Yep. This is finally real life.
I have been trying for SO LONG to make a high-protein ice cream and/or frozen yogurt to satisfy my never-ending craving for the stuff without going into sugary overload. Sure, I'll indulge in a high(ish)-quality store-bought ice cream every now and again. It's my weakness. But I have an ice cream maker of my own (that DOESN'T need rock salt, mind you!) that I like to use. I have a bomb Maple Vanilla recipe for it already, which doesn't use processed sugar. But sugar is sugar is sugar.
yada yada yada.
Since discovering I can handle dairy, I've become a regular yogurt eater again. So I apologize if you cannot have it, but this stuff uses high-quality organic Greek yogurt as part of the base. But man, is it a game-changer for the consistency!
All of this is basically to say that my Maple Vanilla base is great on its own or as a base to add other chunks of stuff into it, but I wanted a version that had a different macronutrient profile. Because I'm into that kind of thing. The result?
Yeah, I thought you'd like a visual. Now stop drooling and go make this for yourself!
Prep time: 5 minutes Freeze time: 20 - 30 minutes Total time: ~35 minutes
Yield: 1 pint
- Pour all ingredients into a sturdy mixing bowl.
- Use an electric hand mixer to whip them all together. It will get foamy at the top and the consistency will be even after about a minute; this means it's done.
- Pour the mixture into your ice cream maker, according to machine's instructions. Run the maker until a solid, hard ice cream-like consistency occurs. The time for this varies based on your maker. Mine takes about 20 minutes.
1 1/3 cup full-fat organic Greek yogurt
1 cup almond milk
1 pastured egg yolk
1 Tbsp vanilla extract
Liquid stevia or xylitol, to taste*
*omitting this will leave a more "standard" froyo flavor. Adding this will bring out the vanilla more for a sweeter version.
And then devour, of course. :)