Oh man, I have so many things I want to share. Don’t worry, I won’t bore you with them all, just a few. I know you really just want to know about the ice cream.
First of all, I’ve been eating up a storm lately. It’s like I’m getting ready to hibernate or something. I don’t know what’s up. Actually, that’s lie. I’m pretty sure it’s stress and lack of sleep. I just reread my post on the importance of sleep and saw Dr. Oz said sleep deprived people consumed 300 more calories a day. I think I heard on Jillian Michael’s podcast the other week it’s actually more like 500 calories. Hmm…… well, that’s me lately. Lovely. I’m just making sure I’m in tip top shape for my marathon next week. Ha.
Also, I’m sipping on this iced STUFT salted caramel mocha right now.
So much for me totally giving up artificial sweeteners. I’ve been trying to limit them lately, but I’m just not ready to go cold turkey. This ice cream recipe I have for you uses them too. A little moderation is okay, right?
Oh my goodness, and since we have my favorite GNC vanilla egg protein powder back in the house my ice cream dream protein frosting has been making it’s way onto anything and everything, even the ultimate pear breakfast salad. Well, actually the roasted kabocha squash that was on the side of the salad the other day.
Oh yes. That was good.
So was the addition of this new Barney’s Almond Butter.
This had been sitting in the pantry for a month or so. I was waiting to finish off a few other jars before opening it, but now that it’s open, watch out.
And, um, not that you care, but I haven’t made our fall bucket list yet. When I do though, the first thing that’s going on it is getting Joaquin to join the potty training club. He’s been a little resistant to say the least. This morning (after a little Google search last night) I’m trying something new. Since the potty charts didn’t exactly work the magic I thought they would for Joaquin, we’re going the money route today.
That’s the bathroom set up. One coin in the piggy bank for pee pee and two for poo poo. We’ve got one so far today. Plus he gets a mini marshmallow every time I check his pants and they’re dry.
Fingers crossed friends. I’ve got to get this guy ready before my big races coming up. Why yes, I’m still in my pajamas, it’s Sunday.
And yes, STUFT Daddy took the boys to get haircuts the other day.
Doesn’t he look like he’s ready to be a big boy?
Okay, moving on. Time to spill the beans with the whole low calorie ice cream thing. It’s probably nothing new, but since I tried it the other day (and have been experimenting with it every night since) I think I’m genius. It’s actually not my original idea. I stumbled on an old post of Heather’s on her protein ice cream which made me want to try it.
I’ve been adding xanthan gum and guar gum to smoothies when I want them to be extra thick. That’s an old trick, but I’ve never tried it with the ice cream.
Oh friends, how did I not try this before?
Adding the two gums makes a huge difference. It’s so much more creamy. I swear, it really is like soft serve. Holy smokes.
Here’s exactly what I’ve been doing the past few days. There’s tons of variations you can do, but this is my new obsession. I’m going to warn you, this is a sugar free version, but I do list some variations.
Dreamy, Creamy, Low Calorie, Non Dairy Ice Cream
2 servings (to combine and freeze in two ice cube trays)
2 cups nondairy milk (I use unsweetened vanilla almond milk)
1 tablespoon maple syrup (sugar free or regular)
sweetener of choice (regular sugar to taste or sweetener packets- I use 4 stevia packets)
1 teaspoon vanilla extract (or other flavor)
1/2 teaspoon butterscotch extract (or other flavor)
1/8 teaspoon salt
When ready to make one serving (1/2 of the above) of the ice cream you will need:
1/4 cup non dairy milk
1/4 teaspoon guar gum
1/4 teaspoon xanthan gum
Mix all the first ingredients (except for the extra milk and gums) together and freeze in ice cube trays just like the original low calorie ice cream recipe. Those instructions are here. Freeze for at least 4 hours or so.
When you’re ready to make one serving of the ice cream blend 1/2 of the frozen cubes with 1/4 cup non dairy milk. Blend it well. I use my Vitamix. Then add 1/4 teaspoon guar gum and 1/4 teaspoon xanthan gum. Continue to blend well until it get’s thick and smooth. It usually takes a couple of minutes and I have to play with the speed on my vita a bit.
Oh my goodness, oh my goodness, oh my goodness.
My current flavor combination I’ve been making uses these.
I also like the combination of flavors in the almond coconut ice cream recipe so I might have to try that next.
I’ve tried this particular combination just a few times to make sure it was a winner though.
So um, yeah, that’s it friends.
I was thinking it might be helpful to make a video of the process. Let me know if it would. The boys and I can always use an excuse to make another kitchen video. Ha ha.
I’ll leave you with just one more picture of this magic.
It’s fabulous in a Flatout cinnamon crisp bowl if you haven’t guessed.
Okay. I’m off. Enjoy your Sunday! If we make it through the day with dry big boy underwear I’m going to celebrate with one big huge serving of this darn ice cream!