My daughter Louisa (14) and I have been sugar-free for a year and a half now. And guess what I miss most? Yep, ice cream! I’ve tried the artificially sweetened (or should I say “poisoned”?) ice creams, and although I’m thrilled to have ice cream in most any form, it comes at a high price: usually pain—in the form of earaches, digestive ouches, etc. It feels pretty obvious to my body that Splenda, and other sugar substitutes aren’t healthy.
So, in the quest for healthy ice cream, here’s what we came up with. This dessert is fresh, healthy, sugar-free and yum!
Instead of Ice Cream
4 cups plain unsweetened yogurt
1 cup milk (I like raw milk)
1-2 cups fresh or frozen fruit, optional
stevia to taste (here’s the brand I like best)
Mix ingredients together. If adding firm fruit like mangoes or peaches, use a blender to fully mix it in. Reserve some small pieces of fruit to add near the end of freezing if you want it chunky. If using berries, just pour them in, and they will get mashed in during the churning process.
Now taste your mixture and add liquid stevia until it tastes sweet. Pour into a 2 quart ice cream freezer and churn until frozen (about 25 minutes). Eat right away or scoop into a plastic container to store in the freezer. Take it out about 10 minutes before serving so it can soften and be scooped.
The “ice cream” in the photo was made by adding 1/2 of a 16 oz. package of frozen raspberries to the yogurt-milk-stevia mixture. The churning mashed it all up and made it a pretty pink color! I reserved the other half of the bag of raspberries to sprinkle on top. We also topped it with salted peanuts and the salty/sweet combination was tasty!
Delicious, wonderful, healthy, low calorie frozen yogurt! Yay!