1 cup heavy cream
1/2 cup Da Vinci sugar free syrup, banana flavor
Liquid Splenda equal to 1/4 cup sugar
1/2 teaspoon caramel or vanilla extract
1/8 teaspoon cinnamon

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 them in the freezer in an airtight container until 1 hour before serving time. Place the frozen ice cream cubes in a food processor, with the 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 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; trace Dietary Fiber; 3g Net Carbs
Per 1/2 Recipe: 414 Calories; 44g Fat; 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs

This is pretty tasty, if a little artificial tasting. Leave out the cinnamon and caramel extract for banana ice cream. I had a little problem with my ice cream this time because the weather is getting pretty warm here in Houston now. My ice cream came out a little too soft, even after only 30 minutes. All I had to do to fix it was to stick the food processor work bowl in the freezer for a about 15 minutes until the ice cream partially froze again. I processed it again very briefly and it was fine, as you can see in the photo.

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