Prep 5 mins
Cook 25 mins
This yummy ice cream requires Hood Calorie Countdown (aka Carb Countdown) Skim milk would work too but it wont be as low in calories.
- 1⁄4 cup nonfat dry milk powder
- 2 tablespoons cornstarch
- 2 cups Hood carb countdown milk
- 1⁄4 cup Splenda granular (sugar substitute)
- 1 teaspoon vanilla
- Sift dry ingredients first.
- Whisk in milk and flavoring.
- cook until thickened.
- Freeze in ice cream machine until desired consistancy.
- ENJOY :).
I shouldn't rate this because I changed it quite a bit. First of all, I didn't think tha cornstarch would thicken without being heated first, so I stuck the whole batch of batter in the microwave for 3 or 4 minutes. Then I didn't think my old ice cream freezer would do much to the thinish batter, so I added 2 whipped egg whites to the recipe (folded in), then froze it in my maker. The end result was sooo light and fluffy and yum (I made it cinnamon flaveored-- heaven)that is was all worth it. Will be expreimenting with other flavors soon (although I wish Carb Countdown was't quite so expensive).
This had a very nice vanilla flavor - we used vanilla paste instead of extract - and for a low carb ice cream had a fairly creamy texture. A tasty, healthier frozen treat for summer! Thanks for posting! ~Sue
I used skim milk instead of the Hood milk - worked perfectly. This turned out so creamy, I couldn't hardly believe it. I will definitely be making this again and again!!!