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Store in a tightly covered container in the refrigerator. Stir until all of the chocolate chips have melted and the mixture is smooth. Place heavy whipping cream and semisweet chocolate chips in a double-boiler.Freeze until firm and completely solid, about 8-10 hours. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Spread remaining one-third ice cream over the fudge swirl. & Versatile It’s delicious on its own or topped with fresh fruit or compote, chocolate sauce, magic shell, or our 5-Ingredient Vegan Caramel Sauce. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Beat until it is well blended, maintaining stiff peaks. Beat on high speed until stiff peaks form. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high.
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With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. In a mixing bowl, combine heavy cream, evaporated milk and salt.Vanilla Ice Cream with Chocolate Fudge Swirl:.Strawberry ice cream? Blend in some strawberries! Vanessa, the lovely blogger I adapted this from, has a few flavor ideas so you can start there. Throw in some mint extract and chocolate chips for mint chocolate chip. I want to try them all. Whip up some single serving cookie dough and make cookie dough ice cream. I calculated the calories using cream because that’s how I tested it, and I didn’t just want to reel you in with a low calorie count. Because friends don’t click bait friends.Īs if you needed another selling point, the beauty of this recipe is that the flavor possibilities are ENDLESS. But that’s okay! Plus, if you do this, the recipe will be only 60 calories for the WHOLE THING. Smooth, rich, ultra chocolatey, and secretly healthy chocolate fudge. If you want an ultra low calorie version, you are welcome to sub out the cream(er) for another 1/4 cup of almondmilk, but be aware that this will taste a lot more like ice milk than ice cream. Who knew. You’re looking for a higher fat milk/milk substitute, and Silk’s creamers do the job quite nicely, especially if you’re looking for a dairy free option. I amped up the cream factor by adding, well, cream. I’ve actually made a couple versions of this recipe before (a protein riff and one in a DQ blizzard copycat), but I wanted to make a more traditional-tasting indulgence. To find the secret, look no further than my favorite trusty must-have-at-all-times ingredient– almondmilk from Silk. 130 calories?! What?!? How?!?! I got you. In a fit of sweaty desperation, your cooling embrace is a life-affirming oasis in the trenches of a global warmed city desert.Īlso I topped you with a bunch of chocolate because that’s never the wrong answer. I’ve spent the past two weeks in a continuous heat stroke, so you are a refreshing angel sent from an air conditioned heaven. Because sometimes I want homemade ice cream five minutes ago and ice cream makers cramp my style. You allow me to have freshly churned ice cream whenever I please without actually having to churn anything. And believe me, you are soooo creeaammmyy. The entire batch of you, which yields a full pint, is only 130 calories. You, my dear single serving ice cream, are a gem. Although you left my stomach, you never left my heart. I looked forward to summer all the more because I knew you would be part of it.īut fall would always roll back around and I’d lose you in the (figurative) flurry of pumpkin and (literal) flurry of snow. You always brought such joy to otherwise dreadfully hot, sticky afternoons.