Big scoops of vanilla ice cream are perfect for sundaes, in root beer floats, or served with pie. This recipe uses an ice cream machine to get perfectly churned, parlor ice cream at home.

INGREDIENTS
|
SERVES 6

2 cups half-and-half, chilled

¹⁄
₂cup 2% milk, chilled

1 cup heavy cream, chilled

²⁄
₃cup xylitol

¹⁄
₂cup powdered honey

2 teaspoons vanilla extract

¹⁄
₈teaspoon sea salt

In a large bowl, whisk together the half-and-half, milk, and heavy cream. Add xylitol, powdered honey, vanilla extract, and salt. Turn on your ice cream maker and pour mixture inside.
Mix according to your ice cream maker’s directions, about 20–40 minutes. Store ice cream in the airtight container in the freezer for up to 2 weeks.

Chilling Out

For a soft-serve style ice cream, enjoy immediately after processing in the ice cream maker. For an extra firm ice cream, chill for at least one hour in the freezer.

Soda Lime Slushies

A refreshingly frothy and sweet carbonated drink that is sugar-free and stevia-sweetened. No one will ever guess it’s a calorie-free beverage!

INGREDIENTS
|
SERVES 4

2 cans Zevia Cola

2
¹⁄
₂cups ice

1 lime

In a blender, combine the Zevia soda and ice. Pulse until the mixture is a slushy consistency. The slushy will be extra frothy and foamy!
Cut the lime in half. Squeeze about 1 teaspoon of lime juice into each drink and stir. Slice the remaining half of lime into thin slices for garnish. Serve in chilled glasses and enjoy immediately.

Zevia

Zevia brand sodas are all-natural sodas sweetened with stevia; they have no carbohydrates or calories and don’t raise blood sugar levels. They also contain the same fizzy carbonation other sodas have without the unhealthy colorings and sugars.

Brownie Ice Cream Sandwiches

Frozen chewy chocolate brownies with a creamy vanilla ice cream middle! These must be frozen for an additional hour before serving for best appearance, but this allows these bars to be made days in advance.

INGREDIENTS
|
SERVES 30

¹⁄
₂cup coconut oil, melted

2 cups coconut sugar

2 large eggs, at room temperature

¹⁄
₄cup water, at room temperature

1 teaspoon vanilla extract

¹⁄
₂cup cocoa powder

¹⁄
₂teaspoon sea salt

¹⁄
₂teaspoon baking powder

1 tablespoon cornstarch

1
¹⁄
₂cups spelt flour

2 (16-ounce) cartons dairy-free, naturally sweetened ice cream, slightly softened

³⁄
₄cup chopped chocolate, melted

Preheat oven to 350°F. Line a muffin pan with liners and lightly spray liners with cooking spray.
In a large bowl, mix together the coconut oil, coconut sugar, eggs, water, and vanilla until well combined. Mix in the cocoa powder, salt, baking powder, cornstarch, and flour. Pour 1 heaping tablespoon of batter at the bottom of each muffin liner.
Bake this brownie layer for 10 minutes. Remove baked brownies from pan. Repeat this step until all the batter is cooked. Let all the brownies cool.
Once cool, unwrap half of the brownies from their muffin liners and set aside.
Scoop 3 tablespoons of slightly softened ice cream on top of the remaining brownies which are still in their muffin liners. Gently top each with an unwrapped brownie.
Pour about 1 tablespoon of melted chocolate over the brownie sandwiches. Immediately freeze for at least 1 hour or until ready to serve.

Garnish Options

Top the chocolate-coated brownies with crushed nuts, sprinkles, cherries, or shredded coconut for extra crunch.

Banana Boat Milkshake

Inspired by the campfire recipe consisting of roasted bananas over a fire mixed with chocolate chips, graham crackers, and marshmallows! This recipe uses healthy ingredients to create a similar frozen version.

INGREDIENTS
|
SERVES 2

3 frozen bananas

¹⁄
₃cup coconut milk

1 teaspoon vanilla extract

¹⁄
₄cup crushed sugar-free graham crackers

¹⁄
₃cup sugar-free chocolate chips

In a high-speed blender, blend the bananas, coconut milk, and vanilla until smooth. Stir in the graham crackers and chocolate chips and serve!

Melty Boats

This recipe can be chilled for an additional 1 hour for a firmer, less soft milkshake.

Easy Banana Truffles

Three simple ingredients combine for delectable truffles! Let the natural sweetness of frozen bananas shine in these just-like-ice-cream chocolate-covered bites!

