EASY DUTCH APPLE PIE ICE CREAM
1 cup heavy cream
1/2 cup Da Vinci sugar free syrup, English Toffee, Caramel, or Dulce de Leche flavor, etc. *
Liquid Splenda equal to 1/4 cup sugar
1/2 teaspoon vanilla
3 ounces Granny Smith or McIntosh apple, cut into chunks
1/2 teaspoon cinnamon
Liquid Splenda equal to 2 teaspoons sugar
Mix the first 4 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.
Meanwhile, place the apples and the last 2 ingredients in a small microwaveable bowl. Cover and microwave about 2 minutes on HIGH or until the apples are somewhat translucent. Cool to room temperature then spread on a wax paper-lined baking sheet and freeze until solid.
Place the frozen ice cream cubes and apple chunks 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 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 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.
* Choose a syrup that has a caramel type flavor.
Per 1/2 Recipe: 435 Calories; 44g Fat; 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
Although this didn't taste bad, it wasn't as good as I was hoping. Even with the extra sweetness in the apples, the ice cream wasn't very sweet. I don't think I'll make this again.