Diabetic-friendly Vanilla Ice Cream II

Diabetic-friendly Vanilla Ice Cream II Recipe - Enjoy Guilt-Free Dessert

Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Diabetic-friendly Vanilla Ice Cream II is a delicious and creamy dessert that is perfect for those looking for a sweet treat without all the added sugar. This recipe is easy to make and can be customized to suit your taste preferences.

History

This recipe for Diabetic-friendly Vanilla Ice Cream II was created with the intention of providing a tasty dessert option for individuals with diabetes. By using sugar substitutes and low-fat ingredients, this ice cream is a healthier alternative to traditional recipes.

Ingredients

0.25 tsp gelatin
1 tbsp water, cold
0.5 cup evaporated skim milk
0.5 tsp vanilla extract
sugar substitute to equal 4 tsp sugar

How to prepare

Sprinkle gelatin over cold water in a 1.5 qt (1.42 liter) mixing bowl.
Heat evaporated skim milk over very low heat or in the top part of a double boiler placed over hot water.
When the milk is hot but not boiling, add all of it, including the thin skin which forms on top, to the mixing bowl.
Stir well to dissolve the gelatin, then chill thoroughly in the freezer for a few minutes.
Whip the cold mixture with a beater at medium speed until it stands in peaks but is not dry.
Add vanilla and sweetener and beat just long enough to incorporate them.
Put the mixing bowl into the freezer until the mixture is almost frozen, 30 – 40 minutes.
Divide into 4 equal portions and use immediately.
Alternatively, store the frozen cream mixture in 4 small bowls or in an ice cube tray - without the dividers - and use as desired.
Let the ice "cream" soften slightly in the refrigerator before serving.

Coffee ice cream

Follow the recipe above, but dissolve 1.5 tsp of instant coffee powder in evaporated skim milk in a double boiler.
Add a dash of maple and black walnut extract if desired.

Variations

Try adding different extracts such as almond or coconut for a unique flavor twist. You can also mix in chopped nuts or sugar-free chocolate chips for added texture.

Cooking Tips & Tricks

Be sure to chill the mixture thoroughly before whipping to ensure a light and fluffy texture.

- Use a beater at medium speed to whip the mixture until it stands in peaks but is not dry.

- Let the ice cream soften slightly in the refrigerator before serving for the best consistency.

Serving Suggestions

Serve this delicious ice cream on its own or with a sprinkle of cinnamon or a drizzle of sugar-free chocolate syrup for added flavor.

Cooking Techniques

Whipping the mixture until it stands in peaks but is not dry is key to achieving the light and creamy texture of this ice cream.

Ingredient Substitutions

You can use regular sugar in place of sugar substitutes if desired. Just be mindful of the added sugar content.

Make Ahead Tips

You can prepare the ice cream mixture ahead of time and store it in the freezer until ready to serve. Just be sure to let it soften slightly in the refrigerator before serving.

Presentation Ideas

Serve this ice cream in a chilled bowl or glass for an elegant presentation. Top with fresh berries or a sprig of mint for a pop of color.

Pairing Recommendations

This ice cream pairs well with fresh fruit, sugar-free cookies, or a drizzle of sugar-free caramel sauce.

Storage and Reheating Instructions

Store any leftover ice cream in an airtight container in the freezer. Let it soften slightly in the refrigerator before serving.

Nutrition Information

Calories per serving

Each serving of Diabetic-friendly Vanilla Ice Cream II contains approximately 60 calories.

Carbohydrates

Each serving of Diabetic-friendly Vanilla Ice Cream II contains approximately 10 grams of carbohydrates.

Fats

This recipe is low in fat, with each serving containing only 1 gram of fat.

Proteins

Each serving of this ice cream contains 2 grams of protein.

Vitamins and minerals

While this recipe does not contain significant amounts of vitamins and minerals, it is a lower calorie option compared to traditional ice cream recipes.

Alergens

This recipe contains dairy in the form of evaporated skim milk. It may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Overall, this recipe is a low-calorie, low-fat, and low-carb option for those looking for a diabetic-friendly dessert.

Summary

Diabetic-friendly Vanilla Ice Cream II is a delicious and guilt-free dessert option for those looking to satisfy their sweet tooth without all the added sugar. With its creamy texture and customizable flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my dear friend Margaret, who also happens to be diabetic. She had just recently been diagnosed, and was feeling quite down about having to give up some of her favorite treats, like ice cream. As we sat in her kitchen, sipping on some tea, she suddenly perked up and said, "I have the most delicious recipe for diabetic-friendly vanilla ice cream that you simply must try!"

Margaret went on to explain that she had come across the recipe in a magazine, and had tweaked it over the years to make it even more delicious. She said that it was so good, even her grandchildren couldn't tell the difference between this sugar-free version and the traditional kind. Intrigued, I asked her to show me how to make it.

We gathered the ingredients - heavy cream, almond milk, vanilla extract, and sweetener - and Margaret walked me through the steps. She explained that the key to making this ice cream creamy and delicious was to use a combination of heavy cream and almond milk. The heavy cream provided richness, while the almond milk helped to keep the ice cream light and smooth.

As we mixed the ingredients together, Margaret shared with me that she had always loved cooking and baking, and had learned many of her recipes from various places and people over the years. She told me that she had a collection of recipes that she treasured, and that she was always on the lookout for new ones to try and share with her friends and family.

As the ice cream mixture chilled in the refrigerator, Margaret and I sat at her kitchen table, chatting and reminiscing about the good times we had shared over the years. She told me stories of her childhood, growing up in a small town and learning to cook from her mother and grandmother. She spoke fondly of the family gatherings and holiday feasts where she had first discovered her love of cooking.

Finally, it was time to churn the ice cream. Margaret showed me how to use her ice cream maker, and we watched as the mixture transformed into a creamy, frozen treat right before our eyes. The smell of vanilla filled the kitchen, and I couldn't wait to taste the finished product.

When the ice cream was ready, we scooped it into bowls and sat down to enjoy it together. Margaret took a bite and smiled, saying that it was just as good as she remembered. I eagerly took a taste, and was amazed at how rich and creamy it was, despite being sugar-free.

As we savored our dessert, Margaret and I talked about how important it was to find ways to enjoy the foods we loved, even if we had to make some adjustments for our health. She told me that she had always believed that good food should be shared and enjoyed with loved ones, no matter what dietary restrictions one might have.

That day, as I left Margaret's house with the recipe for her diabetic-friendly vanilla ice cream in hand, I felt grateful for her friendship and for the delicious treat she had shared with me. I knew that this recipe would become a staple in my own collection, and that I would think of Margaret every time I made it.

In the years that followed, I made the ice cream many times, always thinking of Margaret and the special bond we shared over our love of cooking and good food. And every time I made it, I would remember that warm summer day when I learned the recipe from my dear friend, and how it had brought us even closer together.