If you’re on a diet:
You will love this recipe because it makes a gigantic serving for only 40 calories. (Seriously, the serving is huge.) Who eats a 1/2 cup serving of ice cream anyways? 😕
If you’re not on a diet:
You will love this recipe because you can up the calories by making it into a brownie sundae, by pouring on chocolate syrup, or by opting for the peanut butter version. Yes, there is a peanut butter version.
Above: a sundae with a Chocolate Workout Brownie.
Highly recommend those brownies. As for the ice cream: it could not be easier to make, and there are unlimited variations—you can add coffee, mint extract, fruit, chocolate chips… I haven’t even begun to try out all the combinations I’ve dreamed up for this incredibly versatile recipe.
Volume Ice Cream
(Makes 1 huge serving)
- 1/4 tsp pure vanilla extract (or about 1/4 of a vanilla bean, sliced lengthwise and scraped out)
- 1/16 tsp salt (trust me)
- sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar)
- 1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
- optional: add-ins such as fruit, peanut butter, or extracts
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, scoop out with an ice-cream scoop.
Warning:
This is an extremely voluminous recipe, so if you’re like me and need to watch that you don’t get full before you’ve taken in enough calories, I recommend eating this as part of a sundae or adding some extras to the basic recipe. ‘Cause it will fill you right up!
Recipe of The Day:
Deep Dish Cookie Pie (Vegan, GF)
I made this recipe last night. AMAZING!!! Absolutely delicious and totally gigantic! I used a mix of 2% milk and skim milk, because I am allergic to almonds, so I have to do dairy (worry not, it is organic dairy only).
Seriously wonderful recipe. Thanks so much!!!
My favorite ice cream? Well, it used to be Tom and Jerry phish food or cherry garcia… until I read the label and saw exactly what I was eating xD What I love to do is go to Coldstones and mix together three random flavors and see how it turns out (ex. Lemon, chocolate, and raspberry sherbert with some mint thrown in there too. Mmmm) I’ve been dying to try rose water ice cream!
HI Katie! Is there any way to make this ice cream with regular milk and still have it healthy, because almond milk is expensive and i really want healthy ice cream!
BTW when does the Vita-Mix giveaway end?
If you don’t have a vita mixer for the ice cream should you use a regular blender or food processor? What are your thoughts on ice-cream makers will they work for your recipes? Love your blog!
I made it in a food processor and it turned out great.What i did was make the recipe and then pour it into an ice cube tray. I let it freeze (about 3.5 hours) and then popped out the cubes into the food processor and blended them until smooth (about 1 minute). I then took this mixture and placed it in a bowl and put it back into the freezer for about 30 minutes. Tastes great and has great texture too.
I basically write this on my “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY” blog. It came out super good and not icy with all the mixing work I did. ; )
“I did as suggested and used both unsweetened almond milk and the canned coconut milk for the ice-cream. I doubled the recipe and added a lot of blueberries, 1 small banana, and a little peanut butter to my mix. Since don’t have a vita-mix nor a ice-cream maker, I took it out of the freezer a few times the first day. I kept mixing it with a big wooden spoon and an immersion blender. The next day (today), prior to serving, I let it defrost a little. I than used the immersion blender one more time before serving”
by the way, my friend was trying to remind me of a time when ice-milk became very popular. I couldn’t remember, but I guess it was a long time ago.
I’m curious Katie , do you like dark chocolate? I think you should incorpert some darkchocolate recipes, and dark chocolate is also very good for you heart 🙂
lol I’m confused… Don’t most of my recipes call for dark chocolate? 😉
Omg.. do they call for dark chocolate? ! Haha excuse me I’m new to your blog and just oh so excited about it I must have just missed that! Lol well that awesome cause I LOVE dark chocolate 🙂 btw your recipes are insipering and seem so yummy! I haven’t tried any yet but I plan on doing so as soon as possible 🙂 and your blog makes me kinda of want to become a vegan 🙂
I made this but I made a strawberry Icecream and a Oreo one 🙂 both were fantastic! And I even used a blender, it was little icy but it was really good like that! I loved it all in all and as a plus I’m not addicted to almond milk!
I used your basic recipe of almond milk/salt/honey and added some frozen peaches and cinnamon. It was pretty delicious. Thanks!
Hi Katie!
Can I sub the almond milk for regular 2% milk or a mix of 2% and heavy cream? I really want to make a healthier ice cream, thanks!
“milk of choice” means you can try ANY milk you choose :). I’ve only done almond and coconut… but I know others have done it with other milks.