Sugar Free Homemade Ice Cream Recipe

My husband bought a Splenda Cookbook at a book fair at his work shortly after I had surgery. It is 466 of the most wonderful pages ever printed. It has several recipes for frozen yogurt, ice cream, and sorbets and I have tried  some already.  This cookbook has alot of nutritional information on each recipe that I really like. If anyone is interested in doing a google search the ISBN of this book is 1590770951  Today I am trying a coffee flavored ice cream with some of my own variations that will be about 100 calories with 5 grams protein and is only 2 1/2 grams fat for each 1/2 cup. The recipe that Jen listed is very similar to the High Protein Vanilla Soft Serve out of my book

High-Protein Vanilla Soft Serve

My boys really enjoy eating this easy-tc-make, delicious, scft-serve-style ice cream. Little do they know it is actually a good source of calcium. Like all vanilla ice creams, it makes a great base for your favorite toppings, too.

INGREDIENTS:                                                       steps:

1. In a medium saucepan, sprinkle gelatin over water. Let

1 teaspoon unflavored gelatin                      set 3 minutes.

1 tablespoon water                                              2. Add low-fat milk and place over low heat

1 cup 1% milk                                                                                          until gelatin dissolves. Remove from heat and

1/4 cup egg substitute                                        add remaining ingredients

1/2 cap nonfat dry milk                                       3. Pour ice cream into ice-cream maker and

2/3 cup Splenda Granular                    freeze according to manufacturer's directions

1 ½  cups whole milk                                           Serve immediately or place into container

1 teaspoon vanilla extract                   and freeze

                                                                                4. Once frozen, place ice cream in refrigerator

                                                            for 30 minutes to soften before serving

Diabetic exchange = 1 Low-Fat Milk

WW   Point comparison = 2 points

PER  serving           Serves  Six

Calories 100 Carbohydrate 11 grams Protein 7 grams

Fat 3.5 grams (2 saturated) Fiber 0 grams  Sodium 100 milligrams