Here is a method for making a single serving of ice cream without an ice cream machine.

1 Tbsp. sweetener
1/2 tsp. vanilla or flavour of choice
1/2 c heavy cream

Place ingredients in a small freezer baggy and close. Fill a larger freezer baggy half way with ice and add 6 Tbsp. coarse salt and put in small baggy. Shake for 5-10 minutes. Enjoy

i've seen this recipe and method before. have you tried it yourself? i'm dying to know if it really works! i'd love to try it!

Making it right now. Tasted it after 3 min. It was like soft ice cream and YUMMY.

oooh! this sounds so good! i have the large freezer bags. i'll just have to buy some small ones. i've always wondered about this recipe! thanks so much skristians!!

OMG, it works. It tastes sooo good too. I am not one for replacement food for higher carb products but O M G that was soo good. Glad I am home alone because I was licking the baggie clean.

What a treat!!

Wow just noticed this. Sure looks easy enough. Must try this

I've made this with my kids before, and if you want more than just a small baggie full, you can double or triple the ingredients and place in a small well cleaned coffee can. Then place the small can into a larger coffee can. Add the ice and salt inside the larger can around the smaller can. Place the lid on and roll the coffee can around on the floor. The kids have fun rolling back and forth. This usally makes enough for several people.

I noticed that you said "coarse salt" and not "rock salt" I see "coarse salt" at the store all the time...can you replace "coarse" for "rock" in any recipe? And what is the salt for anyway, you don't put it in the ice cream so do you realy have to have it at all?

Tina

The salt lowers the temperature....makes it really cold....freezing!!! I've only used coarse salt as it's the one I've had around for pickling.

I've tried this different flavours, maple with a few walnuts, you can add a few berries, etc.

It's very easy and reasonably low in carbs!!! (in comparison to store bought!!)

Ok, now I feel really stupid...Well, I'm not from USA or Canada so I don't understand a couple of things Heavy cream: is this the cream you use with fruits, cakes to make it sweeter or the one for soups, paste etc. ?
Ugh, hard to explain, but I hope you understood..

hi Jessy,

How are you doing? I didn't see you posting, so I thought you had left us . ..

The heavy cream used in lowcarb recipes is liquid cream that you can whip with beaters to make whipped cream. Although it does not have any sugar or anything added to it, I believe it is called "sweet" cream in Europe. The other cream you are thinking is what we call sour cream, which you use for stroganoff or borscht. It is very thick, and has a nice sour taste.

Hope this is helpful for you

Doreen

Hey! I didn't leave you and I'm not gonna do that soon!
We have sweet cream in Europe that you can whip, so sweet cream is the same as heavy cream? Or is it somehow special (low carb or something)?

It is the same thing... .. Heavy cream in American recipes is the same thing as whipping cream, and that is the same thing as what you call sweet cream in Europe ... There is no sugar or sweetening added, it is plain and natural.

And it is naturally low in carbs. Whipping cream has only 6.6g carbs in 1 cup (227 ml)

Doreen

Thanx for the explanation. Well, there's my last question: Do you have to put ice cream in a freezer or not? What are these freezer baggies?

I'm not sure but I think you call it double cream?

Freezer baggies are plastic bags that seal shut.

Does any know if you can use half & half I am out of heavy cream

Hope that help if so enjoy the ice cream.