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So we all love ice cream, right? Of course we do. Most of my ice cream recipes serve 3-4 people, and most of the time my mother, sister, and I polish them off by ourselves in one sitting. However, there are times that we have leftovers. We freeze them, and the ice cream is hard as a rock when you get it out of the freezer. The more fat you put into your ice cream, the softer it will freeze, but 1) it’s still hard, and 2) we don’t really need all that fat. So most of my ice cream recipes are on the lighter side, which means that they freeze like ice. You can always let the ice cream sit out on your counter for awhile or put it in the microwave on “defrost” for a few seconds before eating it straight out of the freezer, but it’s still not the same consistency as when it was first made. Am I the only one with this problem? I doubt it. Thankfully, there’s a solution to using up those leftovers in an incredibly yummy way.
Milkshakes. Who doesn’t LOVE milkshakes??
So I’m like, “Duh, Briana. Why don’t you turn those leftovers into milkshakes? That way we aren’t stuck eating rock-hard ice cream, we can clean out our freezers, and we can cure our milkshake cravings in a super-simple way!” There are tons of great shake recipes out there for Trim Healthy Mamas and other health food junkies out there, but very few actually taste like they’re made with ice cream (although they’re great substitutes), and they often take upwards of ten ingredients. I’m a foodie and all, but I’m still all about “simpler is better (and classy)”.
So here you have it: simple and yum. Totally customizable. No measurements this time. You just dump, blend, add, stir. And slurp. Don’t forget the slurp.
Possible (low-carb) add-ins:
- leftover frosting (I used some of this ganache)
- natural peanut butter (did this too)
- cake crumbs
- brownie pieces
- chopped 85% dark chocolate
- Skinny Chocolate
- peanut butter hot fudge
Now most of these add-ins go best with plain vanilla ice cream of course, but don’t be afraid to get creative! How about a peanut butter milkshake (like, the real deal, not the awesome one with cottage cheese) with more peanut butter and some chocolate chunks? Or a maple milkshake with added pecans and some crumbled bacon? Or a java milkshake with brownie chunks? Or a butter pecan milkshake with extra pecans and some caramel sauce?
Trim Healthy Mamas, be sure to use a plan-approved S ice cream. Any of my S ice cream recipes will work great.
You can pin this recipe by clicking the “Pin it” button on any of the pictures on this post, or you can snag my “official” pin by clicking here.
Question of the day: what’s your favorite milkshake flavor? Comment below!
You can find this recipe in my cookbook, Necessary Food.
- Leftover low-carb, sugar-free ice cream (I have goo-gobs of recipes for you to choose from), frozen solid
- Unsweetened almond milk
- THM Pure Stevia Extract Powder or other low-glycemic sweetener to taste
- Heavy whipping cream, fresh eggs, protein powder, optional (depending on how much fat your ice cream had to begin with, as well as how you want to use this shake)
- Low-carb, sugar-free add-ins of choice
- Blend together leftover ice cream, unsweetened almond milk (to desired consistency), sweetener to taste, and a few tablespoons of heavy whipping cream (and a fresh egg, if you want) for additional creaminess since most of my ice cream recipes are fairly light from the get-go and we're adding more almond milk. Add protein powder if you want to use this for a meal/snack. Feel free to add other stuff either by blending or stirring in by hand. Options could include: natural peanut butter, nuts, leftover frosting, cake crumbs, berries, chopped 85% dark chocolate, Skinny Chocolate, you name it.
- Ninja blender
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- THM Pure Stevia Extract Powder can be purchased at the Trim Healthy Mama online store.
- Whey Protein Powder
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