40-Calorie Vanilla Bean Ice Cream

Published March 26, 2012 | By Tia Tofu

Yes, you could use vanilla extract in this recipe to save even more calories. But I’ve found that using this dairy-free creamer gives this homemade ice cream much more flavor.

Since this ice cream is so low-cal, why not indulge a little by ~~drizzling~~ smothering it in this Chocolate Nut Butter Syrup??

I have an ice cream maker, however, I realize that most people probably don’t. That’s why I made this recipe without an ice cream maker. I didn’t even try it in mine, but if you have one and use it to make this recipe- please, leave a comment and let me know how it turns out.

If you have the calories to spare, feel free to use regular dairy-free milk or even a vanilla-flavored dairy-free milk! Or chocolate milk…. chocolate coconut milk… that sounds delicious!

I love using the So Delicious Almond Plus milk because it really turns this ice cream into something healthy. I don’t mind if my daughter drinks her milk or eats it in ice cream form- it has a lot of vitamins in it and I’m just happy to give her healthy foods!

40-Calorie Vanilla Bean Ice Cream

Ingredients

1/2 cup unsweetened almond milk (I used So Delicious Unsweetened Almond Plus to make this ice cream more nutritious)
1 tbsp So Delicious French Vanilla Creamer
1 packet NuNaturals White Stevia Powder
*optional: scrape the tiny seeds out of the inside of one vanilla bean

Directions

Put all ingredients into an air-tight plastic container and shake well.
Put the container into the freezer until the liquid inside is completely frozen.
Take the container out of the freezer and then run it under hot water for a few seconds, or until it loosens enough to take the frozen mixture out. You could also freeze this in an ice cube tray and just pop the cubes out.
Pulse in a food processor.
Scoop the ice cream out with an ice cream scooper and serve.

http://tiatofu.com/40-calorie-vanilla-bean-ice-cream/

TiaTofu.com

*Tip: Double the recipe to make it easier to blend.