Last week my kids were looking for a) entertainment, and b) something good to eat. Normally I don’t have it, but  coincidentally from another recipe I had a carton of heavy cream in the refrigerator, so I suggested we make ice  cream.

It was fun! In five minutes they measured ingredients into the blender, and half an hour after that they had a  yummy treat. The good thing about this recipe is you can multiply quantities as you want. This is best eaten soon  after you make it though to avoid its icing up, so don’t make too much.

We used sugar but I’ve made this in the past with erythritol (Swerve or Truvia), a non-sugar substitute that is  natural and completely safe (and I’ve researched this topic extensively). The erythritol tastes EXACTLY like sugar  in this recipe; you won’t notice a thing. Note also that this isn’t low calorie even if you do use the erythritol,  though — it’s simply low carb and also would be suitable for keto and/or paleo if you’re OK with dairy.

Since alcohol freezes at a lower temperature, you can add a tablespoon or two of vodka if you want — although if  you give this to children or you are avoiding alcohol yourself, you don’t need it — it simply reduces the ice  cream’s tendency to ice.

BTW while we were making the ice cream, I mentioned off the cuff that we could also make butter. The kids didn’t  know butter was from cream, so we poured a few tablespoons into a jar and shook it (a lot). It whipped right up and  we used it while cooking dinner that night.

OK here are the recipes:

Vanilla Ice Cream

(recipe serves 2)

1 cup (16 T) heavy cream
2 tsp vanilla
1 T sugar or erythritol
dash of salt

Put ingredients in blender and blend on high for a minute or two until volume doubles. Alternatively you can put  this in a covered jar and shake for five minutes or so.

Spoon into two dishes and freeze for about half an hour — and enjoy!

*

Chocolate Ice Cream

(recipe serves 2)

1 cup (16 T) heavy cream
2 tsp vanilla
1 T cocoa
2 T sugar or erythritol
dash of salt

Put ingredients in blender and blend on high for a minute or two until volume doubles. Alternatively you can put this in a covered jar and shake for five minutes or so.

Spoon into two dishes and freeze for about half an hour — and enjoy!