Today I teach you how to use an ice cream machine. I don't want to sound like I'm tooting my own toots again, but I also teach you how to make FREAKIN YUMMY Ice Cream...
Chocolate Chip Cheesecake S'mores Ice Cream
- 1 scoop Bodybuilding.com Foundation Series 100% Casein (Chocolate)
- 1 cup Silk Brand Unsweetened Vanilla Almond Milk
- 1 TBSP Low Fat Cottage Cheese
- 1 TBSP Walden Farms Calorie Free Marshmallow Dip
- 1 TBSP Walden Farms Calorie Free Pancake Syrup
- 1 TBSP GG Scandinavian Bran Fiber Flakes
- 1 TBSP >70% Chocolate Chips
Video Recipe Demo:
Watch the video to learn my recipe and how to use an ice cream machine
calories: 234, fat: 7.7g, saturated fat: 2g, cholesterol: 46.9mg, sodium: 296.3mg, carbohydrates: 12.5g, fiber: 2.8g, sugars: 4.9g, protein: 29.4g
=> Find detailed explanations about the ingredients I used in this recipe by clicking on my Ingredient Encyclopedia!
How to Make Ice Cream:
- Remove your ice cream bowl from the freezer (you are supposed to keep it in the freezer all the time… and at least for 24 hours before the first time you use it. Yeah, I was pretty angry about waiting 24 hours the first time too). Set the bowl onto your ice cream stand and assemble the ice cream maker according to the directions. Turn it on! It must be on before you add your ice cream mixture!
- Pour the ice cream mixture into the spinning ice cream machine (approximately $50) for ~15 minutes. Keep an eye on it.
If you don’t have an ice cream machine, you can use the “ziploc bag” technique.
- Stuff a HUGE Ziploc bag half-full with ice. Add 6 TBSP of Kosher Salt (or rock salt) and mix.
- Add all the ingredients used in the desired recipe (see below) into a small Ziploc bag and seal it.
- Bury the small Ziploc bag inside the salty ice in the large Ziploc bag. Seal the large bag.
- Shake the bags vigorously for 5-15 minutes until ice cream forms! (hold with a towel to prevent frost bite).
- Note: When you add salt to the ice, it lowers the freezing point of the ice, so more energy has to be absorbed from the environment for the ice to melt. This makes the ice colder than it was before, which is how your ice cream freezes.
- Note: Kosher & rock salt have larger crystals than table salt. Larger crystals take longer to dissolve in water around the ice, which allows for even cooling of the ice cream.