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1st Phorm Vanilla Ice Cream Protein Custard

This is kind of a cross between custard and bread pudding. One serving packed with 27 grams of protein in 205 calories. The recipe makes 4 servings.

It tastes so good the trick is to remind yourself you can have more next time!

The secret to making this cook evenly is to use a Pyrex baking pan (or stone cookware) and a true convection oven. I use a small counter top Waring convection oven.

All of the ingredients combined create the texture, and Almond meal is a key ingredient for making this a success.

Non-stick cooking spray of your choice is another important key to success for this recipe.

Preheat the oven to 250 degrees Fahrenheit.

I use a VitaMix blender to mix all ingredients at high speed, then lower the speed and add the Almond meal as the last ingredient.

Pour into baking pan and bake for 1 hour. Cooking times may vary. If the center is still a bit runny you can cook longer.

Let it cool to room temperature or chill in the fridge, then cut into 4 servings and keep it chilled.


2 cups liquid egg whites (raw)

1 cup pumpkin puree (cooked)

1 cup white or pinto beans (cooked)

1 1/2 scoops 1st Phorm Level 1 Vanilla Ice Cream Protein Powder (the Ice Cream Sandwich flavor works well too!)

1 tablespoon almond flour

1/4 teaspoon stevia

1 tablespoon pumpkin spices

1 tablespoon cinnamon

The spices and Stevia can all be adjusted acco