I feel like it’s been so long.
So long since I wrote anything.
So long since I’ve been teasing you with pictures of ice cream and telling you I’m going to share it.
I actually have other things I really want to write about today, like the fact that after I wrote about the possibility of us going in our pajamas to get donuts in my last post…..
Well, we did.
And I feel like talking about donuts.
I also feel like talking about my date with “my boyfriend” yesterday.
I know, right? Two weeks in a row!
But, since I feel bad for inconveniencing my family yesterday so that I could go gallivanting about to workout with my best friend Bob, I’ll try to make things up to you.
I’ll write about this ice cream instead.
So… here it is. That ice cream I’ve been showing you for weeks and eating pretty much every single night.
This is not my original recipe.
It’s Katie’s ice cream. She has a whole bunch of different options on her blog here. This is just a version of her “fairy dust” ice cream recipe that I’ve made, grown to love and have consumed a lot of lately.
Low Calorie Ice Cream
(makes two servings or one ginormous one)
2 cups nondairy milk of choice (my favorites are listed below)
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon vanilla butter and nut extract (or extract of choice)
2-4 Splenda or stevia packets (or sweetener of choice)
Here are my preferred ingredients (minus the sweetener).
Soy Slender vanilla soymilk and Silk PureAlmond unsweetened vanilla are my go to nondairy milks of choice lately.
I usually do 1 1/2 cups of the almond milk and 1/2 cup of the soy milk or just use the almond milk for the entire 2 cups.
I had to hunt that McCormick Imitation Vanilla Butter and Nut Flavor down. It gives the ice cream such a good cake battery taste.
Sometimes I sub in almond extract instead of the vanillas, but it all depends on if I had the sugar free almond syrup in my mocha that morning (I’m not kidding friends). Ha.
My sweeteners of choice are these.
Here’s the process.
In the morning (usually while I’m still in my pajamas) I put all the ingredients together.
I love using this cool adjustable teaspoon.
(Yes, it’s in my Amazon store, but I have not made over $5 to date in that store, so I’m not trying to make a profit or anything. Someday STUFT Daddy. Ha.)
I actually really want this whole set of adjustable measuring spoons and cups that I don’t really need. Again, someday.
I mix everything up and make sure the salt dissolves a bit. Then pour it into ice cube trays.
Cover and stick these babies in the freezer.
They need to be frozen for at least a couple of hours. I let mine freeze all day and since it makes two servings I use the other tray for the next day. How convenient.
When you’re ready to make the magic happen, get your cubes and put them in a Vitamix or blender.
I usually have to add a tablespoon or two of additional almond milk to help the blending process.
It’s super icy at first, but just keep blending at a low spend while using that thing to push it down. (That sounds really intelligent doesn’t it?)
Eventually it gets like this.
Then, after using a spatula (I recommend an old one because it gets cut up by the blades) to scoop it out, you get this.
Depending on the nondairy milk you use one serving (1/2 the recipe) ranges from 35-55 calories.
Now, I need to tell you that it takes a little getting used to and is a bit icy, but oh my……
I am in love.
Look at this.
Last night’s went a little something like this.
Banana Chocolate Chip Vitatop with some Razzle Dazzle and this walnut butter
Topped by another Banana Nut Vitatop with low calorie peanut butter frosting.
Then this ice cream
and some fresh strawberries.
Okay friends. I’ve got to get a move on the day. It’s the first day of my official summer break from teaching PE and we’re still in our pajamas over here. But, we’ve got a lot to do.
Have a good one!
Just curious… what’s your favorite ice cream flavor ever?
Mine is old school Baskin Robbins Chocolate Peanut Butter.