Vanilla Ice Cream Base - 3g Net Carbs – a delicious recipe with Splenda, salt, egg yolks, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix all ingredients together in crockpot.
2
Cover and cook on low for 2 1/2 hrs, whisking several times during cooking.
3
When cooking is complete, test to be sure it's ready using the 'wooden spoon test.'
4
Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture).
5
If your finger leaves a trail then the base is done.
6
If no trail, cook 1/2 hr more and test again.
7
Transfer the ice cream base to a bowl and let it cool completely in the refrigerator.
8
Freeze ice cream according to ice cream freezer manufacturer's directions.
9
**Because there is no sugar in this ice cream base, it freezes very quickly and stays very hard.
10
You may want to soften it slighly before serving.
11
1/2 CUP = 1 SERVING.
970
kcal
Calories
96
g
Fat
8
g
Carbs
18
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 6 ingredients. The key ingredients include: 2 cups half-and-half, 1 cup Splenda granular, 1 pinch salt, 4 egg yolks, and more.
Yes, Vanilla Ice Cream Base - 3g Net Carbs 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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