Berries & Vanilla Ice Cream
I want ice cream!
It’s an IceCreamergency!
Good news: my ice cream is of the highest quality. Plus, it enhances your love life.
- Vanilla Ice Cream Topped with Berries
- Blueberry Ice Cream
This ice cream is awesome because it’s:
- Under 200 calories
- High in Protein (26.3 g)
- Under 12g Net Carbs
- Low Fat (<4.0 g)
- Soy Free
- Only 2 Ingredients (no including the berries)
- Ready to eat in 20 minutes!
How to Make Ice Cream
- Remove your ice cream bowl from the freezer (you are supposed to keep it in the freezer all the time… and at least for 24 hours before the first time you use it. Yeah, I was pretty angry about waiting 24 hours the first time too). Set the bowl onto your ice cream stand and assemble the ice cream maker according to the directions.
- Pour the ice cream mixture into an ice cream machine (approximately $50) for ~15 minutes. Keep an eye on it.
If you don’t have an ice cream machine, you can use the “ziploc bag” technique.
- Stuff a HUGE Ziploc bag half-full with ice. Add 6 TBSP of Kosher Salt (or rock salt) and mix.
- Add all the ingredients used in the desired recipe (see below) into a small Ziploc bag and seal it.
- Bury the small Ziploc bag inside the salty ice in the large Ziploc bag. Seal the large bag.
- Shake the bags vigorously for 5-15 minutes until ice cream forms! (hold with a towel to prevent frost bite).
- Note: When you add salt to the ice, it lowers the freezing point of the ice, so more energy has to be absorbed from the environment for the ice to melt. This makes the ice colder than it was before, which is how your ice cream freezes.
- Note: Kosher & rock salt have larger crystals than table salt. Larger crystals take longer to dissolve in water around the ice, which allows for even cooling of the ice cream.
Place the following into a blender for 5 seconds (I used the tall 16 oz Magic Bullet cup)
- 1 cup of unsweetened vanilla almond milk (note: you can substitute with coconut milk, which will make the ice cream even creamier).
- 1 scoop of Gaspari Isofusion in Vanilla Ice Cream
- If making version 2: then also blend 1/2 cup blueberries
Pour this mixture into your ice cream machine for 10-15 minutes.
If you are making version 1: Top your vanilla ice cream with strawberries & blueberries.
Version 2: Calories: 192, fat: 3.9g, saturated fat: 0g, cholesterol: 5mg, sodium: 375.7mg, carbohydrates: 14.2g, fiber: 2.5g, NET CARBS: 11.7g, sugars: 7.4g, protein: 26.3g
Version 1: Similar to version 2 (it depends on the amount of berries you add – I’ll leave this to your discretion).
=> Find detailed explanations about the ingredients I used in this recipe by clicking on my Ingredient Encyclopedia!
About Dr. Sara Solomon
Dr. Solomon is a practicing dentist (DMD) in Toronto, Canada, and holds a B.Sc in Physiotherapy. This certified personal trainer, spinning instructor, professional fitness model and cover girl is known around the world for [read more]