Yep. I mean what else are we going to talk about on a chilly Monday morning in January, right? He he.
I’m not even going to get all chatty about the weekend happenings (even though I really want to) because we’ve got something more important to talk about.
Ice cream.
40 calorie ice cream made with Silk PureAlmond Unsweetened Vanilla.
First of all, since we’re talking ice cream this morning (and just to be a bit of a tease), do you see this amazing cake batter protein shake I whipped up last night?
Um, yeah. Love those spur of the minute creations that turn out well. Recipe to come later tonight or tomorrow (probably when I’m drinking it again which will happen sooner than later). Ha ha.
I even posted it here late at night on Instagram because I was so darn excited. I’m also fairly certain that I dreamt about it. It’s a little protein twist on my low calorie ice cream. Actually, I’m already planning on sipping it again tonight while watching The Biggest Loser. Anyone else plan ahead with some healthy treats to enjoy while watching that show?
Well, just in case you do. I have a new complete version of nondairy, low calorie ice cream for you.
Oh yes.
I’ve been making the Creamy Dreamy Non Dairy Ice Cream for a while, but have recently been topping it with a newer, easier version of the cookie dough crumble that uses almondmilk instead of applesauce.
Yeah, when I’m not using coconut flour for my microwave English muffin or grain free microwave pizza crust, it’s consumed in the form of cookie dough crumbles.
I first tried making the cookie dough with just almondmilk out of laziness to be honest. I wanted to make it, but didn’t want to walk to the pantry to get some applesauce and we always have almond milk on hand and readily available (and yeah, it was just one of those nights). I grabbed some Silk Pure Almond® Unsweetened Vanilla Almondmilk and thought I’d see what happened.
I’m so glad I did. A new amazing cake batter cookie dough was born.
Obviously it was added to a little homemade almondmilk ice cream.
Obviously you need the combination of these two things in your life as soon as possible.
Obviously I have a really awesome video to share with you.
We get to make this ice cream together. How fun!
This is kind of a big deal because this video isn’t on my YouTube Channel, it’s on Silk’s YouTube Channel. That’s right, they have a cool YouTube channel and this silly mama is on there. So darn exciting! Hang out with us for just 2 minutes, yes?
The recipe for this ice cream is pretty much the same as my original one, but here it is again just in case you haven’t tried it yet.
Cake Batter Cookie Dough Ice Cream
one serving
1 cup Silk Pure Almond® Unsweetened Vanilla Almondmilk
2 packets of sweetener or 2 tablespoons sugar (I use Stevia packets)
1/2 teaspoon vanilla extract
1/4 teaspoon butter and nut flavored extract (or butter extract)
1/16 teaspoon salt
Directions:
Combine all ingredients and pour into ice cube trays. Freeze for at least 4 hours.
When ready to make the ice cream you will need:
Additional ¼ cup Silk Pure Almond® Unsweetened Vanilla Almondmilk
¼ teaspoon xanthan gum (optional, for thickening)
¼ teaspoon guar gum (optional, for thickening)
Put the frozen cubes with the additional 1/4 cup almondmilk in blender. Blend it well. The Vitamix works wonders here. Then add 1/4 teaspoon guar gum and 1/4 teaspoon xanthan gum. Continue to blend well until it gets thick and smooth. It usually takes a while and some various blender speed changes. Be patient.
Cake Batter Cookie Dough Crumble
one serving
2 tablespoons coconut flour
2 tablespoons granulated sugar substitute (or regular sugar)
Splash vanilla
1/16 teaspoon baking powder
2 tablespoons Silk Pure Almond® Unsweetened Vanilla Almondmilk
Mix all ingredients together until coconut flour absorbs most of the almondmilk and it becomes a dough-like consistency. Cover and chill for 30 minutes.
Oh man. I really don’t know what to say about this dessert. Obviously I don’t hide the fact that I’m a volume eater and I love that this huge healthy dessert can be created for not that many calories with the use of unsweetened almondmilk.
If you use non calorie sugar substitute, the calories for the ice cream are just those in the almondmilk itself. That nutritional information can be found here on the Silk website. For one serving of this huge bowl of just the ice cream, it’s roughly 40 calories.
Here’s the nutritional information for the Cake Batter Cookie Dough. (I used MyFitnessPal.com to figure it out.)
I love this for so many reasons. It’s my go to dessert when I’m craving a huge bowl of ice cream and don’t want the extra calories or the tummy troubles that full fat dairy ice cream brings me.
The cookie dough crumble can also be put on other things like Greek yogurt, oatmeal, roasted kabocha squash, etc.
Okay, that’s all friends because this ice cream is just that important. You know you want to make it right now. He he.
Check out other amazing recipes on the Silk Facebook page or join in on the twitter conversation using #silkalmond. They’ve got some really great things going on all over the place.
I’ll be back later with that protein shake and to catch up on the regular STUFT happenings around here. Friends, we found the coolest thing ever in our backyard yesterday. I can’t wait to tell you! Yippee!
Did it feel like we were hanging out together in the kitchen? More videos are in the works.
Who’s watching The Biggest Loser tonight?
Have you ever made homemade ice cream?
*FitFluential LLC compensated me for the campaign. All opinions are my own (as is the stellar videographer work- ha).
