Gina's No-Nutella Choco-Hazelnut Ice Cream
Blend until creamy:
1/2 c. Unsweetened Almond Milk
1/4 c. Roasted hazelnuts
Add the following to the nut-milk liquid, and blend. Pour in additional 1/8-1/4 c. milk if the mix is too thick to blend the frozen pieces.
1 c. Frozen fruit (I used mangoes or peaches)
2 Tbsp. Unsweetened cocoa powder
A few drops of Stevia, to taste.
The Nutribullet blender I use works fine, as should a regular blender. I prefer the smaller capacity of the Nutribullet jar, as it blends with creamier results. For this lower fat, no-added sugar version of Choco-Hazelnut Ice Cream, which is healthy, rich, satisfying, I use all Trader Joe's ingredients but you can sub your favorites!
This makes about 2 cups, enough for one serving (I don't share!); about 320 kcals.
To reduce the calories further, I would reduce nuts to 1/8 c. and use peaches instead of mangoes, for a 200 kcal dessert. You are getting the healthy benefits of hazelnuts, fresh fruit, and unsweetened cocoa. Compare that to a pint of sugar- and fat-filled ice cream, and all the other chemical crap you find in processed food these days. I can make all sorts of sorbets and "ice creams" in my Nutrimix! Frozen fruit, nut milk, stevia, cocoa powder, peanut butter powder, and whole nuts can be used in varying amounts for tasty frozen treats! When I blend almond milk, frozen strawberries, cocoa powder, and stevia, I get a bowlful of. chocolate ice cream for under 100 kcals! And it's delish!
... is a former Chef who cooked aboard private sailing yachts in the Caribbean, Europe, and Central America!