I found this recipe on a website that I really like called Dashing Dish.
Being a French Toast LOVER, I almost fell off my chair from pure excitement at the idea of French Toast ice cream, I simply had to taste it!
We loved the ice cream but my family didn’t like the addition of chocolate chips and asked me to leave them out next time I make the it. The ice cream’s consistency is better as a soft serve (in my opinion) straight out of the ice cream maker, rather than out of the freezer. The ice cream became as hard as a rock once I put it in the freezer and was difficult to eat which made it less enjoyable an experience for me.
Overall, this ice cream recipe is AWESOME and if you like French Toast … totally worth the effort!
1/2 cup low fat plain Greek yogurt
1/2 cup low fat cottage cheese
1 cup almond milk, unsweetened
6 packets Stevia
1/8 cup sugar free maple syrup
1 teaspoon ground cinnamon
a pinch of pumpkin pie spice
1/3 cup sugar free mini chocolate chips (optional)
- Combine all of the ingredients (except for chocolate chips) in a blender (or food processor), and blend until smooth.
- Pour mixture into ice cream maker. Let the ice cream churn for about 20-25 minutes, or until it becomes a ‘frozen yogurt’ texture. In the last few minutes of churning, add the chocolate chips if desired. Scoop into 2 individual bowls, and enjoy! (If you prefer more of a firm ice cream texture, scoop yogurt mixture into a Tupperware and cover. Place in the freezer to firm up for another 20-30 minutes and enjoy!)