Cake Pop Protein Fluff

June 2020 Update:

It’s been about 7 months since I’ve been making this flavor of fluff, so I’ve made a few adjustments:

  1. I use about 250g of ice now
  2. I dropped almond milk to 40mL instead of 60mL
  3. I don’t let the food processor blend for more than 3:30 seconds. YES, I time it. I started to get really painful bloating when I let it blend for a long time, but stopping it around 3:30 has kept all the painful bloating away!
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๐Ÿฆ๐—ฃ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—œ๐—ฐ๐—ฒ ๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ๐Ÿฆ . The first time I tried making protein fluff/protein ice cream… it was so awful I legitimately THREW IT AWAY. (And I was following a popular recipe at that!!) Only this past week I decided to give this dessert a second try and my aim was to make the consistency more like ice cream and less like cool-whip. If you want more of an ice cream consistency, give this a try! I adapted this recipe from @kelseyjfit & @lorifitlife ๐Ÿ˜‹ . ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฎ๐˜€๐—ฒ: 167 cals 24.6P/1.6F/11.6C ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐˜„/ ๐˜๐—ผ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด๐˜€: 369 cals 30.3P/11.9F/37.5C . ๐Ÿ’œ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€ ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฎ๐˜€๐—ฒ: โ€”200g ice cubes โ€”60g almond milk โ€”1 scoop (32g) of a whey/casein BLEND protein. Here I used @pescience cake pop ๐Ÿฐ โ€”8g any sugar free Jello pudding mix (I used cheesecake here!) โ€”1-2g of Xanthan gum or Xanthan not guar. (Just a tiny amount!) โ€”cake batter extract (a generous drizzle ๐Ÿ˜‹) โ€”a touch of extra sweetener if you need. Iโ€™ll toss in a bit of skinny syrup. ๐—ง๐—ผ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด๐˜€: โ€”13g Pillsbury sugar free cake mix (apparently eating cake mix raw is bad because raw flour is bad so bake the mix dry first if youโ€™re paranoid) โ€”20g star berry blast @official_allamericanbutter โ€”10g sugar cookie toast crunch โ€”sprinkles โ€”Walden Farms Sugar Free Chocolate Syrup . ๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€: 1. In a food processor blend 200g of ice until it reaches snow consistency. I blend it once, then scrape the sides and blend again. 2. Add the other ingredients (almond milk, protein, pudding mix, xanthan gum, sweetener etc) 3. Blend for 45 seconds 4. Scrape the sides 5. Blend for 2 minutes (set a timer) 6. Scoop into a bowl & freeze for 30 minutes to an hour 7. Add toppings just before serving ๐Ÿ˜‹ . If you want your ice cream to be more fluffy, you would let your food processor blend the mix a lot longer and it would โ€œfluffโ€ up. I set a timer so that it doesnโ€™t fluff up too muchโ€”itโ€™s gross to me when itโ€™s too fluffy!! ๐Ÿคข . . So now that Iโ€™m in the protein ice cream game, tell me, what are your favorite toppings?? ๐Ÿ˜

A post shared by Emily (@emyogi_fit) on

Using PE Science protein is really a necessity for protein fluff as the casein in the whey/casein blend helps it to fluff up. You do not need to use xanthan gum or any substitutes if you are using PE Science.

However if you insist on using a whey protein powder, you will need to use xanthan gum (or not xanthan not guar) to help it fluff. Xanthan gum has been known to cause bloating!


I add in about 30g of Skinny Syrup. You can buy them online, on Amazon, or I recommend visiting your local Home Goods/Marshalls/TJ Maxx/Ross to get them for cheap!

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