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Friday, January 13, 2012

Recipe: Guilt-Free, Machineless Homemade Icecream

1 C skim milk
1/4 C Splenda (or other 0-calorie sweetener)
1 t vanilla OR 1 t cocoa powder
1 tray of icecubes
fresh fruit or other toppings (optional)

Place all ingredients in a sandwich-size ziplock bag (if it doesn't have a great seal, double bag it); make sure to remove as much air as possible. In a larger ziplock bag* (the gallon size is perfect for two little bags of ice cream and two trays of ice), place the ice cubes, about 1/4 C of salt, and the sealed bag of ice cream ingredients. Seal the large bag well, then shake vigorously for 5-10 minutes (you'll want to use a kitchen towel, or something to keep your hands from freezing). Quickly rinse off the outside of the ice cream bag with cold water. Being careful not to allow any of the salty water into your ice cream, open the bag and spoon your ice cream into a bowl. I like to chop up a strawberry or two and add it on top.

And there you have it -- a bowl of ice cream for under 100 calories!

*Note: We were going through plastic bags like crazy, so we discovered that you could also use a large bowl with a good lid in place of the large ziplock bag.

One more thing. If you have someone like my husband, who is offended by the idea of low-calorie, low-fat ice cream, you can make this just as easily with whole milk and granulated sugar. That's how hubby likes it, but it comes out to about 330 calories, pre-toppings.

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