Ok, so I am in denial that the Summer is passing so quickly. I mean – can we please not see Christmas trees in the craft stores already?? It appears that nobody is listening to me on that front so… I guess I will just jump in the pool and try to mentally block that out.
Speaking of the pool, well let’s just say that bathing suit weather lasts a long time here in Florida and that means I am always looking for healthier treat options like this Almond Coconut Ice Cream.
We’ve had a lot of pool time this Summer, that’s for sure. My boys are like little fish – they love to swim and keeping up with them is not always easy.
They work up an appetite and of course want to pretty much have ice cream every day during the Summer. And don’t get me started on the teenager – he eats like a horse.
Anyway, they all burn enough calories every day to work it off but as for me well, due to the nature of my work, I am sitting in front of a computer a LOT. If I am going to join them for the occasional ice cream treat, I have to have healthier options on hand.
Otherwise that bathing suit is not really my friend and we may as well just skip ahead to those Christmas trees I mentioned earlier.
For this recipe I used the new Silk Almond Coconut Blend and it… is amazing. It’s like a little taste of the islands without ever leaving your house. At only 50 calories a cup, it is also a fantastic way for me to fight off any snack attacks that may come up during the day and I knew I had to try it in an ice cream.
Speaking of the islands… most people vacation in Summer but we will be going in September and this will be me once again:
Needless to say, bathing suit season is really extended and I have to stay on top of my game. The Silk website has TONS of great recipe ideas and I adapted this ice cream recipe from one they created in their very own test kitchens. Adding toasted coconut and some lightly salted chopped almonds just puts it over the top.
It’s so easy to make, too. Always a key point for this busy Mama and I love having it it the freezer, ready to go, so I can “indulge” with my boys without all the guilt.
I hope you will try it out and, as an added bonus, you can get a coupon for the Silk Almond Coconut Blend right here on the Silk Facebook Page.
- 2 cups Silk Almond Coconut Blend, divided
- 2 cups Silk Original Creamer (can use heavy cream if desired)
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1 tsp Almond Extract
- 1 cup toasted coconut
- 1 cup lightly salted almonds, roughly chopped
- In a small saucepan over medium heat, combine 1 cup Silk Almond Coconut Blend, sugar, cornstarch and almond extract.
- Stir until the sugar is just dissolved and remove from heat.
- Pour into a medium sized bowl or large measuring cup.
- Add the remaining Silk Almond Coconut Blend and the Silk Creamer to the heated mixture.
- Stir to combine and refrigerate until completely cooled, about 30 minutes.
- Following the instructions on your ice cream maker, add the Silk Almond Coconut Blend mixture.
- Add the toasted coconut and almonds.
- Once the mixture is frozen, remove to a freezer safe, sealed container and freeze for at least two hours before serving.
- If you prefer a softer consistency, you can serve immediately.
- Top with toasted coconut and almonds if desired