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Voluminous Vanilla Ice Cream

If you’re on a diet: 

You will love this recipe because it makes a gigantic serving for only 40 calories. (Seriously, the serving is huge.) Who eats a 1/2 cup serving of ice cream anways? 😕

If you’re not on a diet:

You will love this recipe because you can up the calories by making it into a brownie sundae, by pouring on chocolate syrup, or by opting for the peanut butter version. Yes, there is a peanut butter version.

volume ice cream

Above: a sundae with a Chocolate Workout Brownie.

Highly recommend those brownies. As for the ice cream: it could not be easier to make, and there are unlimited variations—you can add coffee, mint extract, fruit, chocolate chips… I haven’t even begun to try out all the combinations I’ve dreamed up for this incredibly versatile recipe.

ice cream

Volume Ice Cream

(Makes 1 huge serving)

  • 1/4 tsp pure vanilla extract (or about 1/4 of a vanilla bean, sliced lengthwise and scraped out)
  • 1/16 tsp salt (trust me)
  • sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar)
  • 1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
  • optional: add-ins such as fruit, peanut butter, or extracts

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)

View Nutrition Information

This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, scoop out with an ice-cream scoop.


This is an extremely voluminous recipe, so if you’re like me and need to watch that you don’t get full before you’ve taken in enough calories, I recommend eating this as part of a sundae or adding some extras to the basic recipe. ‘Cause it will fill you right up!




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Published on June 15, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Hayleigh Miller says

    I am having so much trouble with this!! It never gets to be the right consistency and it’s just frustrating for me. How can I fix this?

  2. Adele says

    This recipe looks amazing!! I was just wondering how long exactly to freeze the almond milk for beforehand you can blend it? Like, a few hours? Just wondering so I can think ahead for late night ice cream cravings!! Thanks 🙂

  3. AMy says

    The flavor is great when making the mixture. But once I froze it and put it in the Vitamix two problems occurred. First- there was not enough mixture for the blender to work well so the icecream could not get smooth. It’s needed to be at least double the recipe to be used in a vitamix. Second- once frozen it had no flavor. It just tasted like a snow cone with no flavor. I was disappointed. Perhaps with the coconut milk it would have been better.

  4. Gershon says

    At what speed and setting do you use the vitamix?
    I put it in after microwaving for 15 seconds and it certainly did not come out creamy, but rather slushy. Please help!


  5. Daniel says

    HI Katie, I was wondering if 1% milk would work with this, or would it not be thick enough? If it wouldn’t be thick enough, could I add cornstarch to thicken it? Or what dairy or non-dairy milk would be best for this recipe?

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