With the Super Bowl this evening, many people will find themselves hanging out in living rooms all across America, surrounded by friends and family and tempted by treats that all too often derail their resolutions to eat healthier in the new year. I wanted to share one of my favorite “indulgent” recipes that saves on calories and keeps any diet plan on track.
When you live on a ranch, you can’t exactly pick up ice cream to take home unless you remembered to pack a cooler to take to town. I am also sensitive to dairy. Even though there are a lot more dairy-free options in the grocery store these days, they are pretty expensive and contain too many ingredients I can’t pronounce. The best solution I have found to get my ice cream fix is to make my own at home. With just four simple ingredients, this recipe couldn’t be any easier.
- 1 can of coconut milk (chilled in fridge overnight)
- 1 cup of almond milk
- 3 tablespoons of sugar
- 1 tablespoon of vanilla
You start by dumping all of the ingredients into a metal bowl. You can mix by hand with a whisk, but I think its easier to use an electric mixer.
*When you put in your can of coconut milk, just scoop out the creamy part on top. The coconut water will sink to the bottom of the can. This will water down your ice cream if added, but you can save it in the fridge to throw in a smoothie later.
Next, if you have an electric ice cream maker (I’m a big fan of mine), pour the ingredients in then set and forget.
Another option is to cover the metal bowl and stick in your freezer. With a whisk stir the mixture every 15 minutes until it becomes the consistency of frozen yogurt. This process takes about an hour, but is also effective in satisfying your craving for homemade ice cream.
Voila! It is that simple! Fresh fruit also makes a great topping that won’t blow your efforts to choose a lighter treat.