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    You are in: Home / Recipes / Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker) Recipe
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    Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    Jyga's Note:

    Listed this for when I get an ice cream maker. from low carb slow cooker book.

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    Units: US | Metric


    1. 1
      Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
    2. 2
      When cooking is complete, test to be sure it's ready using the "wooden spoon test". Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a "trail" then the base is done. If no "trail", cook 1/2 hours more and test again.
    3. 3
      Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.

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    Nutritional Facts for Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker)

    Serving Size: 1 (93 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 258.0
    Calories from Fat 238
    Total Fat 26.5 g
    Saturated Fat 16.2 g
    Cholesterol 139.9 mg
    Sodium 46.5 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 2.7 g

    The following items or measurements are not included:

    Splenda granular

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