Sugar Free Ice Cream


1 pkg. sugar-free vanilla pudding mix
6 eggs
1 can evaporated milk
6 pkgs. sweet & low
1 tbsp. vanilla
Pecans, chopped
Milk to fill a 1 gal. freezer
5 lg. bananas

Freeze as any other homemade ice cream.

I am going to substitute peaches for the banana’s and nuts.

Posting recipe here as I spent an hour hunting one!

Peach Ice Cream

1 large box sugar-free instant pudding mix
2 cups cold low-calorie milk
1 cup canned milk (Milnot), whipped
1 teaspoon vanilla extract
5 packages Equal sweetener
2 cups sugar-free canned peaches

Mix pudding mix with 2 cups milk. Add whipped Milnot, vanilla extract, Equal and peaches; mix well. Pour into pan and freeze about 45 minutes. Beat again with mixer until all ice is mixed in; return to freezer to freeze again, or freeze in ice cream freezer according to manufacturer’s directions.

Makes 8 (1/2 cup) servings (before freezing). Approximately 108 calories per serving.

[Sugar-Free Chocolate Ice Cream]

1 tsp. plain gelatin

2.5 cups low fat milk

1/2 cup Nestle Quik Sugar Free chocolate drink mix

1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)

1 tsp. vanilla extract

dash salt

Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer’s instructions for freezing. Makes about 1 quart.

WOW~! Loved the Chocolate as well! We made it last night! TYTY!

I’m glad you enjoyed it!!