INGREDIENTS
|
SERVES 4

2 bananas, peeled

¹⁄
₂cup sugar-free chocolate chips or chunks, melted

3 tablespoons crushed peanuts

Slice bananas into
¹⁄
₄" slices. Line a baking sheet with wax paper.
With forks or tongs, dip banana slices into melted chocolate.
Lay dipped slices on wax paper and sprinkle with chopped peanuts. Freeze for 3 hours until firm.

Blended Milkshakes

Be adventurous with these truffles by adding them to 4 cups of vanilla ice cream in a blender for easy flavorful milkshakes.

Frozen S’mores

There’s no need to wait for a warm summer night to enjoy a s’more. Bring the outdoors inside with a “marshmallow” cream and melted chocolate center in these frozen bars.

INGREDIENTS
|
SERVES 20

40 sugar-free graham cracker squares

1 (14-ounce) can full-fat coconut milk, chilled

3 tablespoons rice flour

¹⁄
₃cup powdered xylitol

2 teaspoons vanilla extract

¹⁄
₄teaspoon liquid stevia

³⁄
₄cup sugar-free chocolate, melted

Turn oven on to broil. Line a cookie sheet with parchment paper and place graham cracker squares in rows. Place in oven to broil for about 45 seconds, until crackers have become slightly golden and browned.
In an electric mixer, combine the whitest, thickest part of the coconut milk (about
³⁄
₄cup), with flour, xylitol, vanilla, and stevia and beat until fluffy. Pour 1 tablespoon of warm chocolate on a graham cracker and top with coconut cream mixture.
Cover fillings with a second graham cracker and place in a large baking dish. Continue assembling the s’mores until all are assembled.
Place in the freezer for 30 minutes to 1 hour, or until all the s’mores are chilled and firm. Keep stored, covered, in the freezer.

Chocolate Options

Milk, dark, or specialty flavored chocolate are all delicious in these frozen bars.

Healthy Orange Slushies

These citrus slushies combine several delicious flavors of the tropics! They are so satisfying, they are sure to become a summertime favorite.

INGREDIENTS
|
SERVES 4

2 small bananas, frozen

6 large oranges, peeled

²⁄
₃cup coconut milk

4 cups ice

2 teaspoons vanilla extract

In a high-powered blender, add the bananas, oranges, coconut milk, ice, and vanilla. Blend until creamy. Serve immediately.

Orange These Tasty

These slushies can also be made with any oranges on hand—clementines, mandarins, or blood oranges add a nice flavor twist! Double the quantity of oranges if using small ones like clementines.

Healthy Peanut Butter Milkshakes

Sneak extra protein and potassium into dessert with this power milkshake. Bananas create a creamy ice cream–like base while a healthy helping of peanut butter and vanilla contribute to the delicious taste.

INGREDIENTS
|
SERVES 2

3 large frozen bananas

3 tablespoons natural creamy peanut butter

2 tablespoons honey

2 tablespoons unsweetened almond milk

¹⁄
₂teaspoon vanilla extract

In a blender, layer bananas, peanut butter, honey, almond milk, and vanilla. Blend until smooth and creamy and enjoy.

Potassium Spike

A large banana can contain over 420mg of potassium! One serving of this milkshake provides enough potassium to reach the daily recommendation.

Mexican Chocolate Ice Cream

This delicious ice cream has a subtle surprising heat, flavored with cinnamon and a pinch of cayenne pepper.

INGREDIENTS
|
SERVES 8

2
¹⁄
₂cups whole milk

1
¹⁄
₂cups heavy cream

1 teaspoon cinnamon

¹⁄
₈teaspoon cayenne pepper

5 large egg yolks

¹⁄
₈teaspoon sea salt

²⁄
₃cup honey

1 teaspoon vanilla extract

3 ounces dark chocolate, chopped

In a double broiler, add whole milk, heavy cream, cinnamon, cayenne pepper, egg yolks, sea salt, honey, and vanilla. Stir constantly on medium heat until mixture thickens and coats the back of the spoon. Pour through a mesh strainer to remove any lumps.
Stir in the chocolate pieces. Allow ice cream to cool, cover, and place in freezer for 1 hour or until completely cold.
Freeze in an ice cream maker, following manufacturer’s instructions.
Serve immediately for soft-serve consistency, or place in freezer for another hour for firmer ice cream. Store leftovers in an airtight container in the freezer for up to 2 weeks.

Other books

Liquid Smoke by Jeff Shelby

The Nameless Hero by Lee Bacon

A Killing in Zion by Andrew Hunt

The Christmas Journey by VanLiere, Donna

Throne of Scars by Alaric Longward

The Goblin War by Hilari Bell

STEPBROTHER: Bad Boy Blues (Taboo Romance) by Wilde, Ora

O Caledonia by Elspeth Barker

Soros: Alien Warlord's Conquest (Scifi Alien - Human Military Romance) by Vi Voxley

Mind Game by Christine Feehan