I'm an ice cream person. Not really a candy bar, chocolate or cookie person; just ice cream. In reality I eat ice cream 5-7 days a week. Obsession? Maybe a little. My grandma says this is a good thing though, and I always listen to Grandma.
For Christmas, Mr. M bought me an ice cream maker. Making rich, creamy ice cream is simple and amazing. But trying to create healthy ice cream options at home is definitely not my strong suit. This is why the ice cream maker sits on our countertop.
I finally found a recipe that doesn't make me cringe: Orangesicle Ice Cream inspired by Alton Brown's Orange Sherbet recipe. (p.s. without the cool whip, it's dairy free)
1 1/2 tbsp orange zest
1/4 tea salt
2 cups orange juice (freshly squeezed is preferred)
1 1/2 tbsp vanilla extract
2 cups unsweetened Almond Breeze
4 tbsp Splenda
Fat Free Cool Whip
In a large bowl whisk all ingredients, except for almond milk, until splenda dissolves.
Add almond milk and continue mixing.
Process in your ice cream maker (takes about 25 minutes).
Top with 2 tbsp of cool whip
Transfer leftovers into lidded container into freezer. Let defrost until soft when serving again.
In picture: I topped this ice cream with a tablespoon of graham cracker crust for a little crunch.
Serving Size: 6
Approx: 62 calories without any toppings. 77 calories with cool whip. 100 calories with crust topping.