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)
Can I use just milk? Because I don’t have required milks.
sounds great cant wait to go and get some almond milk to try it.
sorry to sound thick though but what is vita-mix is it a vitamin mixture? don’t think we have it here in NZ
A Vita-mix is a very powerful blender
Hi, Katie: I’m a new follower and wanted to say THANKS for all your great recipes. I’m dairy allergic and wheat free, so there isn’t much I can actually eat. LOL!! Just curious, I read through the comments (this is a popular recipe!) and couldn’t find an answer…have you ever tried adding a little coconut oil to the almond milk instead of coconut milk? Do you think that would give it a weird texture? I may experiment with it if you haven’t yet. Coconut oil is soooo good and even though it adds fat and calories, it’s good fat. It’s my latest obsession. 🙂
I think it might give weird chunks because the oil solidifies when hard. But that might be delicious… I happen to like hard coconut oil. I am weird ;).
Can you mix it with a magic bullet or regular blender? I don’t have a vitamix.
Okay, I have made this like six times! SOOOOOO AMAZING!!!!!!! I have used this as a base for strawberry, chocolate chip mint, and an avocado version. I have served it over the black bean brownies. So good!! My little sister can’t have regular ice cream, and is in love with this recipe! Just ate it straight out of the container!
Best ice cream ever!!!
You can also freeze your favorite fruit as an add-in; such as: very ripe banana (without the peeling), strawberries, blueberries, etc… maybe a cup of fruit total and blend in your Blender until it has the correct consistency for you. This would only add the calories from the fruit and it tastes delicious! Another idea: maybe add a 1/2 scoop of your favorite vanilla whey protein or powdered milk.
This sounds like a great recipe! I was wondering – since I don’t have a VitaMix – is there a way this could be made using a NutriBullet and an ice cream maker? I just got my ice cream maker and haven’t used it yet; wondering who I would do this. Thanks.
I have it freezing right now. Can’t wait to try! A couple questions…why almond milk instead of dairy milk? Just a preference? Also, why is the salt necessary? Is it for taste or texture somehow? Thanks for all your awesome ideas. I love reading your recipes!!
Katie is a vegan 🙂 Can’t answer the salt question haha
Sorry I’m asking so many questions, but can I just put it in an ice cream maker since I don”t have a Vitamix?
Whoops saw you answered that question already. I need to check these comments better before I ask a question! Sorry!
Ummm, Katie, I have a correction:
This recipe does end. Especially when I put balls of your healthy cookie dough in it with a glob of peanut butter.
It ended pretty darn fast.