Toasted Coconut Butterscotch Pie Ice Cream

1-1/2 cups Fat Free Half & Half

1-1/2 cups Fat Free Milk

1 package Sugar Free Instant Butterscotch Pudding

1 cup crushed graham crackers

1 cup toasted coconut

Combine half & half, milk, and pudding mix. Pour in ice cream maker. Run 15-20 minutes.

Add graham crackers and coconut. Run 5-10 more minutes or until desired consistency.

Vanilla Bean Ice Cream

Recipe adapted from Cuisinart

1-1/2 cups fat free milk

1-1/2 cups fat free half and half

2 tablespoons pure vanilla bean paste

1/2 cup All Whites

1/3 cup Splenda Sugar Blend

Combine milk, half and half, and vanilla bean paste in a pot. Bring to a boil on medium heat, stirring occasionally. Reduce heat to low and simmer 30 minutes, stirring occasionally.

In a medium mixing bowl combine All Whites and Splenda. Mix until smooth.

Pour out one cup of the hot liquid. With the mixer on low speed and the hot liquid to the egg mixture.When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.

Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 minutes.

Fresh Strawberry Ice Cream

For the strawberries:

3 cups strawberries, cut up

2 heaping tablespoons Splenda Sugar Blend

Juice from 1 lemon

For the ice cream:

1 cup skim milk

2 cups fat free half and half

1/3 cup Splenda Sugar Blend

1 tablespoon vanilla

Combine the ingredients for the strawberries in a large pourable measuring cup. Let sit for at least 2 hours.

Combine ice cream ingredients. Whisk until the sugar has dissolved. Pour juice from strawberries into mixture; stir.

Pour into ice cream machine. Run 25 minutes. Pour in strawberries. Run ice cream machine an additional 5 minutes.

PB & Banana Ice Cream

1/2 cup roasted unsalted cashews

1 tablespoon honey

2 bananas, pureed

1 banana, sliced

1-1/2 cups fat free half and half

1-1/2 cups skim milk

1 tablespoon vanilla

In a food processor combine cashews and honey. Process until it looks like peanut butter. Add pureed bananas and process until combined.

In a separate bowl combine half and half, milk, and vanilla. Stir in peanut butter mixture.

Pour into ice cream maker. Run for 15 minutes. Add sliced banana. Continue running machine 5-10 minutes or until desired consistency.

Butterscotch Ice Cream

Recipe from Cuisinart

2 cups fat free half & half

1 cup skim milk

2 small packages Butterscotch Sugar Free Jello Instant Pudding

Stir together half and half, milk, and pudding. Pour in ice cream maker. Churn for 25 minutes.

Ice Cream

Recipe adapted from Beth Jefferies

First picture is the ice cream right after it was done. I love it right out of the can! Picture below is after it was in the freezer overnight.

Combine the following with Mixer:
4 eggs (I use 3/4 cup All Whites)
1 cup sugar (I use 1 cup Splenda)
¼ teaspoon salt
2 Tablespoons of Vanilla
2 cans Fat Free Eagle Brand Milk
Add cake mix if using (I use Pillsbury Reduced Sugar Yellow Cake Mix)

Pour into Can (Ice Creamer)

Add skim milk to fill line on mixer, stir.

This makes approx 4 qts.

Variations
-Stir in dry cake mix to make cake batter ice cream
-When the mixture is starting to thicken up add mix ins of choice