Low Calorie Ice Cream

This is such a good option when you’re watching your calories or carbs and need a wonderful yet voluminous low calorie dessert. The texture is seriously like ice cream, I love it.

photo3Low Calorie Ice Cream

Serves: 1

Inspired by: Stuftmama

  • 1 cup unsweetened almond milk
  • 2 stevia packets
  • 1 tsp vanilla extract
  • 1/2 tsp xanthan gum
  • 1/3 cup unsweetened almond milk

Mix the 1 cup of almond milk, stevia packets, and vanilla extract. Pour this into ice cube trays and allow it to fully freeze; it’ll take around 1.5-2 hours or more. (I usually just freeze it around 5-6 pm if I know I want some, then make it at 11 pm for dessert). When you’re ready to have ice cream, place the ice cubes in a blender with the xanthan gum and 1/3 cup more almond milk. No fancy vitamix or ice cream maker needed. Seriously, I have the cheapest, dinky $20 blender I could find. Blenddddddd. Stay patient with this; the longer you blend it, the thicker it gets. It takes me about 5 minutes of blending, stirring, blending, stirring, blendings… Eventually it hits a point where you just KNOW it’s done – the thickness becomes perfect. It’ll blend without jamming, but it blends SLOW and THICK. Scoop it out with an ice cream scoop or a large spoon and enjoy!

 


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33 comments

  1. Angela CNo Gravatar says:

    Kim,

    You are amazing for creating this delicious, easy and super low carb ice cream. I just made it and was licking the bowl clean :)

    • KimNo Gravatar says:

      Yep! It’s actually peanut butter fudge. I mixed equal parts peanut flour with unsweetened almond milk, froze, then chopped it up!

    • KimNo Gravatar says:

      Hey! Were the ice cubes fully frozen & solid? Only thing I could think of is 1) ice cubes not frozen 2) taking too long to blend it or 3) old/bad xanthan gum.

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