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 just wanted to thankyou for this recipe! My sister can’t eat any milk products, and my mom is on an extremely low fat diet because of an illness. This is a recent change to both of their diets, and I believe this recipe is at least a good step in the right direction for them AND its low calories for me!!! YAY!
I also work with an obese woman, struggling with weight. She loves the girl scout-cookie babies, and today, we used this recipe as a base for blueberry ice cream! (We used 3 cups almond milk to a pint of blueberries, ended up with about 32 oz of “ice cream”) And we even “licked ” the vitamix container and had a small, liquidy but sweet milkshake for us!
Thanks Katie for the wonderful recipes! Can’t wait for the cookbook!
I added just a little bit of cinnamon to the recipe and topped it off with crumbled, warm snickerdoodle pieces and it was fantastic!
Is there a way to make it without a vitamix? I have a blender and food processor.
Has anyone tried making this with an ice cream maker? I don’t own a vita-mix, though all your recipes make me want to buy one!!
I haven’t tried that one, but I do have a similar recipe for the ice-cream maker. Maybe it could work? https://lett-trim.today/2011/12/07/four-ingredient-ice-cream/%3C/a%3E%3C/p%3E
Yum, literally just ate this 2 seconds ago! So good and no guilt! I went a bit weird and put some crushed cornflakes on top of my ice cream because I really wanted the crunch. I also added 2T unsweetened cocoa for double chocolate (oh boy) and 2T of coconut milk for flavour. I’d like to try adding some of the thickened coconut milk in during the blending stage to see if I can get it a bit thicker– by as yet, it’s refusing to thicken… grrr…
Tomorrow’s recipe’s are 1) more ice cream! 2) Your nutella recipe. Also perhaps the cinnamon oatmeal– we don’t really have the ‘oatmeal cake’ type thing in australia and I’m curious to try it.
Also quick question: What is (the significance of) a Vitamix? Is it just a souped up blender or does it have a cooling function or something? I don’t quite understand so it’s hard trying to compensate for it. Thanks!
Isy
It’s higher-powered than a reg blender, so it can make ice cream texture because you don’t have to add liquid to get frozen fruit to crush. But if you want an all-around machine, I’d go with a Cuisinart food processor as opposed to any blender.
Thanks Katie!
I feel like i’m talking to a celebrity. When’s your cookbook coming out?
Aw lol no no no ;).
I’ve just started to write the book, so it’ll be awhile!
Hey Katie 🙂 I love your blog!! Is the almond mild essential for this recipe because i tried using normal milk and it didn’t work 🙁 so i make frozen banana ice-cream instead 🙂 omnom
Almond milk is not essential for the recipe. Did you use a vita-mix?
could a normal food processor work for this?
This looks delicious!! love how it’s light in calories!
It says 200 calories per slice… define a slice.
To all those wondering….an ice cream maker works perfectly! I have the Cuisinart stand mixer attachment and it works like a charm!