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)
You’re killing me. I want to make every single thing you post! Thank goodness it’s all healthy.
This looks amaaazing! Pretty sure I need to make the brownies to go with it. 🙂
another genius recipe, sounds great! I love that you don’t need an ice cream maker which is why I always shy away from homemade ice cream. But it would be great to just make a much as you want and not be tempted by the entire gallon sitting in the freezer!
YUM! What a perfect summertime dessert! My favorite ice cream flavor is Coffee Oreo. 🙂
That photo of the Deep-Dish Cookie Pie is stunning!! From the ooey gooey center of the cookie pie to the melty ice cream on top to the drizzle over the…all THREE of those elements are super hard to master photographically-speaking and you clearly have got it down pat. Nice.Work.Katie. 🙂
I will skip ice cream and just have cookies/cakes/brownies. Always have been meh about ice cream, i know. But Id rather have ooey gooey desserts.
Aww I love you, Averie :).
And lol if you came to Tx, you’d need the ice cream! But wait, I guess it’s pretty hot where you are too (and where you used to live!).
Thank you so much for your wonderful blog! I often felt sorry for myself as a vegan because I can’t eat all my favorite sugary junk foods anymore. Your single-lady friendly treats are low in sugar and look just delicious. I can’t wait to try all of your recipes and give feedback. Also, thanks to you, I started using stevia and I am never looking back. I just made an awesome chocolate frosting with it that did NOT give me a sugar headache. SCORE!
Also, I can’t stand the “angry vegans” (you know what I’m talking about). I want to live life to the fullest and I don’t want to spend a minute on being a preachy jerk.
Aw your comment made me smile, Joan!
What upsets me about the vegans you mentioned is that some of them actually accuse me of being a bad vegan simply because I DON’T preach… and yet more people eat vegan foods because of my blog in a DAY than they have probably influenced in their entire lives! I understand we all want the same thing, and so they’re well-intentioned. But if someone threw red paint on a coat I was wearing, it wouldn’t cause me to change… if anything, it’d just make me hate vegans, which is completely the opposite of their goal!
Sorry for rambling… and thanks again for your sweet words :).
Oh and this ice cream brownie sundae is the best ever.
I’m jumping on the ice cream love train. I just bought a Vitamixer! and have yet to make anything that was so good I couldn’t stop talking about it. I think this might be it. In addition, I have had your brownies open in my browser for 5 days now just waiting for the right time to make them. I think it’s about time!
Word of the wise: Be wary of all the recipes that come with the vita-mix! I never had success with a single one :(.
But lol you’re going to love your vita-mix 🙂
Wheeeeee, that looks amazing! Maybe after I finish my frozen hot chocolate I’ll make up some of this. 😉
By the way, I made your single-lady carrot cake cupcake today and it was WONDERFUL. It was so satisfying, but sans the guilt! 😀 You make me happy, haha.
I can’t wait to see some more chocolate sauce, too!
Aw you made ME happy 🙂
This sounds great. Now I am not going to lie… I go for super rich, full-fat ice cream but this could work! I will let you know how it goes, I like the sound of coffee in there. I know I will add like 3 cups of toppings regarldess. 🙂
Use coconut milk! Super rich :).
I wonder if my crack-pot blender could take this? I hope so, becuase I ALWAYS eat more than half cup of ice cream. What a lame serving! And 1 tablespoon of nut butter as a serving? I have made it my mission to officially ignore serving sizes– they are always wrong. 😀
My favorite ice cream flavor is mocha… the soy one with the chocolate ribbons in it! Yum. But when I was little, my favorite was strawberry flavor, so I have a soft spot for it. Would you believe I haven’t had a strawberry soy ice cream? Must change that asap! If only the temperature would go above 65 degrees…
I think you’ll have to thaw it a little more, pre-blending, so it won’t be as ice-cream-like… but you can probably get a Frosty-like consistency that still tastes yummy!
Love this idea!! I am totally trying this!!!!
CCK I got a new cookbook today about beans, grains and pulses etc. It had an amazing tofu/ date/ apple ice cream recipe! literally just those 3 ingredients- amazing!
see my current semolina-fad on my blog. i need some ideas from a creative mind…
That sounds delicious!
I don’t think I’ve ever worked with semolina!
OH. MY. GOD. This looks RIDICULOUSLY amazing, and it seems so easy!!!!!!!! I can’t wait to read how to make the chocolate syrup! This is my dream dessert! 🙂
Just mixed some up and put it in the freezer. Looking forward to tomorrow nights dessert 🙂
Oooh I hope you like it! 🙂
I do this all the time! I usually add protein powder though. I like chocolate protein powder and jam to make a fun chocolatey fruity ice cream. I always add extra cocoa powder too because there’s no such thing as too much chocolate!