Gluten Free/Sugar Free/Soy Free/Nut free option
“Hi, my name is Aubree and I’m addicted to fat…”
And all of my fellow fat addicts said….”Hi Aubree”
Okay, seriously though, who doesn’t like dipping food into their favorite fattening condiment or dip at some time? I especially love it at this time of year when every weekend we seem to have Football parties or Halloween parties or family Thanksgiving, etc. Ketchup, ranch, salsa, yogurt, humus, guacamole, fruit dip, whatever I can get my hands on! Well, my fellow fat dippers, I have been making this for many months now and just haven’t found the time to publish it, but that changes today! This is recipe is still healthy as long as you don’t over-do it! It’s low-carb, goes well with fruit, and can also be used as a sugar-free ice cream. I frequently use it for dipping strawberries, but my main purpose in creating this is to freeze it to make sugar-free ice cream. Let’s face it, ice cream tops it all! My fellow THMers – this is an S dessert! This is the first Trim Healthy Mama compatible dessert that I have made over and over because it tastes like a cheat! Watch yourself though – this makes about 4-6 servings – don’t eat the whole thing in one sitting!
2 cups Heavy Whipping Cream
1 cup almond milk (use cow milk if need nut free)
8 oz. 1/3 less fat Cream Cheese or Neufchâtel Cheese
2 Tbs. cocoa pwd.
1-2 scoops THM Protein Powder or THM Integral Collagen. 2 scoops makes the dip thicker. (If you like a flavored protein powder I have also used Bodylogix Chocolate Protein powder and it is on plan.)
1 tbs. vanilla extract
1 tbs. caramel extract (feel free to sub in a different extract or flavor if you don’t like caramel)
6 tbs. Truvia or THM Super Sweet(adjust to taste)
Salt to taste ( I use a few shakes)
Add all ingredients to a high-powered blender, such as a Ninja or Vitamix. You can use a regular blender, but just might have to spend more time blending it. Blend until smooth. I find that if you add the Cream Cheese last it helps to keep the powders from flying up and getting caught in the top of the blender.
Pour into any container for a dip and then enjoy!
To make the ice cream: Pour the remaining dip into several freezer safe containers. I find that the Truvia containers are the perfect size! Place in the freezer, making sure they are upright and sealed properly. I leave mine in the freezer overnight. It should be frozen within a few hours, though. Then the next day, I pack it with my lunch. It sits in the fridge for a couple hours and thaws slowly and it’s ready for me by snack time – around 9:30 or 10. Yes, I eat ice cream in the morning! You can, too!
I hope that you enjoy this great recipe as dip or ice cream and can share it with friends and family this wonderful Fall season! Try subbing in some pumpkin spice or canned pumpkin in place of cocoa and caramel and you may just have a new pumpkin favorite!
“A person can do nothing better than to eat and drink and find satisfaction in their own toil. This, too, I see, is from the hand of God, for without him, who can eat or find enjoyment?”