Sugar Free Cookies and Cream Ice Cream Recipe
Delicious diabetic-friendly version of Cookies and Cream Ice Cream, made with Zero Sugar oreos
Print
Pin
Servings: 10
Calories: 208kcal
Share on Facebook
Equipment
- Cuisinart Indulgence Ice Cream Maker
Ingredients
- 2 cups Heavy Cream
- 1 cup Milk
- 2/3 cup Splenda Granulated Sweetener
- 1 1/2 tsp Vanilla Extract
- pinch Salt
- 8 Zero Sugar Oreo Cookies
Instructions
- If you haven't already - Freeze the ice cream bowl for at least 24 hours.
- In a large mixing bowl, whisk together the heavy cream, milk, powdered sweetener, vanilla and salt.
- Place the freezer bowl into the ice cream maker and insert the paddle. Place the lid on and turn on the machine.
- Pour the cream mixture through the open lid and allow the mixture to churn for about 20 minutes or until the mixture is a thick soft ice cream.
- While the ice cream is churning, chop the Zero Sugar Oreos into small pieces.
- Add the chopped cookies through the open lid and churn for another 2-5 minutes.
- Spoon the mixture into a freezer container, cover tightly and place in the freezer for 2 hours before serving.
- Enjoy!
Nutrition
Calories: 208kcal | Carbohydrates: 11g | Fiber: 1g | Net Carbs: 10gr | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 57mg | Potassium: 99mg | Sugar: 3g | Calcium: 68mg | Iron: 0.4mg