I have been experimenting, trying to come up with an ice cream recipe where the ice cream is smooth, and without all those ice crystals in it, and this is what I came up with. And of course I pour some strawberry syrup on top before eating.
The instructions are for the ice cream makes that don't use salt and ice to freeze.
Low Carb Strawberry Cheesecake Ice Cream
8 oz. cream cheese, softened
1/4 cup Walden Farms strawberry syrup (or flavor of choice)
1/8 teaspoon salt
1 teaspoon vanilla
2 tablespoons Stevia
2 pkts. Splenda
1 1/4 cup heavy cream
With an electric mixer, beat all but the heavy cream until smooth.
Use a spoon to stir in the cream 1/4 cup at a time. (Because the mixture is thick, there is no need to chill before using if you make the ice cream at once.)
Turn on the ice cream maker, pour the mixture down the chute.
Churn 20 minutes, or until frozen. You probably won't have to churn it as long as most other ice creams because it starts out kind of thick.
The instructions are for the ice cream makes that don't use salt and ice to freeze.
Low Carb Strawberry Cheesecake Ice Cream
8 oz. cream cheese, softened
1/4 cup Walden Farms strawberry syrup (or flavor of choice)
1/8 teaspoon salt
1 teaspoon vanilla
2 tablespoons Stevia
2 pkts. Splenda
1 1/4 cup heavy cream
With an electric mixer, beat all but the heavy cream until smooth.
Use a spoon to stir in the cream 1/4 cup at a time. (Because the mixture is thick, there is no need to chill before using if you make the ice cream at once.)
Turn on the ice cream maker, pour the mixture down the chute.
Churn 20 minutes, or until frozen. You probably won't have to churn it as long as most other ice creams because it starts out kind of thick.
