Low-Carb, Low-Fat Vegan Cranberry Ice Cream

As a life-long low-carber partnered with a low-fat life-termer, with a vegan in the family, I'm always looking for desserts all of us can eat. This is very fast and ridiculously easy. And super-healthy. You make it seconds before you serve and eat it. It's a little noisy, with the frozen berries rattling around in the food processor, but it only takes a minute to make.

• Ready In: 2 mins
• Serves: 2

Ingredients

• 1  cup raw cranberries, frozen solid
• 2⁄3 cup  almond milk or 2⁄3 cup soymilk, unsweetened, chilled
• 4  tablespoons Splenda sugar substitute

Directions

1. Dump the ingredients into the food processor and turn it on. the minute the berries are chopped fine and the mixture is still the consistency of ice cream, remove and eat. You may want to make this ahead and firm it up in the freezer, but not for too long or it will freeze solid.