It was just a few short days ago that I was celebrating National Ice Cream Day. I was testing out a new ice cream ball for homemade ice cream and I thought that if I was going to do it, I was going to do it right.
Well, you know that saying…
“A moment on the lips is a lifetime on the hips.”
A few days after experimenting with heavy cream ice cream, I was feeling like it might be time to start lightening the load.
Summertime lends itself to lighter eating, in general. I’m outside grilling chicken and turkey burgers. I’ve even been grilling zucchini from the neighbor’s garden (thank you neighbor!). But then you slip and enjoy an evening treat like ice cream.
One of the things I love about the idea of making your own ice cream is that you not only know exactly what’s going into that ice cream, but you can also control those ingredients as well.
First thing that comes to mind is something OTHER than cream in that ice cream. Whether it’s half and half or whole milk or even soy milk, you can control what you want to use. But the biggest question for me, was, will it affect the outcome in a positive way?
You know what I’m saying, right? Will it taste gross if I cut out most of the fat?
Last summer, I became a bit obsessed with making smoothies as part of a weight loss program and in an effort to cut out calories, I swapped the milk in my smoothies with almond milk and never looked back. It was low in fat and high in protein. Best of all worlds, right?
So I blended it with everything: strawberries, peaches, bananas, and even chocolate. And I loved it. But adding it to cereal or my tea just wasn’t, well, my cup of tea.
I briefly considered trying coconut milk but found the calorie content a little high for what I was trying to accomplish. Almond milk became a big part of my life.
And then I fell off that healthy food wagon and I’ve been trying to get back on ever since summer started (and all my shorts were too tight).
So where am I going with this since I started out talking about ice cream?
I made more ice cream, y’all.
But I did it with a new product, Silk Almond Coconut Blend. I purchased the unsweetened variety because I knew my ice cream recipe called for sugar (I’m still thinking about making it with a sugar alternative like stevia).
Add a little sugar and vanilla and a little muscle power and I rolled my way to a healthier version of ice cream.
Add a little fruit and it looked downright healthy. But I wanted to make sure I wasn’t making the effort in vain so I compared ingredients.
At first, I thought Oh, cream has 50 calories and the Silk Almond Coconut Blend has 35 calories. That’s not that big of a difference. UNTIL I LOOKED AT IT AGAIN.
The heavy cream has 50 calories per tablespoon while the Silk Almond Coconut Blend has 35 calories per cup.
So there you go.
Now for the taste…
I’m not gonna lie. Ice cream is called ice cream for a reason but if I’m looking for a healthier, slightier icier, and certainly coconuttier version of ice cream, I found it.
Next time, I’m adding rum!!
If you’re interested in trying out some of Silk’s new products for yourself, be sure to pick up a coupon on their Facebook page!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.