A special thanks to our featured foodie contributor Kristy from Mommy Hates Cooking for this great post on making your own ice cream. Super fun!
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Do you love homemade ice cream? I do, love it! There is just one problem though that I run into when making homemade ice cream. I have a fear of using eggs in my homemade ice cream. What if they are not cooked all the way? What if there is a recall on those eggs?
Those fears go through our minds when using raw foods in meals. I have overcome that fear by making an egg free homemade vanilla ice cream. Not only is it egg free, but also low fat. I feel much better about having that same creamy taste with fewer calories and fat, plus no eggs!
Sound Delicious? It is, now it’s your turn to make some too.
Recipe: Low Fat Homemade Vanilla Ice Cream
Ingredients
Note: This recipe requires an ice cream maker.
- 3 cups Splenda
- 2 cups water
- 1 (8-ounce) can of fat free sweetened condensed milk
- 2-3 quarts fat free half and half cream.
- 2 tablespoon vanilla
Instructions
- In a medium saucepan, bring the Splenda and water to a rolling boil.
- Let this cool a few minutes once boiled.
- Pour the sugar mixture, condensed milk, ½ and ½, vanilla, and salt into the freezer of the ice cream maker.
- Mix this well.
- Prepare based on the ice cream maker manufacturer’s instructions.
This is flavorful and perfect with a side of peach cobbler or apple pie. Even better change up the flavor by adding chunks of strawberries, peaches, or bananas.
It’s time to go now and make some ice cream, enjoy the summer treat!
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About the blogger:
Kristy Still is the creator of Mommy Hates Cooking, wife to a loving husband and mother to an energy filled toddler. She realized after her son was born that her cooking skills were going to have to go up a notch to keep healthy food on the table for her family. There was only one problem, she hates cooking. She ended up making the decision to start her own blog as an attempt to find motivation and share her trials with others. To learn more about Kristy be sure to check out her featured foodie profile on RecipeLion.
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Does this recipe call for 6 quarts of FF half and half? It seems like a lot. How much does it make?