Comments on: 3-ingredient 5-minute Ice Cream for 2

By: elviira

elviira — Mon, 14 Oct 2019 06:08:09 +0000

Hi Shawn, great to hear it turned out so good 🙂 Maybe you make a smaller amount next time or then share the serving with somebody 🙂 For me it didn’t turn into butter but maybe I didn’t knead it that long… I would expect it could indeed turn into butter if kneaded long enough.

By: Shawn Cooper

Shawn Cooper — Mon, 14 Oct 2019 06:07:49 +0000

Thanks for the recipe! I tried it tonight but I was in the mood for chocolate. So I put 3