DIABETIC ICE CREAM

Diabetic Ice Cream image

Provided by Paul Bushay

Time 45m

Number Of Ingredients 10

Previous Next

IN 1 BOWL
4 large eggs, beaten
3/4 c splenda/sugar blend
1 Tbsp vanilla
1 pkg any flavor sugar free pudding (family size)
1 large can evaporated milk
IN A SEPERATE BOWL
1/2 pt heavy whipping cream
1/2 tsp splenda/sugar blend
1/2 tsp vanilla

Steps:

1. In the first bowl beat the eggs
2. Add the milk, vanilla, & Splenda/sugar blend to the beaten eggs and whisk to combine
3. Whisk in the pudding, mix until thoroughly combined
4. In the second bowl, whip the cream to soft peaks, add the Splenda/sugar blend and whip until just combined
5. Fold the whipped cream into the other ingredients, folding until combined
6. Pour into 1 1/2 gallon or gallon ice cream freezer. Churn for 30 mins. Remove from ice cream freezer and place in freezer