It's my birthday! :D
Sadly though, I have an exam today :( Oh yeah, and it's in my least favorite class.
Why does this always happen to me? Last year today, I had a Biology exam (ugh), and now it's on the history of the middle east. Thank goodness that my history class is the last one I have to endure for the rest of my college career! After this semester, I can finally get to the good stuff: Nutrition, Metabolism, Food Service, Anatomy, Physics, etc.
And don't worry, I studied for the test so I'm not procrastinating by blogging or anything . . .
Okay, maybe I am, but it is for a good cause. I mean, vanilla bean ice cream is a classic, and now it's healthy! Of course the recipe needs to be shared asap. And I worked pretty darn hard on the recipe (aka, it required three trials to perfect--why is it always three?)
Plus, shouldn't I get some free time on my b-day?
Well, I think so.
Free time with ice cream is a great time.
Free time with deliciously creamy, very vanilla-y and oh so sweet ice cream, is a perfect time.
Delectable by itself, sandwiched in between two Peanut Butter Oatmeal Cookies, on top of a warm slice of Pound Cake, or added to a smoothie to transform it into a milkshake!
Vanilla Bean Ice Cream: [low fat, low sugar, high protein]
(makes ~4 cups)
one 8oz tub Fat Free Cream Cheese
84g (1/4 cup) Brown Rice Syrup
42g (3 tbs) Grapeseed Oil (or any neutral oil)
2 tsp Pure Vanilla Extract
1 tsp Stevia Extract
1/16 tsp Salt
1 Vanilla Bean, scraped
two 12oz cans Evaporated Fat Free Milk (fortified with vitamin D)
64g (2 scoops) Vanilla Protein Powder
1. With a hand mixer or stand mixer and a large bowl, whip the cream cheese with the brown rice syrup until it has an even consistency
2. Add the oil, extracts, salt and vanilla beans, then whip again (for a tutorial on getting the beans out of the vanilla pod, click here)
3. Add the evaporated milk and protein powder and whisk on low until incorporated. Refrigerate the mixture for 2 hours or overnight
4. Follow your ice cream maker's instructions and then enjoy!
-Chocolate Chip Ice Cream: add 1/2 cup mini dark chocolate chips
-Apple Pie Ice Cream: add 2 Apple Pie Larabars, chopped into small chunks
Even though this ice cream needs to sit on the counter for a bit to thaw, you will be glad you waited--it turns into the perfectly scoopable ice cream that is exactly like store-bought kinds. It wasn't too hard to scoop, it wasn't half melted, it was perfectly soft, sweet and delicious.
Just a few more hours til my exam . . . what a great way to spend my 19th birthday, right?! :D
That was sarcasm.