Protein Freeze Recipes

Satisfy your sweet tooth
and lose fat with...
RECIPE BOOKLET
17 Nutritious and Delicious Recipes
The first 7 recipes below include
the same 3 ingredients, in the
same amounts. The only difference
is how they're prepared once
mixed. Make one or a variety of
these first 7 popular recipes with
your Protein Freeze mixture.
Ice Cream ....................................3

Fudgesicles.................................4
Frozen Chocolate Bar ................5
Frozen Protein Cubes ................6
Mocha Coffee..............................7
Brownies .....................................8
Chocolate Banana ......................9
Chocolate Milk............................10
Hot Chocolate ............................11
Chocolate-Raspberry Truffle.......12
Black Forest Dessert ..................13
Protein Shake.............................14
Rice Pudding ..............................15
Oatmeal Pancakes .....................16
Vanilla Oatmeal Cookies ............17
Chocolate Coffee Cake ..............18
Rocky Road................................19
info@proteinfreeze.com
ProteinFreeze.com
Ice Cream
INGREDIENTS:
• One 3 lb container of Protein Freeze
powder (chocolate or vanilla )
• 12 cups water
• 1 cup nut butter of your choice
(peanut, almond, soy nut, etc.)
PREPARATION:
Pour entire container of Protein Freeze
Protein Freeze Ice Cream

Serving Size: 1/2 cup powder into a large bowl. (See notes on
Servings per Container: 40 page 20 for ½ and ¼ batch directions.)
Add 12 cups of water and 1 cup of nut
NUTRITION FACTS: butter. Blend well with electric mixer,
(including nut butter) then pour into several smaller to
medium-sized containers and freeze.
Calories..............................165 Remove from the freezer and thaw at
Total Fat ..............................5 g room temperature until soft or
Saturated Fat ......................1 g microwave for about one minute.
Trans Fat .............................0 g
Cholesterol.....................55 mg OTHER DELICIOUS VARIATIONS:
Sodium ........................190 mg
German Chocolate Cake Ice Cream
Potassium ....................338 mg
Add coconut oil instead of nut butter
Total Carbohydrates ...........6 g
(or ½ and ½) and stir in chopped nuts,
Dietary Fiber .......................1 g
shredded coconut, and sugar-free
Sugars.................................2 g
caramel syrup.
Protein...............................24 g
Banana Nut Ice Cream
Use vanilla Protein Freeze and blend in
2 to 3 chopped bananas with the nut
For more delicious variations, butter and water. Stir in chopped nuts.
including mint chocolate chip Pina Colada Ice Cream
and cinnamon ice cream, Use vanilla Protein Freeze and coconut
go to ProteinFreeze.com. oil instead of nut butter. Stir in one
small can of pineapple chunks and
1 cup of shredded coconut. 3
Fudgesicles
INGREDIENTS:
powder (chocolate or vanilla)
• 12 cups water
PREPARATION:
Protein Freeze Fudgesicles
powder into a large bowl. (See notes on Serving Size: 1 fudgesicle

page 20 for ½ and ¼ batch directions.) Servings per Container: 54
butter. Blend well with electric mixer, NUTRITION FACTS:
then pour into popsicle molds and freeze. (including nut butter)
Keep the remaining liquid Protein Freeze Calories..............................110
in the fridge so it’s ready to make more Total Fat ..............................3 g
fudgesicles, or store in plastic containers Saturated Fat ......................1 g
in the freezer. Trans Fat .............................0 g
If you do not already have a popsicle Cholesterol.....................35 mg
mold, go to a discount store, such as Sodium ........................125 mg
Target or Walmart, or purchase one Potassium ....................225 mg
online (visit Amazon.com). Total Carbohydrates ...........4 g
Dietary Fiber .......................1 g
Sugars.................................1 g
OTHER DELICIOUS VARIATIONS: Protein...............................16 g
German Chocolate Cake, S’mores Fudgesicles

