You just can’t resist it: it’s summertime and ice cream is on the mind. This year I perhaps foolishly started making my own frozen delights. First, I borrowed an ice cream machine from my dear niece and experimented with the vegan avocado and lime ice cream ….a big hit….now I have moved on to purchasing my very own Cuisinart 1/12 quart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker at my new home-away-from-home: Bed Bath & Beyond!
My plan was to make healthier alternatives to the guar gum garbage in the stores. It may be a high calorie treat but at least I know what’s in it. Being in control is a good thing.
My first attempt was plain Jane vanilla ice cream which is the only flavor my husband will eat. I will not reveal my secret ingredient (almond milk) to him until after he tastes it. He always looks at everything I make and suspiciously asks: “what’s in it?”

1 cup low fat low sugar Almond Milk
1/2 cup granulated sugar
1/4 cup Xylitol
3/4 cup heavy cream
2 cups organic half&half
1/12 TBSP vanilla extract

Mix together in my KitchenAid mixer till sugar is dissolved
Pour mixture into ice cream maker
Let churn 20 minutes
Place in containers to “cure” in freezer

Eat for breakfast the next day!