Three recipes for healthy homemade ice cream!

I remember acquiring a Krups ice cream maker about fifteen years ago. I made one batch of mango sorbet and then the machine laid forgotten in my pantry until recently. My daughter Angela was ecstatic as she had hoped for an ice cream machine for months and it turned out that we had one at home this entire time. Lately we’ve been using the ice cream machine a lot and we love it; unlike a lot of machines, you don’t need any ice or rock salt!

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Angela used to make her own ice cream the slow way. She would combine 8 oz of plain nonfat Fage with a scoop of Cellucor whey and a few grams of stevia/erythritol blend, freeze it for 90 min, mix, and then freeze for another 90 min. That’s right, three hours for a bowl of hard, lumpy ice cream. Audrey tried freezing for about five hours and mixing every half hour, resulting in creamier ice cream, but it was even more time consuming this way. But now? Hallelujah, we can go from zero to ice cream in twenty minutes flat. Here are our favorite recipes!

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Vanilla ice cream topped with 100% dark chocolate bits, toasted walnuts and raspberries

1. Vanilla, of course

Ingredients:

  • 2 cups unsweetened almond milk (or milk of choice)
  • 16 oz. (454 g) plain nonfat Greek yogurt, I used Fage brand
  • vanilla extract to taste, I used about 1 tsp
  • 7 tbsp xylitol, more or less to taste
  • 1/4 tsp xanthan gum (optional)
  • 1/4 tsp guar gum (optional)
  • 1/4 cup sugar-free maple-esque syrup for topping, I used Joseph’s brand made with maltitol (optional)

You can easily halve this recipe if needed. If you want, you can add a scoop or two of protein powder, but since this is made out of Greek yogurt there’s already a lot of protein. Xanthan and guar gum aren’t the most common ingredients, but they are easily available on Amazon and they make the ice cream a lot smoother and creamier. It might seem expensive at first but you never really use more than 1 tsp at a time so it’s definitely worth it! Also, you can use guar gum and/or xanthan gum to make almond flour or coconut flour breads and cookies stick together better, so there’s another benefit.

Audrey eats ice cream with a smile

2. Chocolate Chocolate Chips

Ingredients:

  • 2 cups unsweetened almond milk (or milk of choice)
  • 2 cups plain nonfat Greek yogurt
  • 1 1/2 tablespoon 100% dark chocolate bits (unsweetened)
  • 3 tbsp unsweetened cocoa powder (preferably “natural” as opposed to Dutch-processed – more antioxidants retained this way)
  • 7 tbsp xylitol (or 11 packets stevia), more or less to taste
  • 2 tbsp PB2 powder (optional, for chocolate-peanut butter twist)
  • 1 scoop chocolate protein powder (optional)
  • 1/4 tsp guar gum (optional)
  • 1/4 tsp xanthan gum (optional)

3. Coconut Mango

Ingredients:

  • 2 cups unsweetened coconut milk (or milk of choice)
  • 1 cups plain nonfat Greek yogurt
  • 1 cup chopped fresh mango
  • coconut extract to taste
  • 7 tbsp xylitol (or 11 packets stevia), more or less to taste
  • 1/4 tsp guar gum (optional)
  • 1/4 tsp xanthan gum (optional)
  • unsweetened coconut shreds for topping, to taste

The delicious and healthy ice cream from these recipes don’t stay in Freezer well.  Don’t let it stay in the freezer for longer than an hour.  It’s most delicious right after it’s made.

PS: The ice cream stays in the freezer better when I change the healthy almond milk to 2% evaporated milk, but of course it is less healthy.

9 thoughts on “Three recipes for healthy homemade ice cream!

  1. Hi Joan, I’m one of your fans in those ‘little flower ‘ years:-). Reading the story about piano practising, I showed to my daughter straightaway . She is 12 and is going through the same tiger mum nagging behind her back everyday . I guess the sentimental reason is our main drive for kids to learn piano but damn it I wish I could explain Chinese culture better to her. Pls keep writing and share your lovely stories to us .
    Jenny

    Liked by 1 person

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