A woman mentioned to me that she didn’t want to be a “stick in the mud” mom for not taking her kids to those frozen yogurt shops that are popping up on every corner. When I was a teenager, I mistakenly ate fat-free frozen yogurt for dessert thinking that it was a safe “diet” food. Nope, it isn’t! At one of the top frozen yogurt chains, the ingredients for vanilla yogurt powder are pure crystalline fructose, dextrose, maltodextrin, nonfat milk, yogurt powder, and micro-encapsulated probiotic (Lactobacillus sporogenes).
And have you seen the prices at those places?! I often get questions about the cost of the ingredients I recommend. I calculated the price of my ice cream recipe with top-notch ingredients like organic coconut oil and farm-fresh organic eggs. The result: $3.13 per pint. Not bad considering that Ben & Jerry’s costs about $4.00 a pint and Cold Stone Creamery’s costs $7.50 a pint—and it has 2 grams of trans fat! You can buy most of the ingredients used in my recipes in bulk and store them in a chest freezer to lower the cost even more. And ice cream tastes so much better when you make it fresh at home!
Ingredients
- ¾ cup plus 2 tablespoons coconut oil (or unsalted butter if not dairy-sensitive), softened
- ½ cup unsweetened cashew milk (or water if nut-free)
- ¼ cup MCT oil
- 4 large eggs
- 4 large egg yolks
- 1 vanilla bean seeds scraped (about 8 inches long), or 1 teaspoon vanilla extract
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ¼ cup unsweetened cocoa powder
- ½ teaspoon fine sea salt
- Combine all the ingredients in a blender and blend until very smooth. Taste and add more sweetener, if desired.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions, and watch the magic happen! Serve immediately or store the ice cream in an airtight container in the freezer for up to 1 month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 460 kcal Calories from Fat: 441 kcal |
|
% Daily Value*
|
| Total Fat 49 g 140% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |