i used to eat one a week roughly while still following a primal diet, then decided to stop them. the results in that one minor 500ml ice cream change have, for me been phenomenal.
"Today’s technological age is enjoyed by the fattest, laziest humans in the history of humanity." -Mark Sisson
Haagen Dazs chocolate peanut butter used to be my drug of choice, and I shot up every chance I got. I was seriously a straight-up junkie. PB is my rehab.
_-J o u r n a l_--------- ---- ---- --- --- -- -- -
Turkey Hill's all natural line of ice cream deserves a mention too.Here's the nutrition facts and ingredient list for their vanilla,chocolate,and butter almond variety:
Serving Size 1/2 cup (69 g)
Servings Per Container 12
Amount Per Serving
Calories from Fat 90
% Daily Value
Total Fat 10 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 75 mg
Total Carbohydrates 17 g
Dietary Fiber 0 g
Sugars 16 g
Protein 4 g
Vitamin A 6% Vitamin C 0%
Iron 2% Calcium 10%
Caffeine: 5 mg to 10 mg
Ingredients: CREAM, NONFAT MILK, SUGAR, ALMONDS, COCOA, VANILLA, SALT, VANILLA BEAN.
Contains: MILK AND ALMONDS
Additional Info: Gluten-Free
As you can see it's pretty good by ice cream standards,it doesn't have any ingredients that the average person would need to google to get an idea of what it actually is.
Never did like ice cream that much, gourmet or otherwise, so that was a small loss going Primal.
I make my own, which iseasy to do IF you're at home anyway, but just labor intensive enough that you'll only make and eat it for special occasions. Also, it's rich enough--far richer than Haagan Daz, which I also adore--that you can't really eat more than one scoop. Made it for the in-laws once; the youngest, a boy, asked for a second helping of ice cream, and his parents stared at him in disbelief. He's a skinny wee thing who doesn't get sugar normally--I think he was actually wanting a second helping of the cream and egg!! No ice cream maker needed. David Lebovitz's
vanilla ice cream is a good one. Scratch the vanilla bean steeping if you want and double the vanilla extract. Add the extra egg yolks for more richness. Cut the sugar as low as you want to go. Sub heavy cream for the initial cup of milk if you want. I've tried it all ways, and it's always good.
If you don't have an ice cream maker, then when your custard is done, put it in a fairly wide container, if possible, and stick that container in your freezer. Take it out to stir it up good with a fork every hour or so, breaking up any ice crystals that have formed. Take it out to stir more often if you're so inclined. The ice cream should be done within four to five hours.
HD is my go to when I've beaten up my body and have to find a way to cram in an extra 1000 calories.