Nick's Ice Cream: What The Fjord Is Swedish-Style Ice Cream?
Diet and delicious? It’s an impossibility, a paradox, just plain nonsense! No, it’s actually just Swedish. Yeah, that tiny country where everyone’s six feet tall, blonde, and beautiful. Oh, forgot to mention they’re geniuses too. Because they’ve invented the world’s first light ice cream that actually tastes just like ice cream.
Okay, let’s break down just how genius these Swedes are. Most light ice creams just remove all the fat from the cream and replace it with water. That’s why you get super icy diet ice creams and as the water eventually evaporates, the pint shrinks into a hard frozen brick. Not yummy. Nick’s Swedish-style just uses a different type of plant-based fat that’s way lighter than traditional milkfat. So it retains all the creaminess of traditional ice cream and you would never know it’s better-for-you.
How much better for you? Most traditional ice creams are 1000+ calories per pint. You can get a pint of Nick’s with only 220 calories in the whole pint. Yeah, that’s less than 60 calories per serving. Can you eat a whole pint of ice cream in one sitting? Yes! Should you? Um.
So, if they’re that much lighter they must only have like, Strawberry and Vanilla, right? Wrong. They have like 30+ flavors with huge honkin’ chunks. Swedish Munchies has cookie dough and brownies! Bottom line, you can indulge in creamy rich ice creams that are super light and better for you, without wanting to curl up in a ball afterward.
Cookies and Cream Frozen Yogurt Fun
This dessert combo will be a homerun of flavorful fun. It’s a simple recipe that when put together becomes a big hit!
Making this cookies and cream frozen yogurt recipe is like crafting with food. When it’s complete, sit back, enjoy a few good bites and a little more conversation; making recipes is never time wasted.
Here are a few key lessons to focus on when making this cookies and cream dessert with children:
- Preparing fruit
- Hulling strawberries
- Measuring ingredients
- Following directions
- Safety and using the food processor
- Knife safety
- Stovetop safety
- Thickening agents and cooking
Cookies and Cream
½ cup vanilla frozen yogurt
4 PICS chocolate cream filled cookies
1 tablespoon PICS chocolate syrup
Strawberry gel (see below)
Grind the cookies in a mini food processor or blender until they are crushed and look like dirt.
In a bowl, stir the cookie crumbs and syrup together. Spread it on a plate.
Using an ice cream scoop, scoop the frozen yogurt onto the cookie base.
Use the chilled strawberry gel in a piping bag with a writing tip to create the baseball lines.
1 cup fresh strawberries, sliced
2 tablespoons PICS honey
½ teaspoon PICS vanilla extract
1 tablespoon tapioca
Wash the strawberries, hull them and slice them. Measure 1 cup of fresh strawberries. Place them into a mini food processor or blender. Puree the strawberries very well.
Pour the strawberries into a saucepan. Over low heat, stir in the honey and vanilla extract until they are mixed well.
Stir in the tapioca. Continue to stir until the tapioca softens and the mixture begins to gel. Remove it from the heat and let it cool completely before using.
You can make this the day before or let it cool until lukewarm. Spoon into a piping tool with a writing tip and put it in the refrigerator until ready to use.
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