1 cup heavy cream
1/2 cup Da Vinci sugar free syrup, any flavor
Liquid Splenda equal to 1/4 cup sugar
1/2 teaspoon vanilla, chocolate or other extract, optional

Mix all of the ingredients in a 2-cup glass measuring cup and freeze in an ice cube tray at least 4 hours. Once the cubes are frozen solid, take them out of the tray and store in the freezer in an airtight container until 1 hour before serving time. Place the frozen ice cream cubes in a food processor, with chopping blade inserted, and let them stand at room temperature 1 hour or 30 minutes if it's a very warm day. Start checking the cubes after 30 minutes. You can tell if the cubes are ready if you can easily break them up with a fork but there is no liquid in the bottom of the processor. Process until the ice cream is smooth and creamy, scraping down the sides of the processor as needed. If the processor is acting a bit sluggish, add a teaspoon or so of water to help it get moving. Serve at once and do not refreeze for more than a few minutes before serving.

Makes 2-3 servings

TIP: If the cubes don't easily pop out of the tray, fill the kitchen sink with about an inch or two of very hot water. Set the tray in the water for a few seconds or until the cubes can be popped out of the tray.

Per 1/3 Recipe: 276 Calories; 29g Fat; 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per 1/2 Recipe: 413 Calories; 44g Fat; 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

This is so good and so easy. You'll think you've died and gone to the Dairy Queen. I made a batch using vanilla syrup and another one using coffee syrup with chocolate extract. Both were very good. Use your imagination to come up with some tasty variations using this basic ice cream recipe. How about throwing in a few frozen strawberries along with the ice cream cubes? Or how about a low carb "Blizzard" with some chopped up bits of sugar free peanut butter cups, etc? Try caramel, banana or any other flavor syrup or extract to come up with your own unique flavors.

UPDATE: I've rewritten the recipe after I discovered that you can't process the ice cream cubes from a completely frozen state. You'll end up with slushy butter. Although you can freeze them ahead of time, and store them in the freezer indefinitely, they must be partially thawed for the recipe to be successful.

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