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.
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!
Master vegan baking with this specially outlined online course!