All Things Ice Cream

• Core Chocolate Ice Cream (fat free, sugar free)
• Low Carb Vanilla
• Low Carb Bluberry
• Strawberry Sherbet (low carb)
• Swiss Chocolate Ice Cream (low carb)
• Philadelphia Style Vanilla (low carb)
• Mint Chocolate Chip (low carb)

*note: to add flavor to your vanilla ice cream try our Flavor Fountain -- they're sugar free, non allergenic & kosher!

#Core Chocolate Ice Cream

1 4 oz package sugar free fat free instant chocolate pudding mix
1/4 cup splenda
1 12 oz can fat free evaporated skim milk
1 cup fat free milk

In a medium bowl, stir together the instant pudding and splenda.

Add the evaporated milk and fat free milk and stir until blended. Pour
into an ice cream maker and freeze according to the manf. directions.

Source:
"The Everything Low-fat High flavor cookbook"

Per Serving (excluding unknown items): 193 Calories; 1g Fat (18.9%
calories from fat); 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Non-Fat Milk.

Serving Size: 4

#Low Carb Vanilla

Ingredients:

• 5 egg yolks
• 1 cup Splenda (or 1/2 cup Splenda, 1/2 cup Sweet-N-Low) *
• 3 teaspoons no-sugar vanilla extract
• 1 1/4 cups heavy cream, whipped
• 1 cup water

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.

Makes 8 1/2-cup servings. 4 net grams of carbohydrate per serving.

*NOTE: To lower carb count to 2 carbs per serving, use liquid sweetener instead. (Liquid Splenda and liquid Sweet 'n Low make a nice mix.)

#Low Carb Bluberry

Ingredients:

• 5 egg yolks
• 1 Cup Splenda
• 3 tsp. vanilla extract
• 2 Cup heavy cream, whipped
• 1/2 Cup frozen blueberries, drained well
• 1/4 Cup water

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Add blueberries. Blend an additional 10 seconds. Fold yolk mixture into whipped cream. Blend lightly, until you have a marbled effect. Be careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.

Makes 6 1/2-Cup Servings. 2.9 net gram of carbohydrate per serving.

#Strawberry Sherbet

Ingredients:

• 1 (1 lb.) package unsweetened frozen strawberries, thawed
• 1/2 Cup Splenda
• 4 large egg whites, beaten stiff
• 1 Tbsp fresh lemon juice

Place strawberries in the workbowl of a food processor and purée. Add the lemon juice and the sweetener. Fold the berries into the egg whites and mix thoroughly. Spoon into a plastic container and freeze for 4 hours.

Makes 6 Servings. 8 net grams of carbohydrate per serving.

#Swiss Chocolate Ice Cream

Ingredients:

• 1 pint heavy whipping cream
• 4 egg yolks
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup sugar free chocolate syrup
• 1/4 cup Splenda
• 1 scoop low carb chocolate shake mix

Heat heavy whipping cream in saucepan over low heat. Separate 4 eggs and whisk — one yolk at a time — into heavy whipping cream. Whisk in extracts, sugar free syrup, Splenda, and chocolate shake mix. When totally blended, remove from heat and let cool completely. Place in prepared ice cream maker. Stir until frozen.

Makes 6 1/2-cup Servings. 3.5 net grams of carbohydrate per serving.

NOTE:
To get a firmer set, refrigerate mixture for 1-2 hours before placing in your
ice cream maker.

#Philadelphia Style Vanilla Ice Cream

Ingredients:

• 1 cup heavy cream
• 2 cups half 'n half
• 1 cup Splenda
• 1 Tbsp vanilla extract
• 1/8 teaspoon salt

Put all ingredients in a bowl and use mixer until Splenda is well mixed and dissolved. Then pour into your rotating ice cream freezer. (Most ice cream makers take 30-40 minutes to freeze properly.)

It's an amazingly rich, good tasting ice cream for such simple ingredients and as good as anything bought at the grocery. Changing extracts and flavors will allow this simple recipe to be the base for many other varieties.

Each 1/2-Cup Serving — 5 carbs.

#Mint Chocolate Chip

Ingredients:

• 1 1/2 cup heavy cream
• 1 cup half 'n half
• 1/2 cup very cold water
• 3/4 cup Splenda
• 1/8 teaspoon salt
• 1 teaspoon mint or peppermint extract
• 1 teaspoon green food color
• 1/4 cup sugarfree chocolate chips