The "Super Chill" Method for making a Protein Frosty

Did you like yourself a Wendy's Frosty pre-op? I did. It was a little different than a milkshake. Thicker, more ice. It could hold a spoon HOSTAGE! Yeah...the Frosty is nice. But we're not living like that anymore!

But did you know you can achieve that same effect with your protein shake? Yep! And I'm going to tell you how.

Let's do this!

Nik's "Super Chill" Method of Blending Frosty-like Protein Drinks

Ok so let's talk blenders first. If you have a Ninja blender or system, you get to pass go and collect your protein Frosty...you really don't need the Super Chill method, frankly. Your equipment does it all for you. Sigh...you lucky duck. 

I have three blenders (this one, this one and the one below). For the sake of argument I'm using this one (Hamilton, Jr. I call him) to explain my method.

My apology for lack of process pics. I make one of these every day so tomorrow I'll snap pics and add them.

For this you'll need:

• A blender (duh)
• Your favorite protein (I used this)
• Any additives you like (pudding mix, syrups etc.)
• Ice
• Some form of liquid

STEP ONE:

If you have a large pitcher blender and not a little cutie like Hamilton, Jr., the method remains pretty much the same. The first step is to add your protein to the blender. Yep...that's right. Before you put anything else in, put your protein in there. Put whatever DRY additives you use in at this point too (cocoa powder, sweetener, etc.)

STEP TWO:

Add exactly 8 cubes of ice. And not those little baby cubes of ice that didn't get enough water in the ice cube slot. Eight REAL cubes of ice. This is serious stuff people.

STEP THREE:

Add about 3 oz. of the liquid that you're going to add. If you're adding syrup, do it at this point but subtract that from the other liquid you add (so if you use 2 pumps of syrup, which equals about an ounce, subtract 1 oz of milk or water from what you pour in).  Let it trickle down as far as it'll go then give the blender a jiggle to get it down a bit further. Is it down there? Yes? Good!

STEP FOUR:

Ok, blend it about 15 seconds or so. Just long enough to get the ice moving.Your blender may have trouble at this point. Do not worry! At this point, pour the remaining 3 oz. of liquid (if you feel you need it. For some people with really good blenders the 3 oz. along may be enough!) in your blender and jiggle the blender again to get it all going downward. 

Turn on your blender again and just let it go about a minute and a half. Now in general when a shake blends, as it aerates it turns a lighter shade and you can usually see that happening from the top to the bottom. Every time I've tried this method, the light color gets about halfway down before it just doesn't want to blend anymore. 

At that point, jiggle and blend again another 20-30 seconds. If need be stir the liquid down to the bottom but don't add anymore liquid unless you absolutely have to! (In which case add just a tablespoon at a time.) It'll never get to be all one color, I've found, and you'll probably have to stir it to get it all mixed. If there are ice chunks, give it another go for about 20 seconds (repeat stirring/blending as many times as you deem necessary to obliterate ice chunks). If you don't feel any chunks, it's ready to go into your glass!

...and speaking of that protein I used, a week or so ago I polled folks on the BF Facebook Page to find out if you'd be willing to invent a recipe for a BIG prize. Fit Frappe is the product that will be at the center of Bariatric Foodie's first ever recipe contest! More details are coming but familiarize yourselves with the product because there will be prizes!

And if you weren't a fan of the frosty, check out these other time-tested BF protein drink making methods:

• The Triple X Method to mixing triple thick protein milkshakes
• How to make a hot protein drink

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