Banana Nut, or Pina Colada Stir in sugar-free, low-calorie
Fudgesicles marshmallow cream and graham
Use these ice cream recipes and cracker crumbs and pour into molds.
pour into popsicle molds. Mint Chocolate Chip Fudgesicles
Cranberry Nut Fudgesicles Mix in mint extract and stir in two
Stir in dried cranberries and chopped crushed sugar-free chocolate
4 nuts and pour into popsicles molds. chips per popsicle mold.
Frozen Chocolate Bar
INGREDIENTS:
• One 3 lb container of chocolate
Protein Freeze powder
• 12 cups water
Protein Freeze Frozen Chocolate Bar

• 1 cup of almonds, chopped
PREPARATION:
Serving Size: a piece the size
of a deck of cards Pour entire container of Protein Freeze
Servings per Container: 40 powder into a large bowl. (See notes on
page 20 for ½ and ¼ batch directions.)
NUTRITION FACTS:
Calories..............................185 butter. Blend well with electric mixer.
Total Fat ..............................6 g Cover a cookie sheet with aluminum
Saturated Fat ......................1 g foil. Spray foil with nonfat cooking
Trans Fat .............................0 g spray.
Cholesterol.....................55 mg
Sodium ........................204 mg Pour a thin layer of mixture onto the
Potassium ....................378 mg cookie sheet and sprinkle with chopped
almonds. Place in the freezer.
Dietary Fiber .......................1 g Once frozen, peel off foil and break into
Sugars.................................2 g pieces the size of a deck of cards.
Protein...............................24 g Store in a large Ziploc bag or
Tupperware in the freezer.
For additional variety, use
almond extract to make a
healthy, high protein “almond
roca.” Or use mint extract for
a mint chocolate bar.
5
Frozen Protein Cubes
INGREDIENTS:
powder (chocolate or vanilla)
• 12 cups water
Protein Freeze Frozen Protein Cubes
PREPARATION:
powder into a large bowl. (See notes on Serving Size: 2 cubes (1/2 cup)
Add 12 cups of water and 1 cup of
nut butter and blend well with NUTRITION FACTS:
electric mixer. (including nut butter)
Pour into silicone muffin tray or ice cube Calories..............................165
tray (spray first with non-stick cooking Total Fat ..............................5 g
spray) and freeze. Saturated Fat ......................1 g
Keep the remaining liquid Protein Freeze Trans Fat .............................0 g
in the refrigerator so it’s ready to make Cholesterol.....................55 mg
more frozen protein cubes, Sodium ........................190 mg
or store in plastic containers in Potassium ....................338 mg
the freezer. Total Carbohydrates ...........6 g
Dietary Fiber .......................1 g
These frozen protein cubes go very Sugars.................................2 g
well stirred into warm oatmeal. Also Protein...............................24 g
great with hot drinks. See page 7 for
our mocha coffee recipe.
For variety you can add
chopped nuts, raisins, dried
cranberries, and flavored
extracts to the mixture
before you freeze.
6
Mocha Coffee
INGREDIENTS:
powder
• 12 cups water
PREPARATION:
Protein Freeze Mocha Coffee

Serving Size: approx. 1/4 cup powder into a large bowl. (See notes
(1-2 frozen “protein cubes”) on page 20 for ½ and ¼ batch
Servings per Container: 80 directions.)
NUTRITION FACTS: Add 12 cups of water and 1 cup of nut
(including nut butter) butter.
Blend well with electric mixer, pour
Calories................................80
into an ice tray or silicone muffin tray
Total Fat ..............................2 g
and freeze. Add 1-2 protein cubes (see
Saturated Fat ......................0 g
page 6) to hot coffee, stir and enjoy!
Trans Fat .............................0 g
Cholesterol.....................25 mg Use remaining Protein Freeze liquid for
Sodium ..........................90 mg other recipes or store in plastic
Potassium ....................160 mg containers in the freezer.
OTHER DELICIOUS VARIATIONS:
Dietary Fiber .......................0 g
Sugars.................................1 g Peppermint Mocha
Protein...............................12 g Add ¼ tsp peppermint extract and
sprinkle a pinch of crushed candy cane
Frappuccino to the top of each serving.
• 1 cup chilled coffee Vanilla Latte
• 1/3 cup vanilla Protein Freeze Substitute vanilla Protein Freeze in
powder mocha coffee recipe.
• 1/2 cup ice cubes Pumpkin Latte
• sugar-free cinnamon or Use vanilla Protein Freeze and then
caramel syrup to taste sprinkle pumpkin spice on top.
7
Brownies
INGREDIENTS:
powder
• 12 cups water
PREPARATION:
powder into a large bowl. (See notes on
Protein Freeze Brownies
Serving Size: 1/2 cup

