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!
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Do i really need a vita-mix for this because i have a blender that can go 600 watts
umm, can you explain in detail what to do if you don’t have a food processor / vita mix?
I really wanna make this! Thanks!! 😀
Katie, could you make a coffee ice cream recipe or tell me how to make a coffee flavor for this recipe? If any readers have successfully made a coffee flavor for this recipe, I’d love to try it!
I saw that Katie mentioned there is a coffee ice cream recipe in her cookbook: http://www.amazon.com/Chocolate-Covered-Katie-Delicious-Recipes-Secretly/dp/1455599700/ref=sr_1_1?ie=UTF8&qid=1400357548&sr=8-1&keywords=chocolate+covered+katie
Sweet! I’m so looking forward to her cookbook!
Mine isn’t very voluminous :/ I haven’t blended it yet but it looks like it’ll make like one scoop at most 🙁 Is that normal?
Nope. Sounds like you did something wrong. Read the other comments.
Holy delicious!
Definitely use the vanilla bean method (mine was from trader joe’s). Such a great flavor in a light ice cream! I used real non-fat milk with a portion of half and half, vanilla bean (plus some extract) and served with homemade chocolate shell (coconut oil melted with high quality semisweet chocolate chips) and the roasted coconut shavings from trader joe’s.
What a treat! And you’re not kidding about volume – my quad batch overflowed the kitchen aid ice cream attachment while freezing!
Thank you CCK!
I like the idea s of the ice cream, I love ice cream. Something I want to try is eggnog, got any ideas? Over the weekend I am going to use a regular recipe from my cook book and see what happens. I am an insulin independent diabetic, so have to watch everything I eat. I have made a sugar free cook and serve pudding, I have discovered the almond milk warms up faster than cows milk. I am excited about trying other recipes, like making a fish chowder etc. however a bit hesitant because of the expense of the ingredients. As far as the ice cream goes, I love to put chocolate and coffee together. When the holiday are dine, Then I will give the ice cream a try, maybe exoeriment with the chowder.
You could try using Silk nog as your milk of choice. Or use any milk of choice and add spices such as cloves and ginger and nutmeg and cinnamon to mimic the flavor of eggnog. And be sure to report back!
I know this post is super old but I’ve been making this recently and just wanted to comment. I’ve been enjoying it so much in the heat over here in Australia! And you can vary it with whatever.
sometimes i add protein powder after a run, sometimes vary the non-dairy milk type.. I usually make it chocolate by adding cocoa powder, and often some spices or a dash of vodka or spiced rum 🙂 Also, if I want it a bit more creamy/sweet/flavoursome I add some frozen fruit of some kind. And toppings! Usually add buckwheat for textural contrast, coconut flakes, fresh fruit… peanut butter!
I love that you can also eat it whenever, for any meal/snack! Putting protein powder and fruit and some more toppings on lets me have it as part of brekky. And it sets up so nicely in the freezer for a few minutes while you wash up the blender!
The big thing that has made all the difference though has been adding just a pinch of xanthan gum – makes it soooooooo creamy and delicious, like gelato. DEFINITELY recommend that.
Would this work in a yonana?
I have been browsing your creations and all i can say is WOW awesomeness!!! you are GREAT!! you make vegan fun!!!!
The Recipe is so delicious and tasty. Thanks a lot for those detailed and step by step instructions that made it easier to get the job done in no time. I love almond milk and I am greatly fascinated by its health benefits around us. Here I also have some info regarding almond milk that will be a great value to all its readers.
http://www.body-in-balance.org/blog/nutrition/health-benefits-almond-milk/