Finally, a homemade ice cream for diabetics or those watching their sugar intake.
1 cup whole milk
3/4 cup sugar substitute (such as Splenda)
pinch kosher salt
2 cups heavy cream
1 to 2 teaspoons pure vanilla extract
Nutritional information per serving (based on ½ cup): Calories 106 (86% from fat) • carb. 4g • pro. 1g • fat 10g • sat. fat 6g • chol. 36mg • sod. 22mg • calc. 46mg • fiber 0g
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar substitute and salt until the sugar substitute is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight. 2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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