all spice, cinnamon, and sour cream. mix well and add flour
Mix all ingredients well.
Pour into 1/2 gallon ice cream freezer; fill to freeze level with 2% milk and freeze.
Place milk, jello and ice cream in a pitcher with a tight fitting lid.
Shake vigorously until well blended.
Serve immediately in glasses.
Variations:
Chocolate chip:
Chop 1 1/2 cup milk chocolate chips in food processor.
Add to mix.
Also 1/2 package sugar-free instant chocolate pudding can replace the vanilla for a better flavor.
Mix ingredients together and finish with milk to fill freezer. This will make 6 quarts of ice cream.
Cut the cake in half.
Tear half of the cake into small pieces and set aside.
Cut the other half into 12 to 14 thin slices. Arrange in the bottom of a wax paper lined 13 x 9 x 2-inch pan, overlapping the slices as needed.
Spread softened ice cream over cake, pressing down to smooth.
Gently press the small cake pieces into ice cream.
Cover and freeze.
Just before serving, slice strawberries and sweeten with sweetener to taste.
Cut dessert into squares and top with strawberries.
Makes 15 servings.
Mix pudding and Sweet 'N Low.
Add Pet milk.
Beat in eggs and vanilla.
Mix well. Stir in remaining milk.
Freeze in ice cream freezer.
Can add fruit.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and
For caramel pecans, line a baking
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
arge bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter
Combine slightly softened ice cream, liqueur, coconut and graham crackers
ottom saucepan. Add milk and cream. Bring to a boil.
Mix pudding and sugar substitute in a large mixing bowl. Add the canned milk and vanilla. Mix well. Continue adding skim milk. Stir well. Pour the mixture into freezer container and add milk until almost full. Freeze according to manufacturer's directions.
For Peanut Butter Patties.
Stir together the peanut butter and sugar in
ot water for 1 hour.
Beat together the brown sugar and
Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate.
Stir together Splenda, flour, cinnamon mixture.
Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
Bake at 350 degrees for 50-55 minutes.
Makes 8 servings.
Great with Sugar Free ice cream or Lite Frozen whipped topping on it.
Blend cream, half and half, Splenda, and vanilla until well incorporated.
Follow preparation instructions for your particular ice cream maker.
Note: If the mixture is left in the freezer for a significant period of time, it will become rock hard. Place in the microwave for a few seconds to soften before serving.
Try adding 1/4 cup creamy peanut butter, or fresh fruit.
Delicious!