Definetly the one with the higher fat content. It will be much smoother and more likely to set up.

This never worked for me! It never got hard I gave up after 15 minutes.

It's not going to get hard. The best you can hope for is soft serve texture, like dairy queen. I had to shake the heck out of it, and make the kids take turns at it as well. I figured the calorie expenditure though would make up for eating the icecream.

I LOVE, LOVE this recipe!!!... Have made several kinds so far... my very FAVORITE one is Peach Soft Serve....

1/2 cup of heavy cream in small ziplock bag...
Splash of vanilla extract (optional)
1 packet of Splenda (if you like sweeter, use 2)
Add in a few finely chopped LC peaches (previously frozen)

Mush a bit with your fingers to mix... place in larger ziplock bag with plenty of ice and salt (I use sea salt, but don't need to)

Shake, shake, shake.... I have to take a break - my arms get weary... then shake some more .... roughly 4 to 5 minutes total.... (be sure to rinse off the small bag under cold water to remove any clinging salt, BEFORE opening!!!)

Did I say yet that this is absolutely DELICIOUS??????? I buy several of the tiny cans of LC peaches (sweetened with Splenda)... don't use very much of it at one time... I drain them and freeze the individual slices, then bag and store in freezer... they last forever....

these all sound so good. sue

I'm done experimenting for the weekend, so looks like I have to try this next weekend. Sounds to good to be so easy! I don't usually crave ice cream but this may come in handy during the holidays!

I just tried this and it's wonderful. Who cares about the shaking, it's worth every shake. Next week I'll drop in a strawberry. Thanks so much for sharing!

Hey everyone and anyone,

I tried that recipe, the zipplock icecream thing..and it worked GREAT..but had ONE problem...it was Salty!!! I know the the post said to rinse well with cold water, but i did that...what could I have done wrong?

anyone know?

casandra

I think you might have just had a chunk of salt, maybe stuck in the 'lip' of the baggie... or it was a dud leaked.

Does anyone know if you make a larger batch of this how it holds up in the freezer for later? Does it just continue to get harder and harder? I'm going to have to try this.

Could some greek yogurt be added to this? Kind of like a frozen yogurt type of dessert??? I wonder.

The ice cream would probably be really good with a little bit of instant coffee, too!

"Does anyone know if you make a larger batch of this how it holds up in the freezer for later? Does it just continue to get harder and harder? I'm going to have to try this."

I haven't tried this recipe in more then single servings for me and the kids. If you read other threads on making homemade, LC ice cream, you'll find that there is a common problem.

Without the sugar, the ice cream tends to freeze solid, like concrete. This can be solved by using a sugar alcohol, or real alcohol in small amounts. Although some kalua coffee ice cream made with real vodka probably wouldn't be that great if you are sharing with little ones. Check out all the threads on making ice cream, even the ones that involve a machine. Within the threads there are many tips on how to make a smooth ice cream that can keep in the freezer. The tips can be used for this kind of ice cream as well as machine made.

I tried this last night, and put some praline DV syrup in it, and it was wonderful. Wash the bag very carefully, though! I ended up with some salt in mine.

This weekend I decided to give this a try again after a severe icecream craving. I made a spiced ice cream with cinnamon and a touch of ginger and cloves. Could of used some pumpkin but other wise ok.

Today I picked up some fresh raspberries and blueberries and I just happen to have raspberry DaVincci's.........................