1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag
(No Ice Cream Maker Needed. It really works, trust me!!)
In the sandwich sized ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients.
In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag with ice)and add 6 tablespoons of table salt.
Place the seal sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream).
Once desired hardness has been achieved, remove smaller baggies and rinse throughly with cold water (if you miss this step, you may wind up with salty ice cream!)
Recipe makes about a 1/2 cup of ice cream.
I have doubled the recipe and it still works well. I am also sure that you can add additional ingredients (cocoa powder, etc) to create different flavors of ice cream. Lastly for our friends and relatives who aren't on low carb diets, they can use milk and regular sugar rather than the cream and sugar substitute.
Ice Cream, Zip Lock (2nd version)
1 3/4 cups Heavy cream
1/3 cup splenda
1 tsp. vanilla
3/4 cup rock salt
3 cups ice
1 quart size zip lock bag
1 gallon size zip lock bag.