ON ANY NUTRITION PANEL, CHECK ONE LINE, SUGARS. IF IT'S MORE THAN 5g/100g (5%), MOVE ON.

The One Line Rule Ice Cream & Waffle Baskets

on February 24, 2016 Recipes with 0 comments

I am not a chaser of sweet alternatives – I believe that we would all be much better off if we just avoided sweet altogether and eradicated the cravings once and for all! That said, it’s a very hard thing to do for many people!

It was 39C outside today and I started thinking about ice cream and whether I could make a naturally sugar free – The One Line Rule – meeting version!

This was what I came up with – and so far my two teenage girls have begged me to make it again twice!

The Base:

  • 450G Thickened Cream (cold) – Whipped to near stiff peaks
  • 165g Skim Milk Powder
  • 185g Water (cold)

Note: The combo of Skim Milk Powder and Water makes the equivalent of a cup of Evaporated Milk – really worth doing price wise and you know that the sugar content has come from the milk and not been added!

The Filling:

  • 125g The Muesli Classic
  • 1 tbsp Chia Seeds
  • 1/3 tsp Cinnamon
  • 2 tbsp Whey Protein Isolate (Optional – gives a good protein kick)
  • 50g frozen blueberries
  • 50g frozen raspberries
  • 1.5 tbsp raw cacao powder

I used a Nutri Bullet thingy to combine the ‘evaporated milk’ mix. Then left it in the fridge while the cream whipped with the electric beaters.

Once the cream has nearly stiff peaks add the cold ‘evaporated milk’ and continue whipping until stiff peaks form.

Combine the rest of the ingredients – either mix with a spoon or blend, only slightly, using Nutri Bullet or another blender.

Fold gently into the ice-cream base and pour into a re-sealable container. Freeze at least 6 hours before eating.

As this is a No-Ice-Cream-Maker-Required recipe, it’s really worth visiting the freezer and giving the ice cream a stir every hour or so to keep it from going too hard. I found it was too hard 24 hours later so I put the block into the Thermomix, (this machine was our saviour when we were chopping the nuts and mixing The Muesli in the kitchen at home!) gave it a good blast which broke it up a lot – then used an ice-cream scoop to make lovely round & firm ice cream balls!

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Waffle Cone/Basket – Batter

  • 3 egg whites whipped – with 2 tsp Stevia
  • 3/4 cup The Muesli Classic – ground to flour
  • 2 tbsp Skim Milk Powder
  • ½ tsp vanilla extract
  • 6 grates Nutmeg
  • Pinch salt
  • 3 tbsp Butter
  • 2 tbsp Coconut Oil

Combine The Muesli, salt, nutmeg, and skim milk powder in a bowl.

Whisk egg whites and stevia until stiff fluffy peaks.

Fold the dry mix into the egg whites gently to blend. Fold in melted butter & Coconut oil.

Use about 2-3 tbsp of batter per cone/basket.

I used my sandwich press which I had to press down on to get it as thin as possible (I think a waffle iron if you had one would be much better!) – remove when browned and shape by pressing into a nicely shaped bowl while still warm.

Serve with the The Muesli Ice Cream and some fresh mint to garnish!

The Muesli Icecream
We have even gone to the effort to create handy nutritional panels for both the ice cream and the waffle basket. For those of you who don’t believe your eyes looking at the sugar levels – Yes it’s true!Sweet delicious ice cream that complies with The One Line Rule.Only 2.5g of sugar per serving!

Waffle Basket                                                                  Ice Cream
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