Low-Carb, Low-Fat Vegan Cranberry Ice Cream
"As a life-long low-carber partnered with a low-fat life-termer, with a vegan in the family, I'm always looking for desserts all of us can eat. This is very fast and ridiculously easy. And super-healthy. You make it seconds before you serve and eat it. It's a little noisy, with the frozen berries rattling around in the food processor, but it only takes a minute to make."
- Ready In:
- 2mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 1 cup raw cranberries, frozen solid
- 2⁄3 cup almond milk or 2/3 cup soymilk, unsweetened, chilled
- 4 tablespoons Splenda sugar substitute
directions
- Dump the ingredients into the food processor and turn it on. the minute the berries are chopped fine and the mixture is still the consistency of ice cream, remove and eat. You may want to make this ahead and firm it up in the freezer, but not for too long or it will freeze solid.
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Reviews
-
My husband bought a package of fresh cranberries months ago and they have been sitting in the freezer. When I saw this recipe, I thought why not. We are low carbing and I can use the cranberries. I made it last night, it was different, and we ate it. Maybe I didn’t freeze it long enough, but it had water down taste. Maybe my cranberries where to old? I will try it again, because I still have berries left and now the Almond milk.
RECIPE SUBMITTED BY
One Happy Woman
United States
