I love every aspect of ice cream. The taste, the creaminess, the fact that it literally just melts in your mouth. And especially the flavors.
What I don’t love?
The health benefits.
Or should I say, non-existant health benefits.
As a huge lover of chocolate ice cream, I find myself wanting to incorporate it into my every day diet. Yet, apparently ice cream’s not recommended to be consumed every day. It’s a nice “treat”. Yet, how good of a treat can it be if 1/2 c of this delectable dessert is over 150 calories?
Rest assured, I have recently found a solution. A very healthy, not to mention huge serving size solution.
In the past, whenever I attempted to make ice cream without cream it ended up more like “ice milk” or just plain “icy”. But about a week ago, taking inspiration from my healthy coffee ice cream, I decided to combine my usual almond milk with banana and then pop it in the ice cream maker. And lemme just tell you, it makes some of the smoothest, creamiest healthy ice cream you will ever taste.
Oh, about a cup of this ice cream is around 100 calories. That’s two times the serving size for a fraction of the calories!
Meaning, the next time you want to treat yourself, you don’t have to settle for a single bite of ice cream. You can go for a whole bowl without any of the guilt. Or maybe, if you’re feeling exceptionally generous, two bowls! 😉
Chocolate Ice Cream for One
- 1 c unsweetened almond milk (or other non-dairy milk of choice)
- 1 1/2 tbs cocoa powder
- 1/2 banana
- 1/2 tsp vanilla extract
- stevia to taste
Combine almond milk, cocoa powder, banana, and vanilla extract in a blender. Blend until smooth, then add stevia to taste and blend again. Next, either pour into an ice cream machine and let run until smooth and frozen, 10-15 minutes. Or pour into a long, short container and pop in the freezer, stirring every hour until frozen and smooth. Remove, top with desired toppings (I chose coconut flakes) and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)
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