Yes, a sherbet ice cream! A hybrid between an icy, sweet sherbet and smooth, creamy ice cream.
Surprisingly, making ice cream is getting more fun each new recipe! First was the Peanut Butter & Jelly Ice Cream, and then my favorite so far, the Spiced Pumpkin & Maple Ice Cream. Although I've gotta say, using cream and whole milk would make things a lot easier...
But "easy" just reminds me of my past, when I used to slather butter all over my bagels, when I avoided the gym to avoid the uncomfortable feeling of effort, and give my all into my schoolwork... living like that is a breeze...
Whereas, making food 100% whole and nutritious (while also being tasty), takes a lot of time, care and effort--I like how challenging it is to make healthy desserts (as you can see in my plentiful "trial-and-error, then, trial-and-MORE-error" recipes). But we just have to remember, there is always a replacement for an unhealthy ingredient!
What could I do to replace the typical ice cream ingredients? Like:
Cream? Use evaporated fat-free milk or coconut milk (depending on the ice cream flavor you are making)
Corn Syrup? Brown rice syrup, honey, maple syrup, agave, etc...
Food Coloring? Avocado and maybe even a handful of spinach! (You know me! You've seen it before)
I know that my own version of the mint chocolate chip ice cream isn't an exact replica of the store-bought ice creams. It doesn't have that bright blue/green color we all associate mint with. It is a sherbet ice cream: a mix of the frosty sherbets and the velvety ice creams. But, it is minty and it sure is chocolatey!
Mint Chocolate Chip Sherbet Ice Cream: [low sugar, high fiber/protein]
(makes 5 cups)
225g Avocado (ripe, about two medium)
1 tbs Lemon Juice
10 Fresh Mint Leaves (you can definitely use more)
42g (2 tbs) Honey
two 12oz cans Evaporated Fat Free Milk (not condensed!)
1 tsp Vanilla Extract
1+1/2 tsp Mint Extract
3/4 tsp Stevia Extract
1/8 tsp Salt
1/2-3/4 cup Mini Dark Chocolate Chips
1. In a blender, puree Mixture #1
2. If your blender can hold more than 5 cups of contents, then add Mixture #2. If your blender doesn't fit that much (like my Magic Bullet), put Mixture #2 into a large mixing bowl and whisk slowly to mix
3. Stir in the blender mixture/Mixture #1 until combined, refrigerate for 3 hours or overnight
4. Make the ice cream according to the instructions, and when the ice cream has about 5 minutes to go, add the chocolate chips (my ice cream was sort of like a soft serve after 20 minutes in the ice cream maker, so I froze it for about 3-4 hours)
5. Freeze until firm but scoopable. If you freeze overnight, you will probably need to let it sit on the counter for a bit to soften up. Enjoy!
After every spoonful with a hunk of chocolate... I had no worries in the world :)