This is not your run of the mill ice cream ! It is filled with MUFA, is sweet and tasty, and will definitely turn heads ! Give it a try next time you are ready to make some ice cream.
224 calories per serving
1 ½ c avocado puree (about 3 avocados worth)
1 ½ c water
1 1/3 c sugar
¼ c lime juice
1/3 c tequila
Lime zest garnish
Puree avocado and add water, sugar, lime juice and tequila and pulse until well combined. Refrigerate the mix from 1 hour to overnight. Place in ice cream maker and freeze according to instructions. Garnish with lime zest.
This is so completely and utterly delicious ! You won’t even miss the CREAM in this ice ‘cream’. The yogurt and sugar make a great, sweet and creamy base and then the minced up frozen strawberries just take over and you have an explosion of flavor with each bite. This is an award winner. And at 70 calories per serving – soooooooooooo guilt free !
70 calories per serving
1 lb. frozen strawberries
1 c 2 % plain Greek yogurt
¼ c sugar
½ t vanilla extract
In food processor pulse 1 c frozen berries until finely chopped and then transfer to a metal bowl (a metal bowl will get colder quicker in the freezer). Process yogurt, sugar, vanilla and the rest of the berries – move to metal bowl and stir with the other strawberries. Cover and freeze 1 hour (do not let get too hard).
This is such a great dessert – so satisfying and definitely guilt free. The Cool Whip topping makes the ice cream sandwiches into something really special. If you don’t like coffee, try adding some vanilla or a flavored extract to the cool whip for some extra flavor.
225 calories per serving
1 T instant coffee
2 t sugar
2 T hot water
8 oz. cool whip, thawed
6 low fat ice cream sandwiches
3 T shaved chocolate
Dissolve coffee and sugar in hot water and fold into the cool whip. Arrange ice cream sandwiches in the bottom of an 8 inch square baking pan and spread with cool whip mix. Sprinkle with shaved chocolate, cover and freeze 2 hours.
It is amazing how creamy of a product this turns out considering there is no ice cream maker involved. I’ve made it many times, always with good results. It’s well worth the calories 🙂
12 ½ c servings
299 calories per serving
½ c whole milk
1 T vanilla
2 T instant coffee powder
1 can sweetened condensed milk
1/8 t salt
2 c heavy cream
Stir milk and coffee together so coffee dissolves than add vanilla, condensed milk and salt. Beat heavy cream to stiff peaks (but don’t over beat or the cream will begin to break down) and then fold into the milk mix. Folding is just a method to mix things a little gentler than stirring. You just keep inserting a spatula or spoon UNDER the ingredients and left or fold them up on top – keep repeating to fully incorporate the ingredients. Pour into a shallow 1 ½ quart METAL (because it conducts the cold better) bowl and freeze the mix 4 hours, stirring once halfway through.
If you keep this in the freezer for more than a day, it will get very hard and you need to let it sit a few minutes before scooping out servings.
These really taste like you are sipping a root beer float – but they also cool you off on a hot summer day.
6 servings (6 oz. pops)
67 calories per serving
12 oz. diet root beer, very cold (so it foams less)
6 maraschino cherries, stems removed
1 ¼ c lite vanilla ice cream, left out for 10-15 minutes so it gets melty and easy to work with
Pour an inch worth of root beer in each mold spooning off any foam that develops then drop in a cherry. Freeze one hour. Divide ice cream amount molds and freeze for an hour. Add the rest of the root beer spooning off any foam, insert sticks and freeze at least 5 hours.
Always a hit – Always enjoyed – and so very simple to make ! After I cut them up, I wrap them individually in plastic wrap and freeze in single portions.
260 calories per serving
28 Oreo cookies
1 ½ qt. mint chocolate chip ice cream, softened
8 oz. Cool Whip, thawed
1 square grated semi sweet chocolate
Line a 13×9 pan with foil extending the foul over the sides of the pan. Crush 20 cookies (I put them in a zip loc bag and pound with the bottom of a mug – but using a food processor or blender works well too) and sprinkle crumbs into the pan. Spread ice cream over crumbs and then top with cool whip and chocolate then freeze 3 hours. Before serving, let sit out 15 minutes to soften a bit. Serve each piece with ½ a cookie on top.
Vanilla ice cream rolled in white chocolate shavings and covered in a coffee and Kahlua Syrup – how decadent is that ? 🙂
98 calories per serving
3 c non fat vanilla ice cream, softened
2 oz. grated white chocolate
½ c black coffee, at room temperature
1/3 c coffee liqueur (Kahlua)
Scoop ice cream to form 6 balls and place on a sheet and place in freezer until the balls are firm. Then roll them in the chocolate. Mix Kahlua and coffee and divide among 6 bowls. Place a ball in each bowl.
This is so low cal on its own that there’s plenty of room to add a nice scoop of light vanilla ice cream 🙂
132 calories per serving
3 medium apples, cored and sliced thin
1 t cinnamon
2 T sugar
2 T flour
1 c quick oats
1 t vanilla
1/2 t cinnamon
1/4 c brown sugar
2 T margarine
Preheat oven to 325 degrees. Mix first four ingredients and place into a 9 inch square baking dish. In a small bowl mix topping ingredients and sprinkle over the apples. Bake until apples are soft, about 30 minutes.