Single Serve Vanilla Mugcake and Ice Cream

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Who doesn’t love cake and ice cream? And when that cake and ice cream serves 1 and is low in calories? Yep, I’d call that a perfect combination. I have a thing for mugcakes as you can tell from the pumpkin chocolate mugcake and the brownie mugcake. There’s just something exciting about making a pint sized cake just for me. My single serve brownie recipe was actually featured just this week on Chef Xchange at the top of their list of 10 favorite healthy brownie recipes.

The only downside to this recipe is that you need to plan ahead a little bit while the ice cream cubes freeze. BUT you can easily mix the ice cream, then go about your business of making dinner, walking the dogs, and other chores. You could even plan ahead enough to put them in to freeze the night before and just blend them when you’re ready.

Vanilla Mugcake with Almond Milk Ice Cream Vanilla Mugcake and Ice Cream

For the mugcake:

  • 2 Tbsp (15g) all purpose flour
  • 1 Tbsp (7g) coconut flour
  • 1 Tbsp unsweetened almond milk
  • 1 egg white
  • 1/2 tsp baking powder
  • 1 tsp stevia
  • 1/4 tsp vanilla extract

Mix all ingredients in a mug and microwave for 1 minute until dry on top. The cake will rise up while cooking and then fall slightly when the time is up. If you want, put a plate or saucer under the mug in case of overflow. Remove from microwave and top with almond milk ice cream.

For the ice cream:

  • 1 cup + 1/3 cup unsweetened almond milk
  • 1/2 tsp xanthum gum
  • 1/2 tsp vanilla extract
  • 1/2 tsp stevia

Mix the ingredients with a whisk until well blended. Pour into an ice cube tray or other small container, and freeze for a couple hours until frozen solid. Add the cubes to a blender or Magic Bullet with approximately 1/3 cup additional almond milk and blend until soft serve ice cream consistency.

Makes one mugcake and a couple scoops of ice cream at 169 calories each – 10g protein, 21g carbs, and 5g fat.

Notes

  • You can use real milk, soy milk, rice milk, and so on instead of almond milk. It will change your macros accordingly so keep that in mind.
  • To change up the flavors, you can use other extracts in place of the vanilla. Almond, cherry, rum… Use your imagination.
  • If you don’t have stevia, you can use granulated sugar so don’t let the stevia part scare you off.
  • I highly recommend using the xanthum gum if you have it since it makes the ice cream more creamy and thick in texture. If you don’t have it, you can go without but the texture will be more watery or icy instead of creamy. It will still taste good but the texture will be slightly different.

If you get really impatient waiting for your cubes to freeze or didn’t plan ahead, you can always just make the mugcake on its own. Top your cake and ice cream with chocolate syrup, sprinkles, or anything your heart desires. After all, it’s your party. Just don’t cry even if you want to! 😉

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