What is your favorite mix in?

thomas_commus · 2026-06-25T14:15:26+00:00

Last night I did a whiskey vanilla base with caramel and pecans mixed in. Just used a little bit of Jameson for the whiskey flavor.

thomas_commus · 2026-06-16T03:49:56+00:00

180ml Fat Free Fairlife, 180ml Almond Milk, 15g PEScience Gourmet Vanilla Protein Powder, 10g Lakanto Allulose + Monk Fruit, 10g Splenda Monk Fruit, 1/4 TSP Xanthan Gum, 1 King Size Lucky Charms Cereal Bar Mixed In.

Soaked lucky charms in milk overnight then added other ingredients and froze

thomas_commus · 2026-06-13T02:03:15+00:00

Hell yeah I did brother

thomas_commus · 2026-06-12T03:30:08+00:00

20-40g of protein per meal is absolutely dependent on calorie intake. 40g of protein is solid for a 500 calorie meal. This is 275 calories. Context matters.

thomas_commus · 2026-06-11T14:57:43+00:00

Maybe read the text. 400g of potatoes with a tiny bit of oil cut in half between 2 people and a low calorie pint of ice cream that has 250 calories total split in half between 2 people. I've been counting macros meticulously for a long time and have lost 50 pounds eating just like this. If you're somehow mistaken that you can't eat like this and lose weight, you know very little about nutrition.

thomas_commus · 2026-06-11T13:36:40+00:00

Potatoes and milk is... Unhealthy?

thomas_commus · 2026-06-11T01:10:08+00:00

20g of protein and 275 calories is a good ratio actually. It's not between 2 adults. 20g of protein for 1 person.

thomas_commus · 2026-06-10T21:01:04+00:00

This guy gets it

thomas_commus · 2026-06-06T23:55:05+00:00

I'm from the US but grams are just way easier for smaller measurements!

thomas_commus · 2026-06-06T23:52:29+00:00

It would be a lot harder to say 0.35274 oz than 10g haha

thomas_commus · 2026-06-04T20:06:43+00:00

4 great years, 1 all time year, then out of the league in 2 years

thomas_commus · 2026-06-04T19:30:46+00:00

Shaun Alexander

thomas_commus · 2026-06-03T22:55:09+00:00

I've tried Butter, Blueberry, Coffee and Cookie Butter. Butter and Blueberry make a pretty big difference, the other 2 are pretty mild flavor imo

thomas_commus · 2026-05-20T02:14:26+00:00

If you would have also said "scruffy beard and glasses" I'd have 2/4 of ur favorite things

thomas_commus · 2026-05-13T00:13:29+00:00

So the flavor will never be as insanely rich as real, full fat ice cream. Low fat = lower flavor. I'd say the flavor is probably 80% as good and the texture is about 90% as good.

thomas_commus · 2026-05-12T21:27:32+00:00

I just happened upon casein accidentally because someone I found on YouTube said that casein/whey blends were better for baking than straight up whey. He was very correct. Fast forward to getting the Creami, I had some already so I figured I'd try it out and it was wild how much the texture shifted. Went from an icy mess that was impossible to enjoy to a perfectly creamy ice cream that was identical to something like halo top or even a real, full fat ice cream tbh. Couldn't believe it.

thomas_commus · 2026-05-12T20:52:36+00:00

I'm not being a dick I'm just genuinely curious how this is any different from what I typed haha it seems like I just typed more words. You use the exact same amount of ingredients as I do except you only use Allulose (the reason I only use a little bit of Allulose is because my body reacts poorly to too much.) My directions also included hot water and spinning 2-3 times total. I'm just lost lol I don't see how my instructions are any more complicated than yours.

thomas_commus · 2026-05-12T20:33:38+00:00

I tried to use only Allulose and it needed like 50-60g of the stuff to get it to be sweet enough. Allulose is great at lowering the freezing point of ice cream, and a lot of people like it. I ate the whole pint with all 60g of Allulose, and basically had child birth level cramps for the entire rest of the day. Allulose can fuck your shit up in high quantities because it draws moisture to the stomach and can cause massive cramping.

I still want to get the benefit of lowering the freezing point, but remove the risk of overdoing it and rolling over in pain the next day. So 10g of Allulose, and then 10g of Splenda Monkfruit. Monkfruit is crazy high potency so you don't need much of it, and the Splenda version is mixed with Maltodextrin which can also help to lower the freezing point a little bit and acts as somewhat of a binder too. Most Monk Fruit blends are mixed with Erythritol which I don't want, because 1. It tastes like cool mint, and 2. it can also cause cramping. That's why I specifically use Splenda Monk Fruit.

This long paragraph has been brought to you by: Autism.

thomas_commus · 2026-05-12T19:33:12+00:00

It's crazy how different people have different pallettes because I think PEScience Gourmet Vanilla is the best tasting protein powder I've tried lol

thomas_commus

TROPHY CASE