Monster Cookie Protein Frosty: My Go-To Chill Snack Recipe
Honestly, The First Time I Made This I Thought It’d Flop
So, you know those days when it feels like everything needs to be both healthy and fun? (Honestly, if you have kids, teens, or sometimes just, like, yourself, you get it.) Anyway, the first time I cobbled together a Monster Cookie Protein Frosty, I almost bailed halfway because my blender started making that weird hiccup noise and I was already dodging three overdue texts. But—miracle of miracles—it turned out creamy, cool and just the right level of outrageous. Now, I whip this up on weekends or those odd evenings when dinner feels too far away. Come to think of it, my nephew once called it an ‘edible energy blanket’…which still makes me laugh.
Why You’ll Love This (At Least, I Do)
I make this frosty when a cookie craving meets my post-gym need for something legit filling—and ice-cold. Seriously, my family acts like I’m passing out gold when these show up after a hot-outside afternoon. For the record: nobody ever guesses there’s protein powder, and I must’ve tried—umm—half a dozen brands before settling down with one I can actually drink without making a face. On the odd occasion, my blender threatens mutiny (those frozen bananas, man), but a splash more milk does the trick, and hey, that just means more to go around.
What You’ll Need (Sub-ins Welcome!)
- 1 large frozen banana (honestly, sometimes I grab two smaller ones or toss in a handful of frozen mango if I’m out—still works!)
- 1 scoop vanilla protein powder (my Grandma swore by IsoPure, but I usually just chuck in whatever’s cheap at Target or Nutrition Depot)
- 2 tbsp powdered peanut butter (or actual PB in a pinch—go wild, I won’t tell)
- 1/2 cup milk of choice (almond, oat, cow—if it’s white-ish and drinkable, it’s fair game)
- 1 tbsp mini chocolate chips (I swear by Enjoy Life, but mini ones from Lidl do the business, too)
- 1 tbsp rolled oats (if you forget these, the world won’t end—but it does make it ‘Monster Cookie’ in my book)
- 1/2 tsp vanilla extract (sometimes I just eyeball it, no judgment)
- Pinch of salt (brings out that cookie thing… or so I was told)
- Optional: splash of maple syrup or honey if your nanners weren’t v. sweet, or leave it out and pretend you like ‘em all-natural
How to Chuck This All Together
- Toss everything but the chocolate chips into your blender. (I sometimes layer the banana in first so it doesn’t get stuck under the blade — learned the hard way.)
- Blend on high. You want it thick and creamy, almost like soft serve. If your blender is struggling (don’t panic, they all have drama days) add a dash more milk. This is usually where I stick a spoon in, risk brain-freeze, and sneak a taste.
- Stir in the mini chocolate chips and a pinch more oats if you’re feeling wild. Or heck, just sprinkle’em right on top once you’ve poured it out.
- Serve immediately, either in your fanciest glass or, if you’re like me, straight from the blender jug while scrolling through Reddit. (No shame.)
Notes from the Field
- So, I tried using Greek yogurt instead of milk once—ended up needing a chisel to get it out. Just…maybe don’t go there.
- If it’s not sweet enough—add more fruit or a hint of stevia; actually, now that I think about it, honey is tastier.
- I sometimes let it blend longer than necessary, just because I like it super fluffy; but that’s just me.
Things I’ve Swapped In (One Flop Included)
- Sunflower seed butter works for nut allergies—kind of a toastier vibe, and pretty fab.
- Once tried with pea protein—wow, nope. The aftertaste was like eating garden weeds. Avoid unless you’re into grassy things.
- Cacao nibs instead of chocolate chips? A little crunchier, not bad at all, but I prefer chocolate chips if I’m honest.
Gadgets and Stand-Ins (Confessions Included)
My high-speed blender is my ride or die here. But if you don’t have one, a decent food processor basically gets you there—just takes longer and you need to scrape down the sides. When I tried with a hand blender, it went everywhere (and my cat still won’t go near the kitchen mat). So, um, proceed with caution. On second thought, just use a fork and a lot of muscle if you’re really desperate. Won’t be a smooth ‘frosty’ but hey, it’ll taste fine.
Keeping It Fresh (Though, Good Luck)
Technically, you can keep leftovers covered in the fridge for a day or two, but in my house it never lasts past an hour—someone always finds it. If you really want to prep ahead, freeze it in popsicle molds. But again, don’t blame me when it’s mysteriously gone before you wake up.
Serving: How I Like It (Maybe You Will Too?)
I go classic with a big spoon and, occasionally, a handful of extra chocolate chips on top for drama. My cousin insists it’s best with a sprinkling of crushed pretzels; personally, I save pretzels for snacking later. My neighbor once stuck a dollop of whipped cream on hers, which…wow, really took it up a notch.
Pro Tips I Only Learnt After Messing Up
- Don’t try to blend hot ingredients. One time I zapped the banana to soften it—ended up with a warm smoothie sludge. No.
- Let your protein powder dissolve for 30 seconds before blending for less foam. I know, sounds fussy but makes a difference. Or, you know, not.
- If you rush the blending, it’s lumpy (gross, right?), so—just give it a minute. You’ll thank me.
FAQ (Because People Always Ask…)
- Can I make this without bananas? Sure—use frozen mango or avocado and a dunk more sweetener. Tastes different but still yum.
- What protein powder should I use? I lean vanilla, but chocolate is good too (makes it more decadent). Actually, I tried a peanut butter one once and it overpowered everything so maybe subtle’s better.
- Can I double the recipe? Absolutely; just make sure your blender can handle the chaos. I once flooded mine and banana got everywhere—I’m still finding dried bits in odd places.
- Is this actually healthy? I mean, it’s healthier than a donut. But if you don’t trust me, you can check out Eat This, Not That’s protein smoothie guide for the nitty gritty.
- Any tips for making it even thicker? Freeze your milk in cubes and add that instead—learned this trick form a late-night Instagram scroll. Genius, really.
Ingredients
- 1 ripe banana, frozen
- 1 cup unsweetened almond milk
- 1 scoop chocolate protein powder
- 2 tablespoons natural peanut butter
- 2 tablespoons rolled oats
- 1 tablespoon mini chocolate chips
- 1 tablespoon mini candy-coated chocolate pieces (such as mini M&Ms)
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
Instructions
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1Add frozen banana, almond milk, chocolate protein powder, peanut butter, oats, vanilla extract, and ice cubes to a high-speed blender.
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2Blend until completely smooth and thick, scraping down the sides as needed.
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3Fold in mini chocolate chips and mini candy-coated chocolate pieces, reserving a few for topping.
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4Pour the frosty into two glasses or bowls.
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5Garnish with remaining chocolate chips and candy pieces. Serve immediately with a spoon or straw.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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