Prep 13 mins
Cook 0 mins
This is an enhanced and sugar free variation of Recipe:#74250 by Marie. It is very simple and perfect for anyone, including a beginner chef!
- 118.29 ml nonfat milk
- 14.78 ml artificial sweetener
- 1.23 ml vanilla extract
- 4.92 ml unsweetened cocoa powder (optional)
- Add all ingredients EXCEPT THE FRUIT, but ADD THE COCOA if using, to pint size ziplock bag and zip shut.
- Place bag into quart sized Ziplock bag.
- Add crushed ice to fill quart sized Ziplock bag 1/2 full.
- Add 6 tablespoons salt to ice and zip shut.
- Place quart Ziplock bag inside a gallon Ziplock bag.
- Zip bag shut and shake, turn, toss [carefully] and mix in the bag.
- In about 5 to 10 minutes, you will have yummy ice cream.
- Do not double this recipe.
- The two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up.
- Spoon into a bowl, add fruit [if used], and serve immediately.
- NOTE: Nonfat milk may be substituted by whole milk. Artificial sweetener by be substituted by 1 TBSP sugar. Vanilla extract may be substituted by any other flavot you wish. Cocoa powder may be substituted by frozen, minced fruit [1/8 cup]. Also, up to 1 tablespoon of artificial sweetener such as Splenda or Altern may be used.
- The Nutritional Guide artificially elevates sugars in this recipe, since the body does not recognize sugar substitutes as sugar.
The nutritional guide is actually correct. The 6.3 grams of sugar are from the lactose in the milk.
This was yummy! I followed the recipe exactly (vanilla), and it took less than 5 minutes to get an icy consistency. It was more like ice milk than cream, but I still loved it. Then I added pumpkin pie seasoning to it, and it was good, too. The next day, I tried 1/2 cup cran-raspberry juice with 1tablespoon of Splenda. It took a bit longer, but it worked. I'm assuming the possibilities are relatively endless from here. I recommend mashing up the finished 'ice cream' with a rolling pin to work out the icy chunks.
thankyou so much for posting. I am trying to go low or no sugar. Even though I am not classified as a diabetic, my triglcerides are up, and get some of the symptoms, that a diabetic gets. This is an excellent way for me to satisfy my icecream craving. I might add a few almonds to it. MY ABSOLUTE FAVORITE. Glad you mentioned about the body and sugar substitute. Actually my doctor told me that the body thinks it is getting something sugary, you can have mixed signals when the effects of real sugar are not there. One of the reasons that they say not to go overboard on artificial sugars