Mix all ingredients well.
Pour into 1/2 gallon ice cream freezer; fill to freeze level with 2% milk and freeze.
all spice, cinnamon, and sour cream. mix well and add flour
Place milk, jello and ice cream in a pitcher with a tight fitting lid.
Shake vigorously until well blended.
Serve immediately in glasses.
Mix ingredients together and finish with milk to fill freezer. This will make 6 quarts of ice cream.
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.
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.
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.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
arge bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter
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.
Mix pudding, Sweet 'N Low and Equal.
Add eggs and vanilla to mixture and combine.
Stir in the remaining milk.
Put in ice cream freezer and freeze.
Makes 22 (1/2-cup) servings.
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.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
ogether the peanut butter and sugar in a small bowl until
n paper towels. Combine the sugar and cinnamon; set aside 1
Mix whipping cream, pet milk, condensed milk, vanilla, eggs, sugar, and ice cream mix.
Add Butterfingers.
Put in ice cream freezer.
Fill to fill line with milk. Process until frozen.
In a measuring cup or microwave safe mug, mix egg, milk, syrup, applesauce and oil and combine thoroughly.
In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt.
Tip dry ingredients into wet ingredients and stir till combined.
Microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I topped it with Land O Lakes Sugar Free Whipped Cream, a drizzle of Smuckers Sugar Free Caramel Sauce and some chopped nuts.
liced Strawberries and Sugar Free Whipped Cream and a Drizzle of Sugar Free Strawberry Topping
Mix eggs, salt, sugar and ice cream mix together.
Add Pet milk and cook until it thickens on spoon.
Add cherries, pineapple, whole milk and vanilla.
Put all ingredients into a 1-gallon freezer and freeze.
Yields 1 gallon.
Dissolve gelatin in cold water.
Stir in hot water as directed on package.
Add evaporated milk, water and condensed milk; stir well.
Add sugar.
Mix well.
Add vanilla.
Chill in refrigerator before freezing for about 45 minutes to an hour.
Pour mixture in electric ice cream freezer and freeze according to manufacturer's instructions.
Add fruit to ice cream after ice cream freezer shuts off.
Makes 7 quarts.