Iced desserts have been around since the early Chinese culture, and iced creams were even served at the White House in the early 1800s. Once freezers were mass produced in the early 1920s, it became a treat that the general population could enjoy regularly.

I have always loved chocolate chip ice cream as my personal favorite style. It has the fresh lightness of vanilla, plus the added texture and flavor of chocolate bits. This version is nicely low in sugar, low in calories, low in carbs. You can make it just as chunk-rich or chunk-free as you wish.

Ingredients: 3/4 cup heavy cream 1/2 cup half-and-half 3/8 cup Splenda 1/4 cup ice cold water 1/4 tsp vanilla dash salt 1 frozen CarboLite milk chocolate bar ... cut into small chunks

Mix all but the chocolate chunks and put it into your ice cream maker. Turn on and watch for about 20 minutes. Toss in the chips and it should be done in another 5 or 10 minutes.

Makes 2 servings
6g carbs per serving

You can double the recipe if you'd like to make enough for four!

* If you use Splenda in packets, be sure to adjust accordingly! The packets are a different level of sweetness compared to normal bulk Splenda.

Review of the CarboLite Bar

Vanilla Ice Cream Recipe
Chocolate Ice Cream Recipe
Strawberry Ice Cream Recipe
Vanilla Ice Cream Recipe
Peanut Butter Cup Ice Cream Recipe

I personally love the Cuisinart ice cream maker, not only do we have one but we've given several to friends as gifts. They are super-easy to use and clean.

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