It will freeze hard like store-bought ice cream, but not rock hard like some ice cream recipes. The pudding mix gives it an amazing smoothness and keeps the ice cream smooth after defrosting.
NOTE: it is NOT sugar-free entirely but is low-cal.
2 six oz sugar free strawberry yogurts
1 cup regular milk or vanilla flavored soy milk
1/3 cup of sugar-free pancake syrup
1 tablespoon of canola oil [or substitute]
2 tablespoons of peanut butter [I use crunchy; you can use creamy also]
2 tablespoons of sugar-free instant pudding mix, chocolate or vanilla. Do not use pudding cups.
2 cups of Cool Whip or store brand
No nutrition information available
Use a whisk and mix together well the above EXCEPT the Cool Whip. After mixing, then whisk in the Cool Whip until blended in. NOTE: the chocolate instant pudding mix will change the flavor of the ice cream, whereas the vanilla instant pudding mix enhances the vanilla flavor only.
Add to ice cream freezer unit. Tastes great as is, or you can add other toppings.