Yummy Low Carb Recipes – Vanilla Ice Cream for the Atkins Diet

Mmmmm. . .Vanilla Ice Cream for Low Carb Dieters! One of the extraordinary matters about the Atkins Diet is that you can indulge in some exceptional meals which you simply can not consume on another weight loss program.

Of course, there are also a group of foods you can not devour, but most Atkins Dieters are satisfied with trading the low-fats, high-carb foods for delicious treats just like the ones you may now consume.

That’s why this Low Carb Vanilla Ice Cream recipe is such a deal with. It’s my own variation of Ben & Jerry’s Vanilla Ice Cream. The distinction is that this one is made with artificial sweeteners — and numerous other modifications as well.

The recipe receives RAVE reviews from own family and pals who attempt it. And the wonderful aspect is that until you inform them, they’ll possibly now not even recognise FastGas that there may be no sugar on this recipe.

Low Carb Vanilla Ice Cream Recipe

This recipe yields 2 pints of ice cream (not ice milk!) at simplest 5.Five grams per half of cup serving. Compare that to 21 grams for Ben & Jerry’s vanilla ice cream! And it tastes GREAT. Enjoy.

Ingredients:

1 big egg

1 1/2 cups heavy whipping cream

1 teaspoon Vanilla Extract

7 packets Equal or Sweet’n’Low

Procedure:

Whisk the egg in a bowl until it is fluffy. Should take a couple of minutes. Whisk in the sweetener for another minute. Pour within the cream and vanilla and keep on whisking for every other 2 mins. Pour this concoction into your ice cream maker and freeze consistent with the manufacturer.

If you do not own an ice cream maker and actually need to make this ice cream from scratch, do that:
Get smooth and empty tin coffee cans with the plastic lids: one a 3 pound can, the other a 1 pound can.

Put the smaller can into the bigger one. Remove the small lid, fill with the ice cream mixture, and replace the lid. Pack ice cubes everywhere in the small can, in the larger can, all the manner to the pinnacle.

Sprinkle rock salt or Kosher salt liberally on the ice. If you do not have rock salt, try table salt. Put the lid on the larger can, tip it on its aspect, and roll the can from side to side every minute or so for about 10 mins. Open each cans to look if the ice cream is solidifying along the edges of the smaller can. Replace the small lid, % more ice around the small can, sprinkle a few extra salt, put the massive lid on, and maintain rolling.

You’ll have ice cream in approximately 20 more mins.

Probably the great you’ve ever tasted.