It's been as hot as the Devil's armpit lately, and I've really been craving ice cream. Today I put on my thinking cap and here's what I came up with:
1 cup heavy whipping cream
1 tsp sea salt
2 tsp Starbucks Cinnamon Dolce Sugar-Free Syrup
1 big Ziploc freezer bag
1 little Ziplock sandwich bag
crushed ice
I filled the big bag with ice+salt and the little bag with cream+syrup. I buried the little bag in the big bag, and then I shook it and shook it and shook it for about 10 minutes (which was a workout!) I unearthed the little bag to reveal: delicious, airy, pretty-darn-close-to-ice cream.
I split my yield into 2 small servings, about 3 carbs each, and had one today. The rest I'm saving for later. It's no big bowl or triple-scoop cone, but just enough to satisfy my midsummer ice cream urges.
I guess you could mix it up with other flavored sugar-free syrups, or liquid stevia. Toppings I'm not so sure about--powdered cinnamon, maybe? a light dusting of bitter baking chocolate? A little coffee in the mix? Anyway, I'm totally proud of my ingenuity today.
Atkins-friendly homemade cinnamon dolce ice cream
