Paula’s Sugar Free Strawberry Ice Cream

By ldelmas

Ingredients

• 2 cups ripe strawberries, sliced then crushed
• 1 cup Splenda, divided
• 1 quart low fat milk
• 3 large eggs, lightly beaten*
• 1-2 tablespoon vanilla extract
• Pinch salt

Preparation

Step 1

Put your ice cream insert into the freezer for a full 24 hours before you want to make your ice cream.

Mix together crushed strawberries and ¼ cup splenda. Let mixture sit for 15 minutes.

In a large bowl, whisk together milk, remaining ¾ cups Splenda, eggs, vanilla, salt, and strawberries. Pour into your ice cream maker and churn until it looks thick like soft serve, about 30 minutes. Freeze until solid or enjoy while soft.
Serves 6-8

*Paula advises anyone with a compromised immune system should avoid eating raw eggs (even though the risk of a food borne illness is small). People such as pregnant women, children and the elderly. One way to eliminate the risk of food borne illness is to use products such as Egg Beaters which have been pasteurized.