gum – helps with thickness. I use Bob’s Red Mill.
- Liquid stevia – NatriSweet is the stevia I buy off Amazon. I use it multiple times daily to sweeten my coffee, yogurt, everything!
WHAT TO TOP WITH
Because it is so low calorie for the amount of volume it packs, there is plenty of room for fun top toppings too! This is where you can get creative depending on your nutrition goals or how extravagant you want to be. The possibilities are truly endless! Some of my favorite go-to toppings are:
- Nut butter – a no brainer!
- Cereal – that crunch topping brings a whole new level to it!
- Peanut butter powder – if you are trying to keep things lower in fat. I use PBfit.
- Black cocoa powder – HIIT Nutrition Jet Black Cocoa is the black cocoa I use. It makes for a yummy chocolate topper when combined with peanut butter powder and brings major cookies and cream-like vibes to this frozen treat! For all HIIT nutrition products, you can use code “LaurenFitFoodie” to save 15%.
- Fruit (fresh or frozen)
- Marshmallow fluff
- Protein bar chunks
- ….and the list goes on!
TIPS FOR PERFECTING CONSISTENCY
Protein fluff still very icy? Let me tell you, this isn’t how it should be! Here are some helpful tips that have helped me evolve my protein fluff from the sad icy fluff the first couple of times I experimented making to the delicious, creamy consistency now.
- Make sure you have a good, high powered blender or food processor. This is probably the most important tip of them all. When I first tried to make, I was using an old blender and no matter what I did, I could not get all the ice to crush. Invest in a good quality blender (or food processor like I did) if you don’t have one already. Trust me, it will be worth it and you will use it more than you think!
- Make sure you are using freshly made ice. Sounds weird, but if you use ice that is super frosty and has been in your ice cube tray for a while, it won’t crush as well.
- Make sure you use a high quality, whey+casein blend protein powder. Regardless of your ice and blender, if you you don’t have use a protein powder that has quality ingredients and blends well, the fluff just won’t turn out. I mean, it is the main ingredient after all!
- Also, oddly enough, I have found chocolate protein powder to not blend as well as other flavors. Not sure the reasoning behind this, but something to consider!
- Make sure the amount of each ingredient used is precise! As with any recipe, there needs to be accuracy in the amounts of each ingredients used to ensure desired consistency. This is especially true for this recipe in regards to the amount of milk and ice.
KITCHEN TOOLS USED
- Food Processor – whether you use a food processor or a high-power blender it doesn’t matter! You will just need a device powerful enough to break all the ice up and blend into a creamy consistency. I used to have a crappy one and I could never figure out why my fluff was so icy. Spoiler alert: it was the blender! Whether you use a food processor or blender, it just needs to be large enough to hold the fluff. I am using a 7-cup food processor here.
- Mini spatulas – I use these for so much with all my baking and nightly fluff! They work great to get out all of the fluff so that you aren’t wasting a single drop 😉
WANT TO MAKE THIS RECIPE?
If you try this protein fluff and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!