Volume Ice Cream
Voluminous Ice Cream Flavors:
- Cake Batter
- Mint-Chocolate Chip
- Low-Calorie Peanut Butter
- Vanilla Bean
- Chocolate Peanut Butter
- Hot Chocolate
Nutritional Info:
- Calories: 40
- Fat grams: 3
- Sugar grams: 0
Add 60 calories for the cake batter version if sprinkles are used. Add 80 calories for the mint-chocolate-chip version. The peanut butter version has about 70 calories per 1/2 cup serving (or 140 for the entire recipe).
{ 22 comments… read them below or add one }
Yum!! I’ve tried this with peanut butter too, and this is fantastic. If you do use the coconut milk you suggested, do you use the canned coconut milk or the shelf-stable type such as So Delicious Vanilla Coconut Milk? Thanks for the great recipes!!
You can use either, I guess. But if you want the texture/richness of ice cream, I meant the canned kind. I actually don’t like the SoDelicious one because I think it tastes watery, so I’m not sure how it would be in this recipe. I really like using Silk almond milk in this recipe.
Thanks for replying. I actually had a can of the lite coconut milk in my pantry, so I whipped up a batch using 1/3 cup canned lite coconut milk and 2/3 cup unsweetened Vanilla Almond Breeze for the liquids. I’ve just put the batch in the freezer. Can’t wait to try it tomorrow!
I agree with the SoDelicious milk: it does taste watery.
AMAZING! Espically when drizzled with hot chocolate and caramel syrups
Have you ever thought to make a waffle cone to complement the ice cream?
Mmm that sounds like a great idea!
Does a regular blender work instead of a Vita-Mix?
I tried the recipe as follows:
I froze the mixture in a shallow plastic container untill solid (I used 3/4 cup soymilk and 1/4 cup soy coconut milk instead of the almond milk). The freezing process took 11 hours. I thawed it in the microwave for about 30 seconds, and the result was more of an icee slushy.
So, would a regular blender help turn it into more of an ice cream texture after the microwaving like your pictures show? (it looks so perfect, like the real thing!)
I so badly need my ice cream, because regular soy ice cream is so expensive, and icees just won’t do right now (although that’s not a bad idea; you could try to make cherry slushies!).
HELP!!!
Does a regular blender work instead of a Vita-Mix?
I tried the recipe as follows:
I froze the mixture in a shallow plastic container untill solid (I used 3/4 cup soymilk and 1/4 cup soy coconut milk instead of the almond milk). The freezing process took 11 hours. I thawed it in the microwave for about 30 seconds, and the result was more of an icee slushy.
So, would a regular blender help turn it into more of an ice cream texture after the microwaving like your pictures show? (it looks so perfect, like the real thing!)
I so badly need my ice cream, because regular soy ice cream is so expensive, and icees just won’t do right now (although that’s not a bad idea; you could try to make cherry slushies!).
HELP!!!
No. As it says right in the recipe, it needs to be a vita-mix to get the ice cream consistency.
bummer. I just looked to see what a vita-mix was and saw prices varying from $300-400. Guess I won’t be making ice cream for awhile.
Yeah, they are expensive
As an alternative, this recipe is similar: http://chocolatecoveredkatie.com/2011/12/07/four-ingredient-ice-cream
It uses an ice cream maker, but they can be as cheap as $40… and even cheaper if you print off a 20%-off coupon for BedBathBeyond
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Hey my friend Caroline told me about your blog and I was wondering if you could help me. My boyfriend is veyr allergic to any type of milk butter etc. what would you recommend soy/ almond milk if I am a poor college student wanting to make him something he can have? Also are there any types of chocolate without milk in it?
Hi Linda!
I really like either Almond Breeze or Silk almondmilk. But there are a TON of soymilks, ricemilks, coconutmilks, and hemp milks on the market, so just look around your local health food store (or even the natural food section of a regular grocery store).
And yes, there is vegan chocolate
. Some of the ones I buy: Ghirardelli semi-sweet (gold bag), Whole Foods vegan brand (green bag) or Whole Foods dark chocolate mini chunks, or Enjoy Life brand. Or, sometimes I crumble up some Endangered Species flavored chocolate bars for flavored chocolate chips 
.
Do you have points plus values figured into your nutritional values? Or if you included the fat, carbs, protein and fiber your readers could figure it out themselves. I just discovered your blog and can’t wait to try some of your yummies! But am doing weight watchers now so need to factor in the points.
Thanks!
I’ve started to add the carb counts to my more-recent recipes, because a lot of people have asked for the full nutritional values.
You have got to be the sweetest person I have seen or rather read about in forever!!! You are so concerned with your followers and their needs , Thank you so much. I am now one of your readers and will be making your recipes non stop,Great recipes and stay as sweet and helpful as you are. The world needs more like you,
Aw Mona, your comment was so sweet. Thanks for putting a smile on my face
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Katie, you are my hero. Truly. I’ve made a decision:
I am going to be your Julie from Julie and Julia! My goal is to make every last one of your recipes by the end of the summer. I am so excited to try it. (So is my family:)) Thank you for your miracle desserts!
by the way…….this is my new favorite ice “cream”
Wow, I’m so honored! You put a gigantic smile on my face
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I can not wait to try your recipes. You are one smart cookie! Do you have any plans for a book?
Aw thank you! Yes, I definitely am working on a book… it’s a slow process, though!
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