Skinny Cookie Dough Ice Cream while watching Breakfast at Tiffany’s is probably the best thing a girl can do for herself. Pretend she’s Holly Golightly and wear adorable silk robes search Amazon for dangly ear plugs and stare longingly at the beautifully chiseled George Peppard (who looks exactly like someone, but I can’t put my finger on it). Yes, Skinny Cookie Dough Ice Cream and Breakfast at Tiffany’s. Candles. Wine on the side. Toenail polish. Me and baby Mercedes, my sweet angel pup. The perfect all-girls slumber party. I feel like Holly Golightly and Paul Varjak would have ordered this skinny cookie dough ice cream during their day of things they’ve never done before. Don’t you?And when you make this skinny cookie dough ice cream, you should totally have an . . .
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- 1 cup unsweetened vanilla almond milk (30 calories)
- 2 tablespoons Truvia
- 1 teaspoon pure vanilla extract (12 calories)
- 1 teaspoon butter extract
- Sprinkling of kosher salt
- 1 teaspoon Truvia Baking Blend, Brown Sugar (10 calories)
- 1 tablespoon marshmallow fluff (20 calories)
- 15 semi-sweet chocolate chips (30 calories)
- Optional: Chunks of my Skinny Cookie Dough
- If you have an ice cream maker, make sure you have frozen your ice cream bucket for 8+ hours. All ice cream makers differ, so refer to your guide for proper direction.
- In a small bowl, combine almond milk, Truvia and extracts. Stir until combined.
- Once churning has begun, add almond milk mixture into bucket and allow to churn for about one minute.
- Add kosher salt, followed by marshmallow fluff, Truvia Baking Blend and chocolate chips.
- Allow to continue churning until ice cream clumps together. Immediately serve or freeze.
- If you do not have an ice cream maker, add all ingredients into a freezer-friendly bowl. Stir ingredients as frequently as possible throughout the day while mixture is freezing. Your texture will be better if you have an ice cream maker, so consider purchasing my favorite one.