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Рецепт 3-ingredient 5-minute Ice Cream for 2
by Elviira

3-ingredient 5-minute Ice Cream for 2

Posted on August 14, 2014. Filed under: Desserts, Ice Creams & Frozen Treats | Tags: carbs under 5, dessert, ice cream |

It’s already late summer, but there is always need for ice cream. This version is a quick fix when the craving strikes, or when you don’t have time to wait for that long-lasting churning of ice cream maker. Especially useful this recipe comes for those who don’t have an ice cream maker. Preparing this frozen treat is fun activity for kids, too!

First, I’ll give a recipe and directions for making vanilla ice cream. Naturally, I won’t leave you with plain vanilla, but I’ll provide some fascinating variations as well! It’s really easy to tweak the recipe and invent new ice cream flavors. After reading this post, you know how to prepare proper sugar-free and low-carb soft ice without an ice cream maker in five minutes or even less. Enjoy!

3-Ingredient 5-Minute Ice Cream for 2

Ingredients

3/4 cup = 180 ml organic heavy cream without food additives

1 teaspoon organic vanilla extract

2–3 tablespoons Confectioner’s Style Swerve, or your preferred powdered or liquid sweetener to taste

(Optional: pinch of unrefined sea salt)

Other needed stuff

1/2-gallon = 2-liter sized resealable plastic bag (Ziploc bag)

1-pint = 1/2-liter sized resealable plastic bag (Ziploc bag)

approximately 1 1/2 lbs = 680 g ice cubes

1/3 cup = 80 ml coarse sea salt

towel

Directions

Fill the larger, 1/2 gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.

Place the heavy cream, vanilla extract and the sweetener in the smaller, 1 pint (1/2-liter) sized plastic bag. Close tightly.

Place the smaller plastic bag with the cream mixture in the large bag with ice.

Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.

Close the large bag tightly. Wrap the bag in the towel.

Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.

Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.

Nutrition information

Protein

Fat

Net carbs

kcal

In total:

3.6 g

63.0 g

5.4 g

607 kcal

Per serving if 2 servings in total:

1.8 g

31.5 g

2.7 g

304 kcal

Tips for making the ice cream

In addition to the three ingredients required for the ice cream, you need a bunch of other stuff. Luckily this stuff is often available in your pantry, or you can get it easily from the nearest grocery store.

Because you must have waited my blog post for long, let’s forget chit-chat and just get into the business and check how to make this incredibly quick ice cream.

Fill the 1/2 gallon (2-liter) sized plastic bag half full with ice cubes.

Pour in the salt.

Take the small bag and place there the heavy cream…

…vanilla extract…

…and the sweetener. Add also the pinch of salt if you use it.

Close the small bag tightly.

Place the small bag inside the large bag.

Fill the large bag with ice cubes. It doesn’t have to be completely full, just that the smaller bag is completely surrounded by ice.

Close the large bag tightly.

Wrap the closed bag in the towel. You need the towel, because the plastic bags will get really cold and moist while shaking.

Then just shake! Be careful that the bags don’t get broken while shaking.

Ready! Enjoy the contents. (And be careful that the salt doesn’t get into the ice cream…)

By the way, I noticed that you can make three batches of ice cream with the same ice and salt mixture in the large bag. Just fill a new, 1-pint (1/2-liter) sized resealable plastic bag with a new mixture of heavy cream, sweetener and your preferred flavorings. This is a good opportunity to try out different ice cream flavors!

My freezer bag ice cream experiments

I browsed through several freezer bag ice cream recipes that I found from the web. I didn’t pay attention to particularly any of those, I just was gathering ideas.

Without further thoughts, I took two resealable plastic bags, plenty of ice and salt, and filled the larger bag half full with the ice.

I took the smaller bag and poured 1/2 cup (120 ml) heavy cream in there, 1 packet NuNaturals NuStevia and 1/4 teaspoon organic vanilla extract. I closed the smaller bag tightly, and placed it inside the larger bag. I added some more ice and 1/4 cup (60 ml) coarse salt.

After closing the larger bag, I wrapped the whole thing in a towel and started shaking vigorously. After some minutes I was indulging myself with perfect soft ice! Well, the smaller bag had broken, so the ice cream was a tad salty, though still edible. But at least the consistency was perfect.

