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Debra posted this to the email group. Hope you don't mind me reposting it here. I want to try it. I really miss ice cream.
"Ziploc" Vanilla Ice Cream
Recipe By :RLP1
Categories esserts
1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag
(No Ice Cream Maker Needed. It really works, trust me!!)
In the sandwich sized ziploc, combine the sugar substitute, vanilla
extract and heavy cream. Seal the bag and shake lightly to mix ingredients.
In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag
with ice)and add 6 tablespoons of table salt.
Place the seal sandwich sized bag into the gallon bag and seal the
gallon bag. Shake the entire contents for at least 4 minutes (shake longer
for harder ice cream).
Once desired hardness has been achieved, remove smaller baggies and
rinse throughly with cold water (if you miss this step, you may wind up with
salty ice cream!)
Recipe makes about a 1/2 cup of ice cream.
I have doubled the recipe and it still works well. I am also sure that
you can add additional ingredients (cocoa powder, etc) to create different
flavors of ice cream. Lastly for our friends and relatives who aren't
on low carb diets, they can use milk and regular sugar rather than the
cream and sugar substitute.
417 Calories (kcal); 44g Total Fat; (92% calories from fat); 2g Protein; 5g Carbohydrate; 163mg Cholesterol; 41924mg Sodium
[/b]
"Ziploc" Vanilla Ice Cream
Recipe By :RLP1
Categories esserts
1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag
(No Ice Cream Maker Needed. It really works, trust me!!)
In the sandwich sized ziploc, combine the sugar substitute, vanilla
extract and heavy cream. Seal the bag and shake lightly to mix ingredients.
In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag
with ice)and add 6 tablespoons of table salt.
Place the seal sandwich sized bag into the gallon bag and seal the
gallon bag. Shake the entire contents for at least 4 minutes (shake longer
for harder ice cream).
Once desired hardness has been achieved, remove smaller baggies and
rinse throughly with cold water (if you miss this step, you may wind up with
salty ice cream!)
Recipe makes about a 1/2 cup of ice cream.
I have doubled the recipe and it still works well. I am also sure that
you can add additional ingredients (cocoa powder, etc) to create different
flavors of ice cream. Lastly for our friends and relatives who aren't
on low carb diets, they can use milk and regular sugar rather than the
cream and sugar substitute.
417 Calories (kcal); 44g Total Fat; (92% calories from fat); 2g Protein; 5g Carbohydrate; 163mg Cholesterol; 41924mg Sodium
[/b]
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