Makes 4 Servings
2 cups of milk
2 cups of fresh strawberries
2 teaspoons of Arrow Root
4 eggs yokes (optional)
3/4 cup of Splenda (or to taste)
Round Estimated Nutrition Information Per Serving:
112 Calories / or 168 with egg
4g Fat / or 7 with egg
2g Sat fat / or 3 > with egg
4.5g Protein / or 10 with egg
17.5 Cholesterol / or 47.5 with egg
Wash Fresh Strawberries, remove all stems. Cut each strawberry in half, and through in a pot. Pour about a 1-1/2 cup of Soy or Lactaid milk with the strawberries. Keep the other 1/2 cup milk to the side. Put the pot on low flame. As the milk starts to simmer, once the strawberries become soft, puree the strawberries. Once you’ve finished pureeing the strawberries, remove from flame.
Blend the remaining 1/2 cup milk with 3/4 cup of splenda (or to taste), 2 teaspoons of Arrow root, or guar gum, or unflavored gelatin will work well (you will get better results by using a hand-blender). We use egg yokes to give the ice cream it’s custard texture. If you prefer not to use eggs, you can use about a cup of soy creamer to help give it a smoother texture.
Once at least 4-5 minutes have past, gently pour in the egg mixture in the pot along with the strawberry/milk batter while stirring constantly (do this OFF flame; this will prevent your eggs becoming fried or scrambled). To be on the safe side, use a stainless steel strainer, to make sure there are no leftover strawberry stems, or egg clumps. Once you have poured all the egg mixture in the pot, wait about 10 extra minutes and then put in your icebox for about 2 hours. Once the 2 hours have passed, you are now ready to pour your mixture into your ice cream maker.
Please note, for this recipe, it is best to make fresh, and eat immediately. Do not put any leftovers in freezer if possible. The reason is because although splenda is “like” real sugar, it does not posses the same properties as “real” sugar, that would normally prevent your ice cream from becoming rock solid when frozen. If we were to use real sugar in my recipe, you’d be taking on 100+ calories and almost 50 extra carbs.
Now that it’s getting a little warmer, Summer will be here before you know it; and pretty soon many of us will start consuming more things like ice creams and all other kinds of frozen pleasures. Well, what about for us diabetics? What about those of us who are severely lactose intolerant? It really amazes me that, more than half of People of Color are lactose intolerant, yet there are very few treats that have no dairy in them.
Being lactose intolerant myself, it can become very difficult and frustrating, because sometimes I would eat one brand of dairy ice cream that will not effect my tummy as much, then if I chose to eat a different brand of ice cream, I could get violently sick. I find the same thing happens with some gluten products as well; some gluten products don’t effect me, and other times I may get sick as a dog from eating another gluten product. Unfortunately, I’ve learned through various doctors that, this has a lot to do with the level of lactose/gluten contained in a product, and each individual person’s tolerance levels.
Well, an alternative is to make it yourself. Just about any type of food we can think of, would be healthier if we’ve made them at home. In terms of frozen treats, there are many things you can use as a replacement, such as milk can be replaced with Soy milk, Coconut milk, Almond milk, and even rice milk. Soy, Coconut, almonds, and Rice are also available in creamers too. The wonderful thing about them is that they are all dairy free, and have almost no saturated fats in them. Most are low in carbs as well.
Making frozen treats are really fun. It’s kinda equivalent to making seasoned rice, or gumbo, in that you have many different ingredient that go into the mixture. Making your own frozen treat is also often cheaper too. I’ve made the above pear desert with only fresh pears, Splenda, some vanilla soy milk, and a tiny bit of arrow root. You can also experiment/use other spices that complement sweet treats, such as, cinnamon, ginger, anise (which smells heavenly). You can also use the same special extracts that are used to flavor cookies to flavor your frozen treat; and it will still be 10 times healthier than store bought products. Chop up the pears (I usually leave the skin on because it has nutrients as well as additional fiber. However do not do this with orange peals, they are much too bitter. It is easier just to juice those kinds of fruits) and put them in a pot to boil until soft. Then puree them with a hand blender, until it looks like a thick applesauce. Ideally, you’d wanna do one part fruit, and half part water. If the puree isn’t think enough, you can use a little arrow root. Put the puree in a container, and store in freezer for hour. Take out the cold mixture from the freezer, and put it in your ice cream maker. About twenty minutes later you have your frozen treat. Fast easy and healthier than store bought treats (if you know you like to eat them a lot). Not only was it delicious, but I got fiber, vitamin A, C, K, some B’s, potassium, magnesium, less than 100 calories, and only about 15 carbs in my treat serving; As I’ve said earlier, their are a lot of things you can experiment with to your own liking, and a great way to spend quality with your kids, by turning this into a family activity.
- Arrow Root – Do not buy arrow root/arrow powder in a bag. It is very messy, messier than flower in my opinion. Get it in a container so that you can easily scoop it with a spoon. Arrow root is actually a plant often made in to a powder. It has thickening properties and is a wonderful alternative to regular starches. The reason why arrow root is perfect for frozen treats is because, unlike corn starch, it doesn’t gel up when refrigerated. Arrow root is the best for making Vegan ice cream (I think).
- Fat – Fat is important when your making Sherbets and ice creams, because it enhances the taste, helps to prevent ice cream from sticking to the ice cream bowl, and gives velocity to the mixture. The important thing is to watch the amount of SATURATED & sometimes TRANS FATS fats, these are the bad fats . Fats that are in soy, coconut, almonds, and rice are higher in good fat and very low in bad saturated fats. My opinion, for the purpose of making frozen deserts, whatever type of milk you choose, try to have the standard 3.5 grams of fats, with saturated fats being less than 0.5 grams per serving. The results will be much better.
- Sugar – Sugar is needed to prevent the ice cream from hardening as your ice cream maker chums the mixture. The natural sugar in fruit is a tremendous help.
- Condiments and add on’s – Although most contents of an ice cream expands as it’s being chummed, like anything else, still be mindful of the sugar and calories in your ingredients. Remember it’s still possible to be unhealthy even with “healthier foods”.
- Do not use Cool-Aid mixes, they will stain, if you don’t have stainless steel. Do not attempt to make ice cream, or sherbet, without using natural sugar and fat, the hardening of the ice will damage your ice cream maker. Do not attempt to make sorbet with only using Cool-Aid and sugar substitutes, they will damage your ice cream maker once the liquid starts to harden.
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