It's summer, and my kids ask for a popsicle, ice cream, or something of the sort at least twice a day. I mean, who doesn't like ice cream, shakes, and/or slushies? I try to keep "healthier" choices of these items on hand but occasionally run out, and even the "healthier" versions aren't great when it comes to additives and sugar content. So, the other day I was wondering what to do with the pint and a half of almond-coconut milk that needed to be used up and thought - why not freeze it and use it for shakes in place of ice cream? I did just that, and my boys are super happy with the results!
Ingredients:
1 1/2-2 pints of any almond milk (almond-coconut milk has a natural sweetness)
2-3 tbsp. organic/raw sugar or honey (to taste)
1-2 tsp. vanilla (to taste)
2 scoops of vanilla/butter cream/chocolate/plain protein powder
Pinch of salt
Directions:
1. Place all ingredients in a blender - I use a Ninja - and blend for 2-5 minutes. The mixture needs to be super smooth. *Start with less of your preferred sweetener and vanilla depending on what type of protein powder you are using.
2. Pour the mixture onto a sheet cake pan and place in freezer (make sure the pan is level). Leave 3-4 hours, until mixture is solid.
3. Scoop out and place in freezer friendly container. *I ran a spatula under the mixture, and it came out in chunks.
4. Freeze up to a month.
How We Use It:
We use this frozen mixture as a base for thick, creamy shakes. Place as much or as little as you want in the blender and add a flavor mix-in. We like to use a tablespoon or so of Ovaltine powder to make chocolate shakes/malts. You could add fruit, peanut or almond butter, etc...to make your own favorite. *Add extra almond milk, milk, or coconut water if the mixture is too thick.
The great thing about using the frozen almond-coconut milk is that you have the added benefit of all of the vitamins and minerals - and it's lower carb than the alternatives.
NoM!
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