Thank you for all your kind words on me getting into Food network magazine. I promise that I’ll stop mentioning that I got in to Food Network magazine all over the internet when I get a frame for it. Until then, did you know I got into Food Network magazine?
Oh. Maybe I should do something that’s actually food related. Hmm… a recipe?
INGREDIENTS: skim milk, sugar, cream, cultured skim milk, corn syrup, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), coffee, maltodextrin, whey, mono and diglycerides, milk minerals concentrate, caramel color, guar gum, locust bean gum, carrageenan
Picture it: It was the Summer of 2009, and this was one of my favorite ice creams. I always knew the ingredients weren’t spectacular, but I was willing to keep it around until a point. Eventually, I decided I didn’t want an ice cream with hydrogenated “chocolaty” chips and more stabilizers than Britney Spears, and gave it up cold turkey.
This morning, I read this post from Jessie and the memories of the frozen yogurt came flooding back. I couldn’t help but think that, if I can get into Food Network magazine(last time, I promise), I can make this ice cream with my ice cream maker. And so I made up a recipe.
Ingredients:
- 4oz plain greek yogurt
- 2 cups half and half
- 4oz 2% milk
- 1/3 cup powdered sugar
- 5 tablespoons agave nectar
- 1 tablespoon cocoa powder
- 2 teaspoons instant coffee
- 1/4 teaspoon guar gum(optional)
- 1 teaspoon vanilla extract
- 3oz semi-sweet dark chocolate, chopped
In a large bowl, whisk together the yogurt, milk, cream, agave nectar, powdered sugar, cocoa powder, instant coffee, and guar gum if using. Pour into an ice cream maker and freeze to the manufacturer’s directions. During the last 2 minutes of freezing, add in the extract and chocolate pieces. Move to airtight containers and chill for 2 hours before serving.
I used this chocolate to double the espresso flavor in it all.
I might have had 4 squares while I was waiting for the ice cream to churn; don’t judge. In fact, chocolate’s been a little bit of a theme for the day.
What day isn’t good that starts out with a brownie? I know it’s no whole grain oatmeal, but I had oatmeal last night before bed, so it all evens out, right? Let’s go with that.
The benefit of all that was that I beat my goal time of 1:29 and booked it on the final lap. It was hot today but not humid. And when I thought about lunch, I didn’t feel like getting out the food processor to make raw vegan tacos. “You could have real tacos”. OH, right. I forgot about those.
To make this, I just cooked grass-fed beef and par-cooked sweet and white potatoes in EVOO with 1/2 an onion, seasoned with taco seasoning, cumin, and sea salt. All that took was 10 minutes in the pan and the meal was done. Isn’t that refreshing and just what you need to hear after a long run? On the side, I steamed kale to get greens.
And now I’m eating this So Delicious coconut milk mocha almond fudge ice cream while I wait for mine to freeze. I don’t think it’s quite as good 
Will ice cream ever be cold enough? I just don’t think so.
What’s your favorite brand of ice cream? I am partial these days to So Delicious if I’m not making it myself. And here’s a preview for a recipe coming tomorrow morning…
Wait, you got into the Food Network magazine? How did I miss that one? Lol
I wish I had my ice cream maker out here with me! I’ll have to wait until I get home to try your frozen yogurts. The caramel coconut cashew ice cream I had the other day from the local creamery was pretty good. That’s my most recent favorite. Now, about chocolate… when is that not a theme of the day for you?
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Alright, I am now off to the basement to dig out my ice cream maker:)
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Yum…that recipe sounds amazing…I need an ice cream maker! Oh, and are those hazelnuts I see..
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Congrats on the magazine! I was so excited when I saw that!
Also I have to break out my ice cream machine again soon, it’s been too long. I used to be a HUGE Edy’s fan, but I’ve been eating more Breyers lately since the ingredients are SO much better.
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I am currently obsessed with BnJ’s Milk and Cookies flavor. The ingredients list isn’t great, but it could be worse. And in this ridic heat that NC has been getting, I don’t even care. I’m not a fan of ice cream in general, but it’s pretty much a food group to me right now in this heat.
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That’s it. I’m flying you out to Arizona to be my personal chef for the summer.
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It’s crazy to see how many artificial ingredients can be found in some ice cream brands. I’m glad you decided to make your own version, I can’t wait to see how it turns out. I’m with you, I love all things So Delicious.
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Congrats on the Mag!! Next time you’ll be on the cover or there’ll be a feature on you or your recipes for sure
Fave ice cream?…um, how to choose…anything vanilla-based with chunks of chocolate – Cookies & Creme! – or brownines…mmm
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um, i hate you for making me want an ice cream maker, but not have enough room in my freezer for it at all.
and it’s crazy how much crap is in ice cream these days. thank goodness for stoneyfield farms fro yo for me!
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CONGRATS on making it into the Food Network Mag – that’s AWESOME! A foodie dream come true, right?
Now, you should really remind us again tomorrow
seriously, though, I missed that post, so I’m glad you mentioned it again 
Have a great Tuesday!!
Meg
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CONGRATULATIONS on getting into FN magazine! That’s crazy awesome. You need to go out and buy another copy so you can frame that page on your wall, haha.
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So Delicious is definitely my favorite. I buy a pint every now and then as a treat. I think I would consume entirely too much ice cream if I owned an ice cream maker…
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I LOVE Edy’s!
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