WE ALL scream for ICE CREAM!!
Even us low-carb and sugar-free eaters!!
When I saw her version, I was pretty sure I could de-carb it -- and I did. I served this ice cream as a treat at #2 daughter's birthday supper - very yummy. I had mine with sugar-free chocolate syrup Y-U-M-M-O!!
Low-Carb, Sugar-free Vanilla Ice Cream (Just, or at least Sorta Like DQ’s)
1 envelope Knox gelatin
1/4 c cold water
2 c unsweetened almond milk
1 c splenda
1 Tbsp real vanilla
1/4 tsp salt
1-1/2 c heavy cream
Soak gelatin in cold water. Heat almond milk, but do not boil. Remove from heat and add gelatin, splenda, vanilla and salt. Cool and add cream. Chill 5 to 8 hours. Pour into ice cream freezer can. Process according to manufacturer’s directions. Scoop into a freezer storage container, cover well and freeze several hours or overnight. Makes 8 - 1/2 cup servings. 4.5 net carbs per serving.
The next flavor of ice cream I want to try to make is COFFEE -- my favorite :)
Posting this to Honey's Potpourri Friday AND Michael's Foodie Friday AND The Tablescaper's Seasonal Sunday!