It turns out to be more of a fine slushy than "cream" but just as refreshing and satisfying!
Ingredients
½ cup of sweetened vanilla almond milk (45 cals)
1 teaspoon of raw organic cocoa (5 cals)
1 large zip lock bag
1 smaller zip lock bag
6 table spoons of salt
A large bowl of ice cubes
Total calories- 50 cals
Chocolate almond milk ice-cream Recipe
- Pour the almond milk with the cocoa into the smaller zip lock bag
- Zip lock the bag and mix the solution well by giving it a good shake
- Add the ice cubes and salt to the bigger bag and put the zipped small back into it
- Give it a good shake for 2 minutes (if you make this with regular milk you may want to shake it longer about 5-7 minutes)
- Rinse off the bag with cool water and snip a corner and squeeze out into a bowl and enjoy!
Because I used sweetened almond milk 9intentionally bought to make this treat) for this recipe I didn't need to add the stevia packet included in the photo. I intended to if it wasn't sweet enough, so wanted to try it without first and it was plenty sweet for me. half a cup of the sweetened vanila almond milk contains 7g of sugar.
Pour the almond milk and cocoa powder in a bag, remove as much air as you can and give it a good mix
Place the mixture in a bag with the ice cubes and salt and give it a good shake
Mine was rock hard in 2 minutes! I then rinsed it off with cool water to get all the salt off the bag (and it softened just enough)
Then I squeezed out the slushy goodness ^_^ and Mmm mm was it good! I wasn't being very delicate in squeezing it out...it's a lot smoother than it appears in this photo.
