Less than a week ago, Bob and I ordered ourselves a cute little ice cream maker to allow ourselves to customize our own low-fat frozen treats. So far, we’ve found it to be a great investment! We got ours from amazon.com for about $60 and they come in all kinds of shnazzy colors. If you don’t already have one, you may want to think about it; especially if you’ve got a big sweet tooth! It does save you a bit a of money but not much. The main perk of it, and well, maybe the only perk of it is that you can create what you want and make it as healthy as you want. If your local grocery store is anything like mine, you’ll be eating subpar fat free vanilla ice cream all day without it. Buying an ice cream maker is just a way to go that extra mile to be healthy while continuing to eat good food. No regrets here!
So far, Bob and I have tried a hand full of recipes that are listed below.
In regard to the directions, all you need to do with each recipe is combine all the ingredients in a bowl and refrigerate it over night. Then, pour it into an ice cream maker for about 15-20 minutes and you’re good to go! NOTE: As these recipes are low-fat or non-fat, the consistency isn’t as thick as it could be if you were using whole milk or whipping cream so you may need to freeze it after putting it through the ice cream maker.
Combine 2 & 3/4 cups fat free half & half, 1/4 cup diet root beer, 18 packets splenda, pinch of salt, and 1 tbs vanilla extract.
(note: peanut butter is not allowed in the first two phases so consider this more of a low-fat treat!)
Combine 3 cups fat free greek yogurt, 22 packets splenda, 1 tsp vanilla extract, and 1 tbs cocoa powder. 5 minutes before the ice cream maker is done, add 2 tbs low fat peanut butter and 1 handful of chocolate peanut butter chips.
Combine 22 packets splenda, pinch of salt, 2 cups orange juice, 1 tbs lemon juice, 1 tsp vanilla extract, and 1 & 1/2 cup fat free half & half.
Combine and whisk together well 3 cups fat free half & half, 1/2 cup lite maple syrup, 3 egg yolks, 1 tbs vanilla extract, 1 tbs ground cinnamon, and a pinch of salt. Serve with a light drizzle of maple syrup if desired.
The base of this recipe is derived from the Oat Bran Cookies recipe I posted previously. However, it incorporates some homemadedark chocolate chips that gives it that extra oomph! The best part is that you can make these cookies entirely from scratch in under 30 minutes!
16 packets of splenda
1/6 cup cocoa powder
1/2 egg white
1/2 ts vanilla extract
2.5 tbs skim milk
3/4 cup oat bran
1/4 ts baking soda
1/8 ts salt (plus a dash)
2 tbs splenda brown sugar
Preheat oven 350 degrees.
Make chocolate chips by using an electric mixer to combine 14 packets of splenda, cocoa powder, egg white, vanilla extract, a dash of salt and 1/2 tbs skim milk.
Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
Bake for 8 minutes. Remove and place in freezer to cool and harden.
Meanwhile, preheat oven 375 degrees.
Make the cookie “dough” by using a food processor to grind and combine oat bran, baking soda, 1/8 ts salt, and brown sugar.
Remove mixture from food processor and add 2 tbs skim milk and 1 second of cooking spray. Mix very well.
Remove chocolate from freezer and cut into small squared chips.
Add chocolate chips to cookie mixture and use a spoon to carefully mix them in.
Form 8 small cookies on baking sheet lined with parchment paper and bake for 7 minutes.