butter. NUTRITION FACTS:
(including nut butter)
Blend well with electric mixer, and then
pour 1/2 cup into a small ramekin or Calories..............................165
coffee mug. Total Fat ..............................5 g
Heat in microwave for 30-40 seconds. Saturated Fat ......................1 g
Mixture should be cooked on edges, Trans Fat .............................0 g
but gooey in the middle. Top with our Cholesterol.....................55 mg
protein ice cream recipe (see page 3) Sodium ........................190 mg
and/or nonfat, sugar-free whipped Potassium ....................338 mg
topping. Total Carbohydrates ...........6 g
Dietary Fiber .......................1 g
Keep the remaining liquid Protein Sugars.................................2 g
Freeze in the refrigerator so it’s ready to Protein...............................24 g
make more brownies, or store in plastic
containers in the freezer.
For this recipe, it is not
recommended that you add
more than 12 cups of water
or use less than 1 cup of
peanut butter.
8
Chocolate Banana
INGREDIENTS:
• One 3 lb container of chocolate
Protein Freeze powder
• 12 cups water
• Up to 40 bananas
Protein Freeze Chocolate Banana

• 1 cup chopped nuts of your choice
Serving Size: one banana (optional)
Servings per Container: 40 PREPARATION:
NUTRITION FACTS:
powder into a large bowl. (See notes
(including nut butter)
on page 20 for ½ and ¼ batch
Calories..............................255 directions.)
Total Fat ..............................5 g Add 12 cups of water and 1 cup of nut
Saturated Fat ......................1 g butter. Blend well with electric mixer
Trans Fat .............................0 g and put in refrigerator or freezer until
Cholesterol.....................55 mg cold, but not frozen.
Sodium ........................191 mg
Cut 1 inch off the end of each peeled
Potassium ....................700 mg banana. Insert a popsicle stick into the
Total Carbohydrates .........29 g cut end, pushing halfway in, leaving
Dietary Fiber .......................4 g the other end exposed for use as a
Sugars...............................14 g handle. Dip each banana into mixture
Protein...............................25 g until totally covered. Sprinkle with nuts.
For added variety, dip Place the chocolate covered bananas
on a plate and put in freezer.
strawberries into this Protein
Freeze recipe mixture. This Store the remaining Protein Freeze
mixture in containers in the refrigerator
recipe is great with vanilla to make more chocolate bananas, as
Protein Freeze as well. needed, or in the freezer as ice cream.
9
Chocolate Milk
INGREDIENTS:
• 1/4 cup chocolate Protein Freeze
powder
• 1 cup low or nonfat milk
PREPARATION:
Add 1 cup low/nonfat milk into a
shaker cup or water bottle. Add 1/4
Protein Freeze Chocolate Milk
cup of chocolate Protein Freeze

powder and secure lid. Shake well
Serving Size: 8 oz.
for 30 seconds and enjoy!
Servings per Container: 80
OTHER DELICIOUS VARIATIONS:
This recipe is great with vanilla NUTRITION FACTS:
Protein Freeze powder too. Add (based on nonfat milk)
almond or berry extract for additional
Calories..............................155
flavor. Or refer to page 6 and stir in a
Total Fat ...........................1.5 g
protein cube or two!
Saturated Fat ......................1 g
Try an ice mocha coffee. Add 1/2 of Trans Fat .............................0 g
the chocolate milk recipe to 1/2 cup Cholesterol.....................32 mg
of chilled coffee and pour on ice. Sodium ........................225 mg
Potassium ....................565 mg
Total Carbohydrates .........15 g
Dietary Fiber .......................5 g
Sugars.................................1 g
Protein...............................19 g
Calories and fat will increase

slightly if 1% or 2% milk
is used.
10
Hot Chocolate
INGREDIENTS:
powder
• 1 cup hot water
PREPARATION:
Add 1 cup hot water to a mug.
Stir in 1/4 cup of Protein Freeze
powder very well.
Protein Freeze Hot Chocolate

