Is anyone else in total denial that it’s the middle of July? I looked at the calendar the other day and actually gasped. We were so busy with family visiting for Will’s birthday, and then super sick with strep for the majority of June that it feels like the month didn’t even happen. We’ve practically been living outside (pool, park, walk…repeat!) for the last two weeks to make up for it and have been having an absolute blast.
We’ve definitely been treating ourselves lately, too. Burgers, french fries, cookies…oh my. It’s easier (and significantly less messy) to grab snacks, lunch and dinner while out and about, but I’m going to attempt to reel it in a bit for the second half of the summer. But just because I’m trying to be “good,” doesn’t mean I want to deprive myself. It’s still summer, after all!
I’m a huge fan of making “skinny” versions of traditional desserts, so naturally I was psyched when Zoku graciously sent me their instant ice cream maker to review. It makes individual portions of ice cream, sorbet, frozen yogurt, etc. in as little as 10 minutes and requires zero electricity. It’s great for portion control, which usually goes out the window when it comes to ice cream. It also makes me feel good about treating William once and a while because I can control the ingredients 100%.
What’s even better about it for me right now, personally? I’ve been trying to transition Will to whole milk ever since his first birthday and have been struggling like crazy. He refuses any and all types of milk/milk alternatives. His pediatrician reassured me that he will be fine without milk as long as he’s getting yogurt, cheese and leafy greens in his diet. Thankfully, Will has never met a smoothie he didn’t like so that has been our solution. But now that I have the ice cream maker, I can mix it up a bit and be a cool mom. You know, the cool mom that adds a shit ton of kale to her kid’s ice cream.
I decided to adapt one of my favorite smoothie recipes– the Vanilla Date Smoothie– from Hilaria Baldwin’s book, The Living Clearly Method: 5 Principles for a Fit Body, Healthy Mind & Joyful Life, and turn it into frozen yogurt. It has an entire cup of kale in it (hence the color, but you’d never know by tasting it!) and is sweetened with dates and vanilla extract.
I couldn’t get over how easy it was to make this with the Zoku product. It took 10 minutes…10 minutes! Simply whip up your ice cream/frozen yogurt/sorbet mixture, chill in the refrigerator, pour 5oz of mixture into the pre-frozen stainless steel bowl and churn with the included spoon until you reach your desired consistency.
- Freeze stainless steel bowl portion of ice cream maker for 12+ hours. I placed mine in the freezer right after opening and washing it so it would be ready to go when I was.
- 2 cups full-fat Greek yogurt
- ¼ cup creamy almond butter
- 1 cup frozen kale
- 1 tablespoon vanilla extract
- 6 pitted dried dates
- splash or 2 of almond milk
- Combine all ingredients in blender and blend until smooth
- Pour 5oz of mixture into pre-frozen stainless steel bowl portion of Zoku’s Instant Ice Cream Maker
- Mix/churn with the provided spoon until you reach your desired consistency. 5-10 minutes of churning will give you soft-serve consistency. If you’re looking for hard ice cream, simply place bowl back in the freezer for 10-20 minutes.
- Add toppings, go crazy. I used frozen berries and mint.
Disclaimers: The Zoku Instant Ice Cream Maker was sent to me free of charge for an honest review. All opinions expressed are my own. This post contains affiliate links.