I actually bought an ice cream maker and I make my own ice cream using fat free half and half, fat free evaporated milk, sugar, corn starch (for thick and creamy textures). The rest of the ingredients depend on the flavor.
An ice cream like thing I like is to mix sweet flavouring into cottage cheese... like cocoa and peppermint extract, then freeze for a short while (30mins or so)
Fitness Minutes: (2,710)
195 2/20/11 1:30 P
Fitness Minutes: (0)
2/20/11 1:15 P
I do this all the time. I use frozen bananas and strawberries with some skim milk to make milkshakes. I have found that slicing the bananas into disks before freezing them make them easier to blend. If you leave out the milk then they have a texture similar to soft-serve ice cream.
Fitness Minutes: (2,710)
195 2/20/11 10:54 A
Haven't posted in this forum before.. But I'm going to try a new recipe tonight and I'm super excited about it!
Soooo, I had some bananas that were **just** on the brink of starting to turn brown, and there's no possible way that I could eat them all in a day or two.. I had about 4 left (I have no idea why they turned brown so quickly! I wasn't keeping them on the fridge or anything.)
In any case, I peeled and froze them, and I'm thinking with their otherwise creamy texture (like when we add them to banana bread or muffins), they could make a nice ice-cream-like base if blended while still mostly-frozen.
Soooo, this is what I'm going to try:
4-5 frozen bananas a bit of almond extract a bit of vanilla extract a dash of cinnamon an even smaller dash of agave nectar (just because my fiancé likes things a little sweeter)
Blend until smoove.
What do you think? Has anyone tried this, or does anyone have any tips to make this work? I'm not a vegan or anything, but this seems like it could be a nutritionally dense substitute for otherwise fat-full ice cream (fat free chemical laden foods make me a little nervous, but I won't get into that here. :) )
I'll let you know how it goes!
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