Product Review: Arctic Zero “Ice Cream”
I had read all about this frozen dessert online and have been dying to try it for quite some time now. The things that most had me interested is that they were advertising it as having only 150 calories in the WHOLE PINT. Not only that, but I thought it was kind of cool that people were describing it as almost a frozen whey protein shake because it has 14g of whey in the pint. Did I mention that it’s fat free and that there are no sugar alcohols? Who wouldn’t want to try this stuff? My only issues on getting it were:
- I never go to Whole Foods, which is where they sell it, because I can never drag my mom there (definitely not by choice) and
- Buying it online you couldn’t buy just one pint, you had to buy an entire case of at least 6 and that was too many and too much money for me.
So the other day my friend and I decide to venture over to Whole Foods, so happy to finally find somebody to go there with, and I remembered that that’s where they sold it and jumped right on the opportunity. At this point, the most difficult thing was choosing which of their delicious flavors it comes in (chocolate, chocolate peanut butter, coffee, cookies + cream, mint chocolate chip, strawberry, vanilla maple and seasonally pumpkin spice!!) I went with chocolate peanut butter.
Since it was a hot day, by the time me and my Arctic Zero got home, it was half melted and I threw it right in the freezer and off to work I went. While I was there, the whole time I was thinking about how excited I finally was to try it when I got home. When I got there, I didn’t even wait until I got changed and went straight for the freezer. I got it out and it looked a little funky because I had let it melt and then re-freeze. One of the things that I had read about it online was that it had a different consistency than ice cream and that it wasn’t as creamy, but I totally disagree. I honestly thought that it was really good and had an awesome flavor. I ate a servings worth (1/2 cup) and I easily could’ve eaten the entire pint!
I would recommend you try this ASAP. Not only is it a delicious frozen treat, but you could also add it to your pre/post-workout shakes for an added boost in protein! Just think of all of the possibilities. So if you live anywhere near a Whole Foods, or another retailer, or even if you don’t mind buying it online, I definitely think that this is worth your buck.
Nutritional info per 1/2 cup serving (4 servings per pint): Calories- 37; Fat- 0g; Saturated Fat- 0g; Cholesterol- 10mg; Sodium- 80mg; Carbs- 6g; Fiber- 2g; Sugars- 6g; Protein- 3.4g
Ingredients: PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC CANE SUGAR, CHICORY ROOT, DUTCH PROCESSED COCOA POWDER WITH ALKALI, GUAR GUM, XANTHAN GUM, NATURAL FLAVORS, SEA SALT, MONK FRUIT CONCENTRATE. <- copied directly from their website.
It’s my first step-by-step recipe with pictures for each step! I was cruising the web the other morning and I stumbled across a site called Steph Chows and sat there and looked through all of her recipes because that’s what I do. Well I came across one that I really would like to make my mom and altered it a bit. It was Whole Wheat Biscotti.
Did I mention what time it was when I randomly decided to start making this biscotti for her? Yeah, I had work at 5 pm and I wanted to workout so I figured I might as well get it out of the way. Makes sense, right?
Didn’t think so.
You may be a bit weary to try this recipe because of the secret ingredient but it’s good to have for a light dessert or for a snack if you’re low on your protein count for the day. Don’t knock it til you try it! :-) You could always freeze this and make it into an ice cream as well.
Chocolate Strawberry Protein “Pudding”
- 1 scoop chocolate protein powder
- 1/2 cup low-fat cottage cheese
- 1 tsp chocolate PB2
- 3 strawberries, sliced and 1 for garnish
- squirt of sugar free chocolate syrup
- dash of cinnamon
- 1 packet of Splenda
- Throw all of the ingredients, except for your fourth strawberry into a food processor and blend until most of your cottage cheese chunks are nicely blended.
- Pour into a bowl and refrigerate for 10 minutes.
- Top with another sprinkle of cinnamon and the last sliced strawberry.
Nutritional info per serving (serves 1): Calories- 182; Total Fat- 1.6g; Saturated Fat- 0.6g; Sodium- 541.2mg; Carbs- 15.2g; Sugars- 7g; Fiber- 1.8g; Protein- 24.4g
Recipe From: Greenlite Medicine
- 6 egg whites
- 1 tsp vanilla extract
- pinch of cream of tartar
- 1 cup of granular Splenda
- 1/4 cup unsweetened cocoa
- Pre-heat oven to 250 degrees. Beat the egg whites in a glass bowl. Once they become opaque and white, add the extract and the pinch of tartar. Keep beating until soft peaks then add in the sweetener and cocoa slowly.
- Once the mixture is uniform, use a teaspoon to transfer the egg whites onto a parchment paper-lined cookie sheet. Try to keep them as uniform-sized as possible to ensure even baking.
- Bake 1 hour. Once the meringues are set, turn off the oven and leave the cookies in the oven to dry (about 1 more hour). Take out the baking sheet and allow the cookies to cool completely prior to removing them from the sheet. Store in a sealed air-tight. Store in a sealed air-tight container.
Adapted From: This Chick Cooks.
- 2 medium sized bananas, sliced and frozen
- 1/4 cup oats
- 4 tbsp PB2
- 3/4 cup unsweetend almond milk (or any milk of your choosing)
- Put oats in a blender and blend until powdery. Add other ingredients and blend well until there are no chunks of frozen banana left.
Nutritional Info per serving (serves 2): Calories- 201; Fat- 3.5g; Saturated Fat- 0.2g; Cholesterol- 0mg; Sodium- 151.2mg; Carbs- 39.1g; Fiber- 6.5g; Sugars- 15.4g (mostly from banana, rest is from the PB2).
Recipe Adapted from: The Naked Kitchen
- 2 medium sized bananas
- 1 tbsp maple syrup or honey (optional)(I used 3/4 tbsp of Sugar-Free Syrup)
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp peanut butter (optional) (I used 1/2 tbsp of chocolate mixed PB2Di)
- Peel bananas and chop into 4-5 chunks. Put in a zip lock bag or airtight tupperware container and freeze for a few hours or overnight.
- To prepare ice cream, put the bananas in a blender. Start out pulsing until the banana is chopped into confetti sized pieces and then process normally until a soft ball forms. Process again until a soft ice cream forms.
- Add in the rest of the ingredients: syrup, vanilla, cocoa powder and peanut butter and pulse just to mix in.
- Spoon into bowls and serve or to make a soft serve style, spoon into baggie, cut a tip at one end and squeeze out swirling.