If you’re on a diet:Â
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:Â 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!
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Recipe of The Day:
Deep Dish Cookie Pie (Vegan, GF)
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Has anyone made popsicles out of this? Recommended or no?
Do you know how many cups this recipe yields?
I click on nutrional facts and all I get is the receipe for healthy carrot waffles. Please sent info. Thanks
if using canned, full fat coconut milk, would it be diluted with water and what would be the portions of each be? i make a delicious coconut tonic with 1 can org. coconut milk to 2.5 cups of water and 6 soaked, chopped, dates (to be sure pits are gone), 1/4 t. vanilla and, blended in vita-mix and it is a delicious drink. my guess is that for ice cream texture the dilution level with water would be much less?
No, don’t dilute with any water.
Hi! I’ve been eyeing this recipe for a long time, and we just got a Ninja. Would it still work, even though I don’t have a Vita-Mix?
Thanks. 🙂
I made vanilla ice cream with a peanutbutter- strawberry- jelly core, just like the ice cream from B&J…
Thanks for all the great recipes!
do you mean use the cocunut milk plus the almond milk for the creamier texture or just the coconut milk??
this is really good try it
Hey Katie!! I am a HUGE fan of your blog! I’ve been making your recipes for a while now and never really thought of leaving a comment but here I go. I tried making this yesterday..I used almond milk and all the other ingredients that u posted..but the results didn’t turn out as expected, it’s sorta like milky ice(or icy milk idk which one makes sense
Have you tried this with peanut powder?