Okay, I’ve been wondering this for awhile…
Does coconut flour taste like coconut? I really do not like the taste of coconut, so I’ve always been weary of buying it. If it does–what substitutions could I use?
I love the idea of putting that crumble on Greek yogurt! I eat Greek yogurt as my “ice cream” most nights
I’ve never used coconut flour, does it taste coconutty? I happen to LOVE coconut! BTW, what kind of coconut oil do you use? I made my own protein bars yesterday…yummy!
Yes, I WILL be watching the biggest looser…..& YES, still repeats on bobharper.com….super bummed about it!
It has a slight coconut taste. I LOVE it!!! Coconut oil just depends. I’m currently using a huge jug from Costco. Trader Joe’s has one now though too. Um.. such a bummer about the repeats. What’s up with that?
I like using almond milk to make ice cream! I add maple extract and vanilla protein poweder too… tastes like that arctic zero and much cheaper! Must make your cookie dough! Mmmm…
I need to try the maple flavor. Mmm…..
Great video! I’ve been wanting to make this for awhile after seeing your photos. Tonight it’s a run on the treadmill while watching Biggest Loser and this will be my post run treat. Can’t wait!!
YUM! Thanks for posting these recipes! Love me some almond milk. Dessert for breakfast today it is.
I’m going to Whole Foods to get coconut flour so I can make it tonight.
Can’t wait!
OOh YUM!
I really need to try using coconut flour. I bought some, and have it sitting in my fridge, but have yet to open the package. The cookie dough crumbles look delicious–I need to get over my intimidation of coconut flour and go for it!
Sometimes when I have frozen bananas I like to whip that up and top with some nut butter and chocolate chips. It’s a nice substitute for ice cream, but honestly nothing beats the real thing.
Definitely too cold here on the east coast for ice cream this week. 
So now I TOTALLY wish I had bought that guar gum stuff way back when…this looks so good…I could probably settle for just the cookie crumble stuff though sprinkled over my Oikos plain yogurt. Mmmm….sounds yummy right now!
Crumble and yogurt would be perfect.
The only time I’ve ever made ice cream was as a kid with the whole salt water & churn shebang which really ended up being a pain in the butt! I like your way better
I’ve been doing greek yogurt topped with randomness as “ice cream” lately. Given it’s 20 degrees here now so I should probably stick with hot chocolate or something sane like that. Happy Monday!
Ha, I totally had one of those as a kid.
You’re a genius in the kitchen! How do you think of these recipes? I wouldn’t even know where to start haha!
Oh Lindsay- My brain never stops. It’s a problem really.
I am SO EXCITED now that I have my vitamix – I can finally make this ice cream!
That looks so good!
I’m thinking a couple ice cube trays need to be added to my grocery list today so I can make this almond milk ice cream you keep speaking of….
Looks yummy!
Ice cube trays are a MUST!!!
I LOVE your ‘ice cream’ recipe!!! SO satisfying! I just wish I had a better blender to really get that creaminess!
That ice cream recipe is soo easy! i love ice cream so I will have to try this
This looks fantastic!! can’t wait to try it….and yes, I’m definitely watching the biggest loser tonight!
This first time I made this with the gums and thought the gums made for a weird fake creamy taste in my mouth. Tonight I tried again without the gums and used almond for the extract and thought it was really good this time. I also prefer the coconut flour dough without the applesauce. I love coconut flour, but think it tastes strange with applesauce. Anyway, thanks for another post on the ice cream, it got me to try it again, yum!
I think I need to try a chocolate coconut cookie dough crumble on my almond ice cream next time. (I also used liquid nunaturals for the sweetener, since I don’t have splenda or powdered stevia, love NuNaturals!)
Definitely want to try this! Real ice cream/full fat dairy makes my tummy unhappy too. I’ve tried being vegan but so far can’t bring myself to give up Chobani, it’s just sooo tasty and full of good protein.
Yeah, that stuff is hard to give up.
SOOO making this tonight!!
I am def going to make that cookie dough crumble
I made a honey pecan pie protein icing that I will be posting soon that I think you would love!
Seriously just might eat the cookie dough crumble straight up! You are a genius
LOVED your video and this recipe. I want to thank you for my addiction to big huge voluminous bowls of almond milk ice cream, they are the best!!!!
I love your non-dairy homemade ice cream! I’ve made it a few times already and now I really want to try the crumbles. Who needs dairy when you’ve got Silk?!
Ha. That’s right!
Hey Kristen-
Do you think you can save the ice cream? Put in the fridge for a couple days. So, if I wanted to make more than 1 serving, would it keep in the freezer?
Just curious before I go to the effort. I’ve made single servings, which is safe, as I won’t over indulge that way. But, if I have time, would LOVE to have more on hand.
YUM- Thanks.
I just stumbled across your blog and made a slight variation of your recipe for cookie dough crumble. That is pure genius, what you did there! Thank you for posting this!
Hi whats the purpose of the baking powder in the crumble if its not being baked? Just wanted to know if I can just skip that or if it was for a certain purpose. Thank you
It’s just a little taste benefit. You can skip it, in fact I forget it a lot of the time, but it does give it that little extra cookie dough taste.
Maybe you won’t tell a difference. Let me know!