Arctic Zero Ice Cream Smores Cup

Finally, You Can Eat the Whole Pint

Arctic Zero Ice Cream Smores Cup

I generally don’t buy ice cream. I don’t like to have it in the house. Not because I dislike it—the opposite! I love it and if I keep a pint of Ben and Jerry’s (or Bluebell! My people in the southern states know what I’m talkin’ about!) in my freezer, I keep going back for one more spoonful until all the sudden it has magically disappeared. Into my stomach. Oops.

All that might be changing, though. Arctic Zero is now available all over the country. Have you heard of this stuff? It’s ice cream… kind of… well, it’s a frozen ice cream-like dessert with only 150 calories in an entire pint. 150! How do they do it? They use monk fruit concentrate and organic cane sugar (no artificial sweeteners) to sweeten and mix in whey protein concentrate. Not gonna lie here—Arctic Zero is good, but it doesn’t taste like full-fat, ultra-sugary ice cream. You know what, though? The fact that an ice cream binger like me can eat the entire pint if I so choose and not bust my healthy eating plan for the day or feel like a sluggish failure is a major, major plus. I would almost call it… healthy!

Arctic Zero offers an impressive array of flavors as well as cute little chocolate-covered bars that clock in at 85 calories a pop. I’m partial to vanilla maple and cookies & cream varieties. One warning: this stuff is rock hard straight out of the container, so I’d recommend letting it sit for about 10 minutes before digging in. Or! If you’re not into eating it plain, Arctic Zero is really great in recipes. You can use it to replace ice cream or whipped cream when making frozen pies or as a totally guilt-free base for smoothies and milkshakes. The peeps at AZ were nice enough to share some recipes with me and now I’m going to share one with you.

Cookies & Cream S’more Cups

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Guacamole That Beats the Heat


I am not a sucker for gimmicks.  Some years ago, I paid big bucks to go to a certain very fancy restaurant, wherein I was served a dish that was “a play on chicken Parmesan.”  It consisted of a one-inch piece of pressed chicken, some Parmesan noodles, and a handful of little frozen tomato sauce balls, a la Dippin” Dots.  And after consuming the one bite that was this dish, I remember thinking, “I wish I had a plate of chicken Parmesan.”  Because I am hungry, and five Dippin” dots do not a meal make.

So, when I was invited to for a preview of their summer ice cream festival, where one of the featured items was a tableside preparation of “guacamole ice cream.” I was skeptical.  Not one to resist the charms of frozen desserts, though, I tried to go in with an open mind.


For this particular concoction, avocado ice cream was hand-blended with raspberries, mint, white chocolate and something crunchy.  It was done in a frozen stone bowl (think upscale Coldstone).  The result looked like guacamole and tasted, well, delicioso.  Cinnamon-coated fried tortillas were the perfect thing for dipping into the “guacamole.”  The presentation was cool (heh) but it was the end result that really delivered.  It was enough to at least partially obliterate my memories of those tiny frozen tomato balls.

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What’s Better Than Ice Cream or Doughnuts? Ice Cream AND Doughnuts!


I hadn’t planned on pulling out the ice cream maker for at least two more months, but all the prime citrus is to be had RIGHT NOW. Powerless against the allure of citrus, I found myself churning a batch of Orange-Cardamom Ice Cream from Bi-Rite Creamery’s Sweet Cream and Sugar Cones last week. A giant scoop on the top of a freshly baked, irresistibly dark and chocolatey doughnut makes an incredible dessert you won’t forget.


Dark Chocolate Doughnuts topped with Orange-Cardamom Ice Cream (Gluten-free)

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Cooking with Booze: Bourbon Bananas Foster

bananas foster

It’s never too early to start planning Valentine’s Day! And single folks, it’s definitely never too early to start planning a mid-winter, anti-romantic gorge fest, right? We’re thinking a weekend staying in Vegas, ordering up ridiculously lavish steaks and tracking down various booze-soaked desserts like the ridiculously good banana’s foster at Hugo’s Cellar in Four Queens Hotel and Casino Las Vegas. It’s prepared tableside, bananas served up over vanilla ice cream and then set on fire! Who’s with us?

Or you know, either way you could just stay home and cook up your own lavish mid-winter feast. Chef Nisa Burns of and author of the new book Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food, shares a sweet, spiked dessert. This bananas foster is made with bourbon rather than rum (we like), and is actually quite easy to make.

Easy Bananas Foster with Ice Cream

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Post-Holiday Cocktails: Candy Cane Affogato


While taking down our window wreath, putting away Frank Sinatra’s Christmas album and downing our last bit of eggnog, we were left with an abundance of candy canes. While there are only so many sheets of peppermint bark you can make and cookies to bake, we started brainstorming ways to use the red and white spiraled confections in a sweet and soothing dessert.

While traveling through Italy, we remember sitting at a café on the bank of the Arno River in Florence in the mood for an indulgent afternoon sweet. Our charming waiter suggested affogato (“drowned in coffee”) which traditionally is a scoop of gelato with a shot of hot espresso poured on top. The espresso cooled slightly when it hit the cold gelato and created a melted medley of swirled flavors.

Back in our cozy Boston apartment, we decide to crush our collection of candy canes and sprinkle the flurried bits atop our version of affogato. To add a kick, we top the overflowing liquid with a bit of peppermint schnapps, so we could spoon and sip our nightcap and dessert all in one.

Peppermint Affogato

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