Making a healthy treat for my next small meal during halftime of the Boise State game Just made my own variation of the “Healthy Peppermint Ice Cream” recipe from last month’s Oxygen magazine – SO yummy!!! Great way to celebrate that lucky touchdown!
1 cup unsweetened vanilla almond milk
1 scoop vanilla whey protein powder (I use MRM brand Rich Vanilla flavor)
1/4 tsp peppermint extract (don’t use any more – peppermint extract is strong!)
1/4 c. unsweetened 2% Greek yogurt (I used 0% Fage brand)
1/2 cup table salt
1. Mix all ingredients together, except for salt, in a bowl. Or, use a blender for quicker results (I used a blender = easier).
2. Pour mixture into a sandwich-sized ziploc bag. Seal the bag. Set aside.
3. Fill a gallon-sized ziploc bag halfway with ice. Add 1/4 c. table salt (salt helps make the ice colder). Place the small ziploc bag into the large ziploc bag and seal.
4. Shake the bag vigorously for 5 minutes, until mixture becomes creamy (I needed to use the full five minutes for it to get thick). Remove the bag and rinse off salt. Serve immediately.
You could do all sorts of alterations to this basic recipe. Omit the peppermint and add any other extract, or use another flavor of whey, add PB, etc. Yum!
Makes 2 servings (but I actually just ate both servings and called it a small meal)Natalie Hodson is a mom of two showing how to balance family, fitness, and a healthy lifestyle. http://nataliehodson.com