Low Carb Birthday Cake Ice Cream

Whey protein “brownies” are a classic low carb treat. Mix whey protein and little water in a mug, stick it in the microwave for 30 seconds and poof... you are delivered a cupful of what is almost, but not quite, entirely unlike a brownie. The fine people at G Butter have come up with a premade raw mix that much more palatable than the do-it-yourself concoctions I’ve seen. You can eat it right out of the jar or dollop a spoonful on a plate and cook it. Either way, it’s fast, easy and delicious. One of their most popular flavors is Birthday Cake. I figured this would be a promising mix-in for a cake flavored ice cream...and it was!

The G Butter contains all the necessary flavoring and colorful sprinkles. It’s truly a ready-made solution. I decided to cook the G Butter rather than mix it in raw. It tastes better and doesn’t freeze rock hard. (No need to mix in glycerine.) I was inspired by the directions on the label to use the cover of my ice cream container as the vessel for microwaving the G Butter. However, lining it with parchment paper would have been a better idea. Any white cake ice cream flavoring will work for the ice cream. I was able to get acceptable results with the Alpha Freezz Birthday Cake flavoring if I cut the amount used by half.

Ingredients

Low Carb Philadelphia-style Ice Cream Base
1-2 tablespoons LorAnn Oils Cake Batter Flavor Fountain Ice Cream Flavoring or ½-1 tablespoons Alpha Freezz Birthday Cake or 1-2 teaspoons Dulce de Leche Flavor Extract
2 tablespoons G Butter, Birthday Cake

Directions

1. Scoop the G Butter into an ice cream container cover or another similarly-sized microwave safe plate or bowl.
   
   
   
   
   Microwave for 30-60 seconds or until all of the G Butter has changed color.
   
   
   
2. Place in the freezer to cool completely. Remove the G Butter and break it into chunks. Dump the chunks in the ice cream container and cover. Store in the freezer.
3. Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base. Add the cake flavoring after the mix has cooled. Cover and chill in the refrigerator for a few hours.
4. Follow your ice cream maker’s directions for making ice cream. Add the G Butter chunks about ten minutes before it will be done churning. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.