Espresso Balsamic Ice Cream Sundae (Low Fat and Sugar Free)
Recipe type: Desserts
Serves: 6-8
  • 3 cups of fat free half and half
  • 2 ounces of Neufchatel cream cheese
  • 2 tablespoons of Truvia (I prefer Truvia to Stevia in this recipe)
  • 2 large eggs
  • 1 teaspoon of vanilla
  • Espresso Balsamic Vinegar from the Flying Olive
  • Chopped almonds (I buy the whole, unsalted almonds in the baking aisle and smash them with a meat mallet.)
  • Fresh strawberries, sliced thin and small
  • 60% cacao dark chocolate chips (I buy Ghirardelli)
  1. Freeze the ice cream maker cylinder so it will be ready to use once the mixture is ready. You usually need to put the cylinder in the freezer 24 hours before you plan to make your ice cream.
  2. In a big bowl, beat the eggs and Truvia until smooth with a hand mixer. Add the vanilla and cream cheese and beat until smooth.
  3. In a sauce pan, heat the fat free half and half until it’s just ready to boil. Remove from heat. Gradually whisk the warm mixture into the beaten mixture in the bowl until everything is fully incorporated and smooth. Put in the refrigerator and let set at least 9 hours or overnight.
  4. After the vanilla base has chilled for nine hours or longer, take the chilled mixture and slowly pour it into your ice cream maker. It will take about 20 to 30 minutes to become soft serve texture. If you want to be able to scoop the ice cream, take the mixture from the ice cream maker and put it in a freezer safe container. Let it freeze for several hours or until the ice cream is firm enough to scoop.
  5. When the ice cream is firm enough to scoop, garnish the scoop of vanilla ice cream with the sliced strawberries (about 2 tablespoons or two strawberries cut into small pieces), chopped almonds (about 2 tablespoons), chocolate chips (about 5 to 10 chips) and the espresso balsamic (about 2 teaspoons.)

Espresso Balsamic Sundae