I wanted to make a bit bigger amount of ice cream, since 1/2 cup (120 ml) heavy cream made just enough ice cream for one person. I also wanted to try to make frozen yogurt. In my next experiment I took 1/2 cup (120 ml) heavy cream, 1/2 cup (120 ml) plain full-fat Turkish yogurt, 1/2 teaspoon organic vanilla extract and 1 packet NuNaturals NuStevia. I added 1/3 cup (80 ml) salt to the large bag — instead of the 1/4 cup (60 ml) salt that I used in the first experiment — and after some vigorous shaking perfect frozen yogurt was ready! I was surprised that the frozen yogurt was ready in much shorter time than just heavy cream based ice cream.

The consistency of the frozen yogurt was perfect, but the taste was too bland. I decided to use more yogurt and less cream. That paid off. Later, I added some more flavorings which improved the taste further.

Next, I tried chocolate ice cream with 1/2 cup (120 ml) heavy cream, 1 packet NuNaturals NuStevia and 1 tablespoon dark cocoa powder. The cocoa powder didn’t dissolve properly, but the result was anyway really delicious! My 3-year-old son ate almost the whole batch. Well, it wasn’t a huge batch anyway, just enough for one growing kid.

I wanted to give a try to the plain old vanilla ice cream again. Mainly I wanted to increase the amount, making the quantity perfect for two persons. I thought 1 cup (240 ml) heavy cream might be a splurge, and used 3/4 cup (180 ml) in the end. For sweetening I used 3 tablespoons Confectioner’s Style Swerve and 1 whole teaspoon organic vanilla extract to get enough vanilla flavor.

So far I had used a gallon-sized (4-liter) resealable plastic bag as large bag, but now used half smaller bag, which was just the right size. I also kept the amount of ice at 1/3 cup (80 ml), since it seemed to work better than 1/4 cup (60 ml) ice.

The resulting ice cream was unbelievably scrumptious, though a bit too sweet for my taste. 2 tablespoons Swerve must have been enough. A pinch of salt could also round the flavors nicely, as I learned from my broken-bag experiment.

Since I was happy with my plain vanilla, I continued with other flavor experiments. Recipes to the best ones I’ll give below.

Tips for variation and some more recipes

For vegans, you can substitute the heavy cream with coconut cream. Just be sure that the coconut cream doesn’t have food additives, but just pure coconut.

Since you can create endless variations, I’ll give you free hands to try out the most imaginative versions of this ice cream. I would love to hear about your experiments in the comment field!

I too made some interesting experiments with different ice cream flavors, but the Frozen Lemon Yogurt and the Raspberry Rose Water Ice Cream were my real favorites. Recipes below, hope you like them as well! Especially the frozen yogurt is really refreshing and perfect dessert (or snack) on a hot summer day.

Frozen Lemon Yogurt for Two

Ingredients

1/4 cup = 60 ml organic heavy cream without food additives

1/2 cup = 120 ml thick, organic full-fat Greek or Turkish yogurt

1 tablespoon freshly squeezed lemon juice from organic lemon

1/4 teaspoon organic vanilla extract

3 tablespoons Confectioner’s Style Swerve, or your preferred powdered or liquid sweetener to taste

Other needed stuff

1/2-gallon = 2-liter sized resealable plastic bag (Ziploc bag)

1-pint = 1/2-liter sized resealable plastic bag (Ziploc bag)

approximately 1 1/2 lbs = 680 g ice cubes

1/3 cup = 80 ml coarse sea salt

towel

Directions

Fill the larger, 1/2 gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.

Place the heavy cream, yogurt, lemon juice, vanilla extract and the sweetener in the smaller, 1 pint (1/2-liter) sized plastic bag. Close tightly.

Place the smaller plastic bag with the cream mixture in the large bag with ice.

Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.

Close the large bag tightly. Wrap the bag in the towel.

Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.

Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.

Nutrition information

Protein

Fat

Net carbs

kcal

In total:

towel

Directions

Fill the larger, 1/2 gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.

Place the heavy cream, sweetener, raspberries, vanilla and the rose water in the smaller, 1 pint (1/2-liter) sized plastic bag. Close tightly.

Place the smaller plastic bag with the cream mixture in the large bag with ice.

Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.

Close the large bag tightly. Wrap the bag in the towel.

Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.

Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.

Nutrition information

Protein

Fat

Net carbs

kcal

In total:

3.6 g

56.4 g

6.6 g

552 kcal

Per serving if 2 servings in total:

1.8 g

28.2 g

3.3 g

276 kcal

Next week, I’m going to publish my first ever guest post. Martina from KetoDietApp has created a low-carb recipe for my blog. I promise it will be absolutely scrumptious and the photos are stunning!

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