Friday, November 26, 2010

Low Carb Vanilla Ice Cream Recipe

One of the great things about the Atkins Diet is that you can indulge in some fantastic foods that you just can't eat on any other diet. Of course, there are also a bunch of foods you can't eat, but most Atkins Dieters are happy with trading the low-fat, high-carb foods for delicious treats like the ones you can now eat.

That's why this Low Carb Vanilla Ice Cream recipe is such a treat. This recipe yields 2 pints of ice cream (not ice milk!) at only 5.5 grams per 1/2 cup serving. Enjoy.


1 large egg

1 1/2 cups heavy whipping cream

1 teaspoon Vanilla Extract

7 packets Equal or Sweet'n'Low


Whisk the egg in a bowl till it's fluffy. Should take a couple of minutes. Whisk in the sweetener for another minute. Pour in the cream and vanilla and keep on whisking for another 2 minutes. Pour this concoction into your ice cream maker and freeze according to the manufacturer.

If you don't own an ice cream maker and really want to make this ice cream from scratch, do this:

Get two clean and empty tin coffee cans with the plastic lids: one a 3 pound can, the other a 1 pound can.

Put the smaller can into the larger one. Remove the small lid, fill with the ice cream mixture, and replace the lid. Pack ice cubes all around the small can, inside the larger can, all the way to the top.

Sprinkle rock salt or Kosher salt liberally on the ice. If you don't have rock salt, try table salt. Put the lid on the larger can, tip it on its side, and roll the can back and forth every minute or so for about 10 minutes. Open both cans to see if the ice cream is solidifying along the edges of the smaller can. Replace the small lid, pack more ice around the small can, sprinkle some more salt, put the large lid on, and keep rolling.


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