Ice Cream…well, more like creamy ice

I don’t know if I’ve done my spiel about frozen yogurt/ice cream yet, but I’m absolutely in love with the stuff. When I was in high school, I used to eat fat-free, sugar free frozen yogurt all the time (this stuff called Only 8, only had 8 calories per oz!), but with this economy, I don’t really have the resources to shell out that much for ice cream as often as I’d like.

And, although they claim to be low fat and low sugar and low blah blah, the “reduced” gallon ice creams you buy at the store aren’t really that low anything. I mean, I could do some serious damage if I ate half the container. Not to mention the fact that it goes down so easy…like, spoon to mouth, barely taste and swallow: before you know it, the whole thing’s gone.

Well, not this stuff. And the best part is you don’t even need one of those fancy-shmancy ice cream makes…just a little blender magic.

Creamy Almost Ice Cream Makes about half a blender full
1/2c cottage cheese (any fat %)
Water and Ice
xanthan or guar gum (I know this sounds scary, but they have it in the baking aisles of both Kroger and Meijer…don’t be scared away by the price because you’ll never use more than a 1/4 TEASPOON at a time)
→Put cottage cheese in the blender
Add about 10 ice cubes and start blending (you might need to add a LITTLE water to get the blades moving)
Put the flavoring in
This is the tricky part: keep adding water and ice until you get the consistency you want…if you go overboard on the water and it becomes too runny, at some of the gum but go VERY slowly because it takes awhile to thicken.

There are so many flavor possibilities to this. Think of your favorite ice cream flavor and you’ll probably be able to recreate it. If you want something like mint chocolate chip, just add mint extract and some sugar free chocolate. If you want something a little more complicated like strawberry cheesecake, toss in some jello sf/ff cheesecake pudding mix with some strawberry chunks. Chances are, if you can think it, you can make it.


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