Serving Size: 8 oz. For richer, more flavorful hot
Servings per Container: 40 chocolate, refer to page 6 and stir in
a protein cube or two.
NUTRITION FACTS: For variety, add flavored extracts,
such as almond, mint or coconut.
Calories..............................130
Total Fat ..............................1 g
Saturated Fat ......................5 g
Trans Fat .............................0 g
Cholesterol.....................27 mg
Sodium ..........................95 mg
Potassium ....................145 mg
Dietary Fiber .......................5 g
Sugars.................................1 g
Protein...............................11 g
11
Chocolate-Raspberry
Truffle
INGREDIENTS:
powder
• 1/2 cup frozen unsweetened
Protein Freeze Chocolate-Raspberry Truffle
raspberries
• 1/2 cup light soy (or nonfat) milk
• 5-6 ice cubes
• 1/4 teaspoon almond extract Serving Size: 1 cup
• 2 teaspoons Stevia or Splenda
(optional)
NUTRITION FACTS:
PREPARATION:
Calories..............................150
In a blender, combine all the ingredients Total Fat ..............................3 g
and mix well until smooth. Serve Saturated Fat ......................1 g
immediately. Trans Fat .............................0 g
Cholesterol.....................36 mg
OTHER DELICIOUS VARIATIONS: Sodium ........................165 mg
Potassium ....................330 mg
Pina Colada
Total Carbohydrates .........18 g
Instead of chocolate, use vanilla Protein
Dietary Fiber .......................5 g
Freeze and substitute crushed pineapple
Sugars.................................8 g
and 1 tablespoon shredded coconut for
Protein...............................18 g
raspberries and almond extract.
Spiced Pumpkin
Use vanilla Protein Freeze powder and Eggnog
substitute 1/2 cup canned pumpkin for Use vanilla Protein Freeze and
raspberries. Add 1/4 teaspoon cinnamon. substitute 1/4 cup Egg Beaters
Chocolate Macaroon for raspberries. Use almond milk
Substitute 1/2 cup shredded coconut instead of soy milk and add
for raspberries. cinnamon and nutmeg to taste.
12
Black Forest Dessert
INGREDIENTS:
powder
• 1/4 cup water or nonfat milk
• 2 teaspoons peanut butter or
coconut oil
Protein Freeze Black Forest Dessert

• 1 tablespoon nonfat, sugar-free
whipped topping
Serving Size: 1/2 cup • 1 tablespoon reduced-sugar cherry

Number of Servings: 1 pie filling
PREPARATION:
NUTRITION FACTS: Blend Protein Freeze, water and
Calories..............................175 peanut butter together until smooth,
then pour into a small freezer-safe
Total Fat ..............................4 g
individual serving dish.
Saturated Fat ......................1 g
Trans Fat .............................0 g Freeze for about 20 minutes, or until
Cholesterol.....................55 mg desired consistency. As an alternate
Sodium ........................227 mg method, you can simply serve up
Potassium ....................338 mg 1/2 cup of the ice cream recipe on
Total Carbohydrates .........10 g page 3.
Dietary Fiber .......................1 g Top frozen Protein Freeze with
Sugars.................................4 g whipped topping and cherry
Protein...............................24 g pie filling.
For an extra special treat,
enjoy this with our brownie
recipe. Or, for added variety,
substitute other types of
berries or sliced bananas for
cherry pie filling.
13
Protein Shake
INGREDIENTS:
• 2/3 cup Protein Freeze powder
(chocolate or vanilla)
• 1 cup water
• 1 cup crushed ice
PREPARATION:
Add 1 cup water and 1 cup crushed
Protein Freeze Protein Shake
ice, and then 2/3 cup Protein Freeze

powder into blender. Serving Size: 16 oz. shake
Blend on high for one minute or until
mixed very well.
NUTRITION FACTS:
Feel free to adjust the amount of
water and/or ice used in this recipe Calories..............................260
(or use low/nonfat milk instead of Total Fat ..............................5 g
water), or add in a little nut butter to Saturated Fat ......................2 g
make it richer and thicker.
Trans Fat .............................0 g
For variety, add fruit and/or flavored Cholesterol...................110 mg
extracts. Try a Protein Pina Colada Sodium ........................380 mg
with vanilla Protein Freeze, banana, Potassium ....................580 mg
chopped pineapple, and coconut Total Carbohydrates .........12 g
extract. Dietary Fiber .......................2 g
Experiment with this recipe to Sugars.................................4 g
customize the shake specifically Protein...............................44 g
for you.
You can use this shake as your

protein source to complement
your carbs for a complete,
well-balanced meal.
14
Rice Pudding
INGREDIENTS:
• 1/3 cup vanilla Protein Freeze
powder
• 1/2 cup instant brown rice,
measured before cooking
• 1 cup vanilla flavored low/nonfat,
sugar-free yogurt
• 1 tablespoon nonfat milk
Protein Freeze Rice Pudding

Serving Size: 1/2 recipe • Ground cinnamon and/or nutmeg
Number of Servings: 2 (optional)
• Berries and/or slivered almonds
(optional)
NUTRITION FACTS:
PREPARATION:
Calories..............................186
Total Fat ..............................2 g Cook rice according to package
Saturated Fat ......................1 g directions, then spread onto a plate
Trans Fat .............................0 g and place in the freezer for several
Cholesterol.....................16 mg minutes until partially cooled.
Sodium ........................119 mg Meanwhile, combine the yogurt, milk,
Potassium ....................340 mg and Protein Freeze powder in a
Total Carbohydrates .........24 g blender and mix until smooth.
Dietary Fiber .......................1 g Transfer the mixture to a bowl.
Sugars.................................3 g Gently fold rice into the yogurt
Protein...............................18 g mixture. If desired, sprinkle pudding
lightly with ground cinnamon,
nutmeg, berries and almonds. Serve
immediately, or cover and refrigerate.
OTHER DELICIOUS VARIATION:
Protein Tapioca Pudding
Substitute small pearl tapioca
for brown rice.
15
Oatmeal Pancakes
INGREDIENTS:
• 1-1/2 cups oats
• 2/3 cup vanilla Protein Freeze
powder
• 2 whole eggs
• 8 egg whites
Protein Freeze Oatmeal Pancakes
• 1 apple or banana, diced

• 2 teaspoons cinnamon
Serving Size: 1 large pancake
• 1 tablespoon sweetener (Splenda or
Number of Servings: 4
Stevia)
NUTRITION FACTS:
PREPARATION:
Put all ingredients together in a mixing Calories..............................328
bowl. Total Fat ..............................4 g
Saturated Fat ......................5 g
Stir until the mixture has a pancake Trans Fat .............................0 g
batter-like consistency. Cholesterol.................. 105 mg
Spray non-stick cooking spray on Sodium ........................190 mg
a skillet and pour the mixture into Potassium ....................455 mg
the pan. Total Carbohydrates .........45 g
When one side is lightly browned and Dietary Fiber .......................6 g
solid enough to flip, turn the pancake Sugars.................................4 g
over with a spatula and cook the other Protein...............................28 g
side until lightly browned and firm.
For added variety and flavor,

include 3/4 cup chopped
walnuts. Chocolate Protein
Freeze works well in this
recipe too.
16
Vanilla Oatmeal Cookies
INGREDIENTS:
• 1 cup unsweetened applesauce
• ¼ cup Splenda or Stevia brown sugar
substitute
• 2 egg whites (or 3 tablespoons nonfat
egg substitute)
• 1 teaspoon vanilla
Protein Freeze Vanilla Oatmeal Cookies

• 1 cup vanilla Protein Freeze powder
• 1/2 cup whole wheat flour
• 1/2 cup peanut or almond butter
Serving Size: 1 cookie • 1 teaspoon baking soda
Number of Servings: 10 • 2 teaspoons cinnamon
• 1 teaspoon nutmeg
NUTRITION FACTS:
• 1 teaspoon allspice
Calories..............................197 • 3 cups dry rolled oats
Total Fat ..............................5 g • 1 cup carrot shredded
Saturated Fat ......................1 g • ½ cup walnuts
Trans Fat .............................0 g • ½ cup raisins (or dried cranberries)
Cholesterol.....................35 mg PREPARATION:
Sodium ........................192 mg
Potassium ....................200 mg Preheat oven to 350º. Lightly spray a large
Total Carbohydrates .........26 g baking sheet with non-stick cooking spray.
Dietary Fiber .......................5 g In a small bowl, whisk applesauce and
Sugars.................................4 g brown sugar together until the sugar is
Protein...............................12 g dissolved, then whisk in egg whites and
PREPARATION CONTINUED: vanilla until smooth. In a separate larger
Arrange on the baking sheet, then bowl, mix the Protein Freeze powder,
press to 1/2-inch thickness. Bake whole wheat flour, peanut butter, baking
16-18 minutes, or until set in the soda, cinnamon, nutmeg, and allspice.
center. Remove pan from the oven Add separately, stirring well after each
and allow the cookies to stand for addition: applesauce mixture, oats,
one minute, then transfer to a wire carrots, nuts and raisins.
rack to cool completely. Store Using about 1/3 cup dough per cookie,
cookies in an airtight container. shape into approximately 1-1/2 inch balls.
17
Chocolate Coffee Cake
INGREDIENTS:
• 1 cup chocolate Protein Freeze powder
• 1/4 cup unsweetened applesauce
(for richer cake, use coconut oil)
• 1-2 packets micro-ground instant coffee
• 1/3 cup cocoa powder
• 1 teaspoon cinnamon
Protein Freeze Chocolate Coffee Cake
• 1 teaspoon baking powder

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Splenda for Baking Serving Size: 1 medium piece
• 1 egg + 2 egg whites (for richer cake, (1/12 of cake)
use 2 whole eggs) Number of Servings: 12
• 1 (15 oz.) can pumpkin
NUTRITION FACTS:
• 1 teaspoon vanilla extract
• powdered sugar, for dusting (optional) Calories................................86
PREPARATION: Total Fat ..............................2 g
Saturated Fat ......................0 g
Preheat oven to 350°. Spray 8-inch Trans Fat .............................0 g
square baking pan with nonfat, non-stick Cholesterol.....................30 mg
cooking spray and set aside. Sodium ........................140 mg
In a large bowl, combine Protein Freeze, Potassium ....................320 mg
instant coffee, cocoa powder, cinnamon, Total Carbohydrates ...........8 g
baking powder, baking soda and salt. Dietary Fiber .......................1 g
Sugars.................................2 g
In a separate bowl, whisk together oil,
Splenda, eggs, pumpkin and vanilla. Protein.................................9 g
Whisk dry mixture into pumpkin mixture
until well combined then transfer batter For added variety and flavor,
to prepared pan. include 3/4 cup chopped
Bake for 30-35 minutes. Set aside to let walnuts. Or try sugar-free
cool then cut into squares and dust with chocolate sauce and a few
powdered sugar. raspberries.
18
Rocky Road
INGREDIENTS:
• 3 cups chocolate Protein Freeze
powder
• 1 cup water
• 1/2 cup chopped nuts
• 1/2 cup dry rolled oats
OPTIONAL:
Protein Freeze Rocky Road

• 1/4 cup miniature marshmallows
Serving Size: 1/2 cup
Number of Servings: 10 • 1/4 cup raisins
• 1/4 cup shredded coconut
NUTRITION FACTS: PREPARATION:
Calories..............................180 Pour 3 cups Protein Freeze powder
Total Fat ..............................5 g into a large bowl. Add 1 cup of water
Saturated Fat ...................1.5 g and mix well with a fork. Stir in
Trans Fat .............................0 g remaining ingredients.
Cholesterol.....................50 mg
Separate into small plastic containers
Sodium ........................170 mg
and store in refrigerator.
Potassium ....................375 mg
Total Carbohydrates .........11 g Vanilla Protein Freeze works well in
Dietary Fiber .......................3 g this recipe too. For added variety, try
Sugars.................................2 g including dried fruit.
Protein...............................23 g
19
MAKING SMALLER BATCHES
If you don't have a big mixing bowl or enough room in the freezer, you can simply
make a 1/2 batch at a time. There are 13 cups of powder in each container, so
scoop out 6-1/2 cups and add 6 cups water and 1/2 cup of your favorite nut butter.
When making 1/4 batch, put 3-1/4 cups of powder, 3 cups water and 1/4 cup of
nut butter in a blender on high for a minute. You don't even need a bowl or mixer.
CONTAINER SIZES
Before freezing, it’s a good idea to pour the prepared Protein Freeze into smaller
plastic containers, so that it’s easier to thaw out when you’re ready. Or pour into
individual yogurt containers and keep frozen for a convenient on-the-go snack.
ADJUSTING THE RECIPE
Everyone has different taste preferences and goals. Feel free to adjust the amount
of water and nut butter used in your recipes. When less nut butter (or more water)
is used, it’s not as rich or creamy, and doesn’t have as much fat, sugar, or calories
per serving. Experiment with the recipes to customize them specifically for you.
THAW BEFORE YOU EAT
Once completely frozen, Protein Freeze will be very hard because we don't add any
artificial texture enhancers - we try to keep it as natural as possible. So, you'll need
to thaw it at room temperature until soft or microwave it for about one minute.
SNACK IDEAS
The ice cream recipe is best as a late night snack or dessert if you're trying to lose
fat because it's high in protein and low in calories, fat, and sugar. If you're looking
to use this as a meal earlier in the day, it goes really well with warm oatmeal, sliced
fruit, and/or crumbled rice cakes.
ADDING NUTRIENTS
You might try adding one large 29 oz. can of pumpkin to the mixture for the first
seven recipes. It sounds a little strange, but many prefer the taste and texture, and
this will add fiber and many other beneficial nutrients without the addition of many
calories, fat or sugar. In fact, the calories, fat, and sugar will go down a little per
serving. Make sure you don’t accidentally buy pumpkin pie filling, as it’s loaded
with sugar.
CONTACT US
If you'd like suggestions for alternative ingredients or would like to adjust the
nutritional profile (ratio of fats/carbs/proteins) for your goals and personal
preferences, please email us for a prompt, personal reply.
20

Protein Freeze Recipes

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Protein Freeze Recipes

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Satisfy your sweet tooth

and lose fat with...

Ice Cream ....................................3

Protein Freeze Ice Cream

powder into a large bowl. (See notes on Serving Size: 1 fudgesicle

German Chocolate Cake, S’mores Fudgesicles

Protein Freeze Frozen Chocolate Bar

Protein Freeze Mocha Coffee

Serving Size: 1/2 cup

Protein Freeze Chocolate Banana

cup of chocolate Protein Freeze

Calories and fat will increase

Protein Freeze Hot Chocolate

Protein Freeze Black Forest Dessert

Serving Size: 1/2 cup • 1 tablespoon reduced-sugar cherry

ice, and then 2/3 cup Protein Freeze

You can use this shake as your

Protein Freeze Rice Pudding

• 1 apple or banana, diced

For added variety and flavor,

Protein Freeze Vanilla Oatmeal Cookies

• 1 teaspoon baking powder

Protein Freeze Rocky Road

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