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Boil on the stove, 1 cup water.
Add to a blender 1 cup boiling water.
Immediately add two packages gelatin. (I use Knox)
Holding the lid on tightly, blend briefly.
Immediately add 1/2 cup old fashioned rolled oats and
2/3 cup potato flakes or potato buds and
2 tablespoons vanilla extract
Holding the lid on tightly, blend briefly.
Add 2/3 cup stevia or sucralose (you may want a little more or less according to taste)
Add 3 cups almond, soy, or cashew milk (unsweetened)
Add 1 scoop vanilla protein. (If you are making chocolate ice cream, add chocolate protein)
Blend well until completely pureed and frothy.
At this point, if you wish you may add additional flavoring such as:
1 banana
1/2 cup strawberries
1/2 cup blueberries
1/2 cup raspberries
1/2 peach cut into small pieces
2 tablespoons dutch baking chocolate
Nuts
Or you may mix these, such as chocolate and nuts etc.
or extract such as licorice or anise
You can add the additional flavors two ways. You can add to the blender and blend them or you can pour the mixture into a bowl and just stir them in. Stirring them in will give you more chunky ice-cream. (Obviously if you want to stir in the banana you will need to cut it into small pieces.) You can also get the blocks of unsweetened baking chocolate and shave it with something like a potato peeler and stir the shavings into the ice-cream.
Put a lid on your mixture and put in the refrigerator over night. The next morning transfer to the freezer. You can serve in one to two hours. If you leave it in the freezer longer, you will need to allow time to thaw enough to dish out.
This gives you almost a complete fairly well balanced meal with the fruit added.
Typically I prefer to use stevia over sucralose but in this case I believe the sucralose is much better. The variation with blueberries is delicious.
Caramel topping:
In a blender mix well:
1/2 cup pure maple syrup
1 cored apple
1/4 cup almond or cashew butter
1/4 cup shredded zucchini
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