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ZIPLOCK Ice Cream -- Induction Friendly
I found somebody's suggestion on this board to use the old "ziplock" method to make Induction-Friendly ice cream and it was awesome! Additionally, I whipped the ingredients first, with a view to increasing volume so I could use the least amount of cream as possible. Turns out, whipping it first made the ice cream really light and creamy and GOOD!
In a mixing bowl:
1/4 cup heavy whipping cream
2 Truvia packets
2 tsp cocoa powder
1/4 tsp vanilla extract
Mix with hand mixer until the consistency of whipped cream. Put in a sandwich size ziplock. Then in a large gallon ziplock, fill it half full of ice, add 6 tablespoons of rock salt, and the bag-o-ice cream. Wearing mittens, shake and roll around for 5 minutes. It was soooo good!
0.71 carbs and 194 calories
In a mixing bowl:
1/4 cup heavy whipping cream
2 Truvia packets
2 tsp cocoa powder
1/4 tsp vanilla extract
Mix with hand mixer until the consistency of whipped cream. Put in a sandwich size ziplock. Then in a large gallon ziplock, fill it half full of ice, add 6 tablespoons of rock salt, and the bag-o-ice cream. Wearing mittens, shake and roll around for 5 minutes. It was soooo good!
0.71 carbs and 194 calories