Serves: 8
Total Calories: 200

4 cups fat-free half and half
1 cup fat-free sour cream
1 tablespoon vanilla extract, or the seeds of 1 plump vanilla bean
1 1/2 cups marshmallows fluff

1. In a large bowl, whisk together the half-and-half and sour cream just to blend (don’t worry about lumps they’ll disappear in the ice-cream maker) and stir in the vanilla. Cover and refrigerate until thoroughly chilled (40°F), at least 4 hours.

2. Whisk in the marshmallow fluff and freeze in an ice-cream maker following the manufacturer’s instructions.

3. The ice cream is best enjoyed within a few hours of making it, but it can be stored in the freezer up to 5 days. Let it soften in the refrigerator 30 minutes before scooping it.

VARIATIONS
Chocolate Chip Ice Cream: Coarsely chop 2 oz semi-sweet chocolate chips (or 2 oz bittersweet chocolate) and add to the cooled ice cream mixture just before freezing.

Strawberry Ice Cream: Stir 1 cup frozen sliced strawberries into the ice cream mixture when it is nearly frozen, then continue until the desired texture is reached.

Toasted Coconut Ice Cream: Preheat the toaster oven to 300°F. Spread 1/4 cup sweetened flaked coconut in the toaster oven pan, and bake, stirring occasionally, until lightly browned throughout, about 8 minutes. Let cool completely and add it and 1/4 tsp coconut extract to the other ingredients.

EXCHANGES
2 Carbohydrate

NUTRITION FACTS
Calories 166
Calories from Fat 15
Total Fat 2g
Saturated Fat 1g
Cholesterol 10mg
Sodium 223mg
Carbohydrate 32g
Dietary Fiber 0g
Sugars 20g
Protein 4g

Nutritional Facts:

Serves: 8
Total Calories: 200
Calories from Fat: 165

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Bread Pudding
Noodle Pudding
Rice Pudding
Tapioca Pudding
Tiramisù
Trifle
Vanilla Ice Cream