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)
Hi Katie, I tried this today as well…not a good day for me, maybe. I added brown sugar as the sweetener and didn’t have a food processor so I used an immersion blender. It didn’t taste like ice cream at all…I would much rather have had a banana milkshake (banana, almond milk blended together) without all that extra effort! It looked so good in the picture:( Am I just a terrible cook or does the immersion blender vs. the food processor make a huge difference? Sorry for being such a Debbie Downer today, but this is the first time I have tried the recipes on your blog and I am getting a little scared to try other “healthy” recipes. I may even make full fat oatmeal raisin cookies (where the recipes are starred and reviewed) because I am so discouraged.
Otherwise, the presentation of your blog is beautiful and so are the pictures. I was very dissatisfied with the results of the recipes I tried today though 🙁 (I tried the curry, the peanut/raisin doughy cookies, and the vanilla ice cream)
Hi Vanessa,
Unfortunately I can only vouch for the recipes if you actually follow them completely (no substitutions). As soon as you make a substitution, it’s not my recipe anymore. For this particular recipe, the type of blender is very important, which is why it specifically mentions that in the post.
There’s also a troubleshooting section for the recipes here: https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Will this recipe work in an ice cream maker? Or does it need to be frozen and blended?
Dear Katie, I love your website and all your recipes, and this looks delicious, but is there any chance I can use normal nonfat milk instead of almond or coconut milk so i can really get a vanilla only flavor? Hope you get the change to reply. And I’m really looking forward to trying this recipe ASAP. ;D
I am borrowing a Vitamix and my “ice cream” is getting stuck on the sides. I use the stick to push it down but it does not blend to make a creamy consistency. I’m afraid to add more liquid like coconut milk or more almond milk because I want it to stay a frozen texture. Any suggestions? Tried the Vitamix website for troubleshooting but had no luck.
Try making a bigger batch. It will blend much better.
Thank you so much for your speedy reply! I plan to make this tonight and give it another try. Thank you!
OMG Totally making this! Im going to add vanilla, and pumpkin puree`. I think it’ll be very rich and decadent.
Something isn’t working here… where does the voluminous come in to play? I have tried this several times now and there is NO volume to it whatsoever… I am reaching frustration levels. I have a vitamix… I follow the ingredients exactly… even doubling it all… all I get is ice milk… can you do a video of this process? I’d really like for it to come out like ice cream.
You may want to check out the troubleshoot section in Katie’s blog. Go to the top, look for the FAQ section, scroll to the Recipe FAQ, then scroll to troubleshoot comments. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Could I make this with my ice cream maker too?
I don’t have a vitamix, but I do have an icecream maker (priorities 😉 ) will this work fine if I use my icecream maker? 🙂
ps. Just stumbled across your blog yesterday – so excited to try some stuff out!
I think you could… just use this recipe: https://lett-trim.today/2011/12/07/four-ingredient-ice-cream/%3C/a%3E%3Cbr /> 🙂
You’re amazing. Where have you and your website been all my life? I tried your black bean brownies today and fed them to my dad without telling him what was in there. After his approval I rubbed it in his face that it was a super healthy recipe=) Thanks so much!!
Hi! Must this be eaten right away or after the second time blending, does it go back into the freezer, to be scooped out at a later time? In other words, is it a make ahead recipe or must it be served immediately after making?
Also, I don’t have a Vita-Mix; can I use a food processor?
Thank you so very much!!