Yes, you read that right… Homemade, syn free, ice cream! Soft…scoopable…not frozen into a block…actually tastes like ice cream…and I’ll say again, totally syn free!
I’m going to explain two methods below, one using a really basic and very simple ice cream maker, the Mini Ice Cream Maker from Lakeland, and one which is by hand. Obviously the first option is much less hassle so if you can get your hands on an ice cream maker, then I’d really recommend it, especially as it’ll cut the time you’ll have your ice cream in down to about an hour! If you can’t though that doesn’t mean you can’t enjoy delicious ice cream with absolutely no syns, it just requires a tad more effort.
The recipe I’ve started with below is very basic, but I’ll be experimenting as the summer goes on and will keep you up to date with any variations I come up with! What’s more, there are so many ways you can use ice cream when you’ve made it. Here I’ve made a sundae with frozen raspberries and Choc Shot, but the possibilities are endless so watch this space too!
Delicious, syn free, smooth ice cream!
- 1 Pot Vanilla Muller Light (or other syn free yoghurt)
- 1 Fresh Egg
- 1tsp Vanilla Essence
- Mix your ingredients together and pour into the bowl of the ice cream maker.
- Put the lid on and turn the ice cream maker on.
- Leave to churn and freeze until your desired consistency is reached.
- Mix the ingredients together and pour into the container.
- Put the container in the freezer and leave it there for about half an hour.
- When the mixture has begun to freeze from the outside in slightly, remove from the freezer and whisk vigorously until any frozen bits are incorporated again.
- Place the container back in the freezer. Continue to remove and whisk every half an hour until your desired consistency is reached.
Syn free on Slimming World. Not suitable for those who are pregnant as it contains raw egg.