But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. You can, of course, also sub other non-dairy milks for the almond. For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). This ice cream-when made with almond milk-has a very light texture (perfect for summer). (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.) (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. Mix the ingredients together in 1 or 2 shallow plastic containers. optional: add-ins such as fruit, peanut butter, or extracts.1 cup almond milk (I used unsweetened Silk.sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar).1/4 tsp pure vanilla extract (or about 1/4 of a vanilla bean, sliced lengthwise and scraped out). 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. Yes, there is a peanut butter version.Ībove: a sundae with a Chocolate Workout Brownie. 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. (Seriously, the serving is huge.) Who eats a 1/2 cup serving of ice cream anyways? □ You will love this recipe because it makes a gigantic serving for only 40 calories.
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