This was so incredibly delicious, I found it hard to believe I made it myself in 5 minutes!

"Ziploc" Vanilla Ice Cream

1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag

No Ice Cream Maker Needed. It
really works, trust me!!

In the sandwich sized ziploc,
combine the sugar substitute,
vanilla extract and heavy cream. Seal the
bag and shake lightly to mix ingredients.
In the gallon sized ziploc bag, add 3
cups of ice (or fill half the bag
with ice)and add 6 tablespoons of
table salt.

Place the sealed sandwich sized bag
into the gallon bag and seal the
gallon bag. Shake the entire
contents for at least 4 minutes
(shake longer for harder ice cream).
Once desired hardness has been
achieved, remove smaller baggie and
rinse throughly with cold water (if
you miss this step, you may wind up with
salty ice cream!)

Recipe makes about a 1/2 cup of ice cream.
I have doubled the recipe and it
still works well. I am also sure that
you can add additional ingredients
(cocoa powder, etc) to create different
flavors of ice cream.

Wow! You wouldn't believe this - I was trying to think of a way that I could make just 1 serving of ice cream without having to drag out my 1.5 qt electic freezer that requires ice and salt.

The "duh" part is that I teach chemistry, and when teaching freezing-point depression concepts use the ziplock method as a fun lab to do in class.

DUH! Youda thunk that I would have thought of using that method at home!! See what summers off do to the brain??

(With the students I use a 2-L bottle of soda - usually some kind of strawberry pop - and 2 cans of sweetened condensed milk. That makes enough for about 15 students.)

Thank you so much for solving my dilemma!!!! Yipeee! Ice cream for dessert tonight!

Joan

i can't wait to give this a try ....thanks
jean

I make this almost every weekend...using DiVinici syrups for flavor...very yummy and you can control portions thus not overeating (1/2 cup serving). Only problem, I sure go thru a lot of cream and cream is not exactly cheap!!! lol oh well..

i plan on going thru a lot of baggies!

Yum~ I can't wait! I have strawberry daVinci's, and it is berry season up here!
Fresh strawberry ice cream...wow, we atkins people sure give up a lot! *NOT*
Thanks for passing this on!
BTW, cream is expensive but cheaper than Atkins ice cream!!

I am going to try this.

Cant wait to try... Tag

Sounds great!!

The zip lock bags may be reuseable if washed out and kept refrigerated.

Walmart has the best price on heavy cream in our area.

Now, to get the icemaker going again. We don't usually keep ice unless we are expecting company.

I've made ice cream this way many times. I use it now in my chemistry classes (their favorite "lab") and when my daughter was younger we would make ice cream this way with Girl Scouts. I don't know why I didn't think about it before I read Marchbaby's post! (See my first post above. And the recipe I included was NOT low carb!)

One thing I do want to suggest - buy quality ziplock bags! I tried to save money (spending out of my own pocket for classroom use) by buying the cheap brand bags. Not such a good idea. While they may work for holding a sandwich till lunchtime, they don't hold up to the kneading and will spring a leak. And be prepared for cold hands!


Now all I need is ingredients for chocolate ice cream..... maybe chocolate chocolate chip..... or mint chocolate chip...... (see a pattern here??)

Happy kneading everyone!

Joan

Thanks so much for this terrific idea. If you can afford the carbs, it's wonderful with a couple of fresh strawberries.

I, too, love the idea of a limited portion. No second allowed.

Sounds great! I am gonna have to try it

It seems that all of the ingredients listed for this Ice Cream dish are allowed during the induction phase. Is it permissible for me to have this if I am just starting on the Atkins plan?

I don't see why not, as long as you don't add any berries or nuts.

made myself chocolate ice cream. I used 2 TB unsweetened cocoa powder and 1 TB splenda; I think it needed more splenda b/c it was kind of "bittersweet" but the consistency was like right out of a haagen-daz container!