about shakes

[Omlette]

Are any of the shake recipes freezable - for an ice cream affect. Or to just make ahead of time. Does the protein stay viable?

[LisaS]

I find using frozen berries with a little greek yogurt & protein powder and a little icy cold water makes a very thick (spoonable) shake. I would think spending a little time in the freezer would make it even more ice cream like. If I'm out of yogurt, I find that adding a little SF instant Vanilla pudding mix and then letting the shake sit for 5 mins or so really thickens it up and makes it have a creamy mouthfeel. And by a little, I mean 1 tsp or so.

On the protein question, by "stay viable" - I assume you are asking if the proteins are somehow changed by freezing to be no longer used in your body as protein - I would think it is no more damaged than freezing your fresh meat or fish. Afterall, it has already gone through some tough processing to become protein powder at all.

[Omlette]

Thanks, Lisa. I was also thinking about this question to just be able to make up more at one time, so I could just take it out of the freezer as I need/want it.

Yes, on the protein question, I was thinking it might would break down. I know years ago, some protein mixes said to eat/drink immediately to keep it from degrading.

[Gaelen]

Omlette, I've also seen that warning...I think on egg protein. I haven't seen it on whey, soy, rice or mixed protein formulas, which are the ones I mainly use. Check your labels, but like Lisa, I think that you're safe--especially since you're only freezing it for at most a few days.

[Ottawa]

Are any of the shake recipes freezable - for an ice cream affect. Or to just make ahead of time. Does the protein stay viable?

Although some people do not like ground flaxseed I find it adds incredible bulk to a shake and when used along with heavy cream, ice cubes and some Davinci or other sweetener, it makes a shake thick enough that you have to scrape it out of the blender. If you don't want the flaxseed but still need a thickening agent you can use Xanthum gum to thicken but it does not have the body or Omega's of ground flaxseed.
Every few weeks this becomes our evening meal, a large thick milkshake, solid enough to eat with a spoon. As well I find that I can go over by a few ECC as long as I stick to whole foods, so I add a small orange, strawberries, etc..

[cmcole]

What if you made a batch and froze it in icecube containers, and then put it in freezer bags, adding it to your "new" shake the next time instead of icecubes?

The problem might be figuring out the protein/carb counts, but would it be "do-able"?