Showing posts with label diabetic recipes. Show all posts
Showing posts with label diabetic recipes. Show all posts

Wednesday, October 11, 2017

Sugar Free Strawberry Ice Cream

My family loves this delicious "Sugar Free Strawberry Ice Cream". Always remember though there is no added sugar fresh fruits have natural sugars. Serving size is two scoops or one 8 oz cup. You'll need an ice cream machine for this recipe.



4 large egg's yokes
1 cup heavy cream
1 cup whole milk
1/3 cup Splenda Granulated Sugar
1 cup finely chopped fresh ripe strawberries


Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.
Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.


Saturday, August 15, 2015

Sweet and Creamy Watermelon Ice Cream with Chocolate Chips

Watermelon Ice Cream

Nothing is more cool and refreshing than watermelon. So I just had to try my hand at making a "Sweet and Creamy Watermelon Ice Cream" then I tossed in a few chocolate chips to give it a little crunch; and to my surprise it is absolutely delicious. Can be made with Splenda for diabetics like myself. 


Prep time 20 min
Cook/Bake time 35 minutes
Chill time 3+ hours
Freeze time 2-3 hours
Makes 1 quart

3/4 cup Extra Fine Granulated Sugar; or Splenda No Calorie Sweetener, Granulated 
1 teaspoon cornstarch
3/4 cup heavy cream
1 cup organic whole milk
2 eggs
2/3 teaspoon vanilla
2 1/2 cups watermelon juice; approximately 10 cups watermelon cubed pureed  
1/2 cup mini chocolate chips


In a medium sauce pan heat sugar, cornstarch, whole milk, and heavy cream over medium heat until it starts to bubble and thickens slightly; about 5-10 minutes.  

Remove from heat and stir in vanilla. 

Cool completely.

Puree watermelon in a blender or food processor.  

Pour through a strainer. 

Chill for 3-6 hours.

Mix chilled juice with milk mixture.  

Make sure it is cold.  

Pour into an ice cream maker, and churn for 20 minutes, or according to the appliance instructions.

Once churned, fold in the chocolate chips.  

Place in an air tight container in the freezer for 2-3 hours until ready to serve.