Peppermint Sea Salt Ice Cream – a delicious recipe with eggs, milk, Splenda sugar substitute, peppermint, cool whip, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate the eggs into two good sized bowls.
2
Beat the egg whites until stiff.
3
Mix the egg yolks and Splenda until thick.
4
Slowly bring the milk to a boil over medium heat, stirring occasionally.
5
Pour the hot milk into yolk/splenda mixture and mix well.
6
Pour milk/yolk/splenda mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL!
7
also, if you can't get it to a custard thickness,just get it as thick as you can ).
8
Pour custard in with beaten egg whites and mix well.
9
Add sea salt.
10
Put mixture in fridge to cool(about an hour).
11
Once cool, add cream and peppermint extract.
12
Add green food coloring.
13
Freeze, following your ice cream makers instructions.
14
I don't have an ice cream maker, so I just kept it all in a bowl and let it freeze for a few hours or overnight.
179
kcal
Calories
5
g
Fat
23
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 2 cups skim milk, ⅓ cup Splenda sugar substitute, 1 teaspoon peppermint extract, and more.
Yes, Peppermint Sea Salt Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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