Hey guys you know every summer there are several ways to cool us down. One is to go swimming of course, another is buying sweets that cools the body down, yes my friends I’m talking about Ice Cream. Now Im going to tell you how to make the sweet summer treat atkins style.
1 cup heavy cream
2 cups half ‘n half
1 cup Splenda
1 Tbsp vanilla extract
1/8 teaspoon salt
Put all ingredients in a bowl and use mixer until Splenda is well mixed . Then pour into your rotating ice cream freezer. (Most ice cream makers take 30-40 minutes to freeze properly.)It’s an amazingly rich, good tasting ice cream for such simple ingredients and as good as anything bought at the grocery. Changing extracts and flavors will allow this simple recipe to be the base for many other varieties.Each 1/2-Cup Serving — 5 carbs.
This entry was posted
on Tuesday, August 29th, 2006 at 11:40 am and is filed under Atkins Diet Induction, Atkins Dieters Favorite Recipes, Low Carb Desserts, Atkins Diet Maintenance, Phase 2: OWL, Pre-Maintenance.
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Hey guys you know every summer there are several ways to cool us down. One is to go swimming of course, another is buying sweets that cools the body down, yes my friends I’m talking about Ice Cream. Now Im going to tell you how to make the sweet summer treat atkins style.
1 cup heavy cream
2 cups half ‘n half
1 cup Splenda
1 Tbsp vanilla extract
1/8 teaspoon salt
Put all ingredients in a bowl and use mixer until Splenda is well mixed . Then pour into your rotating ice cream freezer. (Most ice cream makers take 30-40 minutes to freeze properly.)It’s an amazingly rich, good tasting ice cream for such simple ingredients and as good as anything bought at the grocery. Changing extracts and flavors will allow this simple recipe to be the base for many other varieties.Each 1/2-Cup Serving — 5 carbs.
This entry was posted
on Tuesday, August 29th, 2006 at 11:40 am and is filed under Atkins Diet Induction, Atkins Dieters Favorite Recipes, Low Carb Desserts, Atkins Diet Maintenance, Phase 2: OWL, Pre-Maintenance.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.