Recipe by Karen=^..^=
This really is fat-free ice cream...in my opinion, better than frozen yogurt because there is no tart taste. This recipe was inspired by a lot of people here who gave me ideas for substitutions and also Heather Feather, whose cookie dough ice cream recipe led me to the ratios of ingredients! Thanks to all! Even my kids love this...they think it tastes like Breyer's vanilla bean ice cream! Note: Freezing time is listed in cook time.
Top Review by 89240
This was my very first recipe in my new electric ice cream maker, how exciting! I made this twice.. as i messed it up the first time, I put the spin-thingy in upside down! no wonder it didn't turn.. so i refroze the bowl, and did it again the right way, and it came out perfect. I subbed half the sugar with splenda, used the full 2 teaspoons vanilla, and added shaved chocolate and crushed cookies!
- 2 cups fat-free half-and-half
- 1 cup skim milk
- 1 cup granulated sugar
- 1⁄2 cup egg substitute (Egg Beaters)
- 1 1⁄2 teaspoons pure vanilla extract
- 3⁄4-1 1⁄2 cup chocolate chips (optional) or 3⁄4-1 1⁄2 cup cookies, broken into small pieces (optional) or 3⁄4-1 1⁄2 cup purchased cookie dough, chopped (optional) or 3⁄4-1 1⁄2 cup nuts (optional) or 3⁄4-1 1⁄2 cup fruit (etc. depending on what you add, your ice cream may not be fat-free anymore) (optional)
Directions See How It's Made
- Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer).
- Add half and half and milk and beat well.
- Keep in refrigerator until ready to use or use immediately if still very cold.
- Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing).
- If adding anything, add 5 minutes before freezing process is done.
- You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).