Tummy Tucking Ice Cream

Now you do not have to feel guilty while eating ice cream. This treat supports vibrant health rather than degrading it. And it’s good, good, good! This recipe makes one generous serving, but it’s easy to multiply the ingredients if you want to feed others in the family, or freeze leftovers. It works better, however, to only process one batch at a time. One batch produces one large single bowl of goodness. This recipe is part of our "Seven Day Video Menu" and our "As Seen On THM TV" series. You can watch Serene and Pearl make this recipe by tuning into THM TV! This recipe can be found in the Trim Healthy Mama Cookbook on page 363 & on Page 368 of the original Trim Healthy Mama book. The list of ingredients & instructions shown here reflect the way it's written in the cookbook.

Cooking Method: Blender

Courses: Dessert, Snacks

Servings: 1

Dietary: Dairy-Free

Description

Now you do not have to feel guilty while eating ice cream. This treat supports vibrant health rather than degrading it. And it’s good, good, good! This recipe makes one generous serving, but it’s easy to multiply the ingredients if you want to feed others in the family, or freeze leftovers. It works better, however, to only process one batch at a time. One batch produces one large single bowl of goodness. This recipe is part of our "Seven Day Video Menu" and our "As Seen On THM TV" series. You can watch Serene and Pearl make this recipe by tuning into THM TV! This recipe can be found in the Trim Healthy Mama Cookbook on page 363 & on Page 368 of the original Trim Healthy Mama book. The list of ingredients & instructions shown here reflect the way it's written in the cookbook.

1 Single Serve Recipe

Ingredients

8 oz unsweetened nut milk (8 to 12 oz, plus 1 to 2 Tbs for blending)
1 1/2 tsp TH Super Sweet Blend (1 1/2 to 2 tsp; or, 3 to 4 tsp TH Gentle Sweet) (to taste)
1 tsp TH Natural Burst Vanilla Extract
1 pinch TH Mineral Salt (1 to 2 pinches)
1/4 tsp TH Glucomannan ("gluccie") (or, xanthan gum)
1 tsp heavy cream (or tahini or peanut butter) (can use 2 to 3 tsp for S-version)
1/4 scoop TH Pristine Whey Protein Powder (optional)

Instructions

1
Put the almond or cashew milk(unsweetened nut milk), sweetener, vanilla, and salt in a blender. Start blending, then add the Gluccie or xanthan. Blend for 20 seconds, then pour the mixture into a large ice cube tray or 1¼ trays (smaller cubes make it easier for less than stellar blenders or food processors). (If you want to use an electric ice cream maker, follow the manufacturer’s directions.) Put the tray in the freezer to harden. (It’s best to do this early in the day if you want to eat your ice cream in the evening after your dinner.)
2
Once the ingredients are frozen and you are ready for your ice cream, put the bowl you want to eat it from in the freezer to chill.
3
Put the frozen cubes in a high-end blender or food processor and blend or process on high until loose and grainy. If your machine is giving you any trouble, let the cubes thaw for a few minutes to blend more easily. Add the cream and remaining 1 or 2 tablespoons almond milk, and blend again on high or keep processing until mixture starts to be smooth and creamy. Add the other tablespoon of milk only if necessary. (In a high-end blender, like a Blend Tech, you’ll get a lovely smooth ice cream texture in a few minutes; a food processor makes things quicker, but gives perhaps not quite as smooth end result.)

Note

From page 363:
"Not one special ingredient needed here. Xanthan gum can be found at most grocery stores, but this recipe will even work without Gluccie or xanthan. This makes a generous single-serve batch, but once you try it you may decide to quadruple the amounts next time. That will give you four large bowls of ice cream for your week, ready to be whizzed up in a jiffy. Variations are endless; the following is a basic vanilla recipe, but you can add cocoa for chocolate, or any other of your favorite flavors. Melted Skinny Chocolate (page 377) poured over the top of the basic vanilla version is an amazing S version—just like a chocolate shell."

If you want to make up several batches at a time so you have extra ice cream to put in the freezer, you will need to add vegetable glycerin. This is available at most health stores. The glycerin prevents a hard freeze occurring so you can still dip and serve. The suggested amount of vegetable glycerin is 1-3 teaspoons per batch of ice cream. Rather than doing this, we usually keep lots of frozen cubes ready in the freezer. Once again, baggies come in handy. You can put one serving’s worth of frozen cubes into each baggie. Whenever you feel like ice cream, pull a baggie from the freezer and you can make up ice cream in a few minutes.

Complementary Recipe: Skinny Chocolate

You can enjoy melted Skinny Chocolate as a delicious topping to your Tummy Tucking Ice Cream!

Read it online: https://trimhealthymama.com/recipe/tummy-tucking-ice-cream/