Fill a large zip lock bag with ice and add a 1/2
cup of table salt. The salt is to make the ice super cold and speed freezing.
It does not touch the ice cream.
Then in a measuring cup, pour 1 cup of almond
milk (I like unsweetened Silk), 1/2 tsp vanilla, 1 tbls of cocoa and 2 tbsp of a natural sweetener.
Mix well and pour liquid into a smaller zip lock bag and seal it tight. Place
the small bag inside the larger bag, seal and then shake vigorously for 4 to 5
minutes until the mixture hardens.
Tip: use oven mitts to keep your hands from
getting too cold as you shake the bag. Also, consider adding cinnamon, or
instant coffee to the mixture for variety. Enjoy! * Add a scoop of vanilla
protein and it’s an awesome meal replacement!
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