Protein Ice Cream Crepes

Holy Crepe it's an IceCreamergency!

by SaraSolomon - April 15th, 2015

It’s a BSN Party in my mouth! So friggin’ awesome, insanely sweet, better than Capt’N Crunch!

It's guilt-free so go ahead and eat the hell out of it. I did. I even licked the plate.

I can't stop yumming in my head about it. Dang! Just looking at the picture is enough to evoke feelings that transcend natural arousal and segue into an unusual sort of hunger.

Now all you'll need is a little dessert upstairs, if you know what I mean...

I made 3 versions... and I'm sure you will devise some fancy versions too.

  1. Chocolate strawberry

  2. Chocolate blueberry

  3. Chocolate peanut butter cup

I bet chocolate banana, chocolate cherry or chocolate raspberry would be amazing too. What's your fruit of choice?

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Nutritional Facts

Serving Size: 1 Serving

  • Calories: 253

  • Protein: 40.3 grams

  • Carbs: 14 grams

  • Fat: 4.3 grams
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Cooking Instructions


  • 1 cup of unsweetened vanilla almond milk (note: you can substitute with coconut milk, which will make the ice cream even creamier).

  • BSN Syntha-6 Isolate (Chocolate Milkshake Flavour)

  • Walden Farms Calorie Free and Sugar Free Syrup in Strawberry, Blueberry & Chocolate Flavours.

  • Quest Cravings Protein Peanut Butter Cups

  • 1/2 cup strawberries

  • 1/2 cup egg whites

  • Dash of cinnamon

  • 1 TBSP of the Chocolate Syrup & 1 TBSP of the Strawberry Syrup

  • 1/4 cup of water


  1. Make the Ice Cream by placing the almond milk, 2/3 scoop of BSN Syntha-6 Isolate  (chocolate milkshake flavour), strawberries and water into a blender (I used the tall 16 oz Magic Bullet cup).

    for version 2: use 1/2 cup of blueberries
    for version 3: use 1 cup of peeled raw zucchini. I suggest you add 1 TBSP of the calorie free syrup to further sweeten the ice cream (so you don't detect any zucchini). I suggest you blend the crap out of the zucchini to make a puree because you don't want zucchini chunks in your ice cream, do you?

  2. Pour this mixture into your ice cream machine for 10-15 minutes.

  3. Next, make the Crêpe by combining the egg whites, 1/3 of the Syntha-6 and dash of cinnamon into a cyclone cup (shaker cup) or magic bullet and blend.

  4. Heat a medium-sized non-stick skillet (use a skillet with a lid or use a “Flip Jack Pan“) over medium heat. Spray lightly with non-stick cooking spray (PAM).

  5. Once the pan is heated, pour batter in the center of the skillet and quickly spread the batter evenly over the bottom of the skillet using a circular tilting motion.

  6. Place the lid on the skillet to cook the crepe on both sides. (NOTE: It cooks fast).

  7. Flip the crepe when bubbles in the batter have popped (ie. when the top is set). At this time, the bottom of the crepe should be browned.

  8. Carefully Flip the crepe (use a large spatula or a pancake turner), and cook it until the bottom side starts to brown (~ 1 minute).

  9. Plate the crepe by combining everything.

  10. Slather Chocolate Syrup & Strawberry Syrup over the crepe.

    version 2: use Chocolate Syrup & Blueberry Syrup
    version 3: use Pancake Syrup and top with 1 Quest Nutrition Peanut Butter Cup! I split mine in half.

  11. Plop the Ice Cream on top of the crepe. Feel free to slather more calorie free syrup on the ice cream. Why not? This is anarchy!

  12. Eat and enjoy!

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