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! 🙂

Ingredients:
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

Directions:
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)

PS – If you like this recipe, you might really like my cookbook “Cook Smarter, Not Harder” that is chock full of my very best (and easy to make) healthy recipes.  Hope you will check it out!