- 1 1/2 cups reduced-fat (2%) or low-fat (1%) milk*
- 1/4 cup sugar
- 2 Tbsp sliced almonds
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Add all ingredients to the container end of an ice cream “ball.” (See http://icecreamrevolution.com.) Add ice and rock or Kosher salt to the other end, per “ball” instructions. Toss the “ball” around for 20 minutes, or per instructions, scraping down sides after 10 minutes. Scoop and enjoy. Sprinkle with additional sliced almonds, if desired.
*For a creamier consistency, use reduced-fat (2%) milk. For a sorbet-like consistency, use low-fat (1%) milk.
Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook