Dairy & Sugar Free Ice Cream ... and YES it's good!

I love LOVE love ice cream. And since being on the Candida Diet I obviously haven't been able to eat any. Well I've finally gotten creative!


INGREDIENTS:

~1 quart Unsweetened Vanilla Almond Milk (chilled)

~1 pint Non-Dairy Creamer (chilled)

~1 dropper full of English Toffee Stevia

~1 dropper full of Vanilla Creme Stevia

Follow the freezing time and bowl preparation instructions for your ice cream maker. I used a Cuisinart Automatic Frozen Yogurt-Ice Cream Maker.

Turn your ice cream maker on. Pour in the chilled Unsweetened Vanilla Almond Milk, chilled Non-Dairy Creamer and both Stevia flavors. Allow 25-30 minutes for the mixture to thicken. Serve immediately!

It helps to CHILL the Almond Milk and the Non-Dairy Creamer in the freezer for about 45 minutes before you begin. The consistency of this 'ice cream' will not be as thick as regular ice cream, so if you would like it to be thicker you can use heavy cream instead of the non-dairy creamer.

Other flavor options that can be added : diced strawberries, blueberries, ground instant coffee, sliced almonds, chocolate stevia, lemon stevia ... etc.

If you're looking for the liquid Stevia flavors try going to VitaCost.com, Whole Foods or Sprouts.