fit-inspiration:

Volume Ice Cream

(Makes 1 huge serving)

• 1/4 tsp pure vanilla extract
• very scant 1/16 tsp salt (don’t omit)
• sweetener (such as 1 stevia packet or 1T 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, see the “ice cream trick” link at the very bottom of this post.

Nutritional Info:

• Calories: 40
• Fat grams: 3
• Sugar grams: 0

http://chocolatecoveredkatie.com/