I’m once again I’m on the low carb warpath and I’ve been craving ice cream. I have seen several recipes for homemade low-carb ice cream without using an ice cream maker. I took what I liked from each recipe and here’s how I did it:
Pour one cup of half-and-half into a quart size freezer bag.
Add 1 tablespoon of Splenda or your favorite non-sugar sweetener.
Add 1/4 teaspoon vanilla extract or whatever other kind of flavoring you would like. I added a little dash of almond extract.
Place the quart size bag into a gallon size freezer bag which you have filled with 3 cups of ice and 6 tablespoons of salt. Shake vigorously for four minutes or until desired texture is achieved. Wear gloves because it gets really really cold!
I think it’s best if you eat it right away. You can freeze it but I have heard that it becomes kind of hard and in order to eat it later you might want to microwave it for 10 or 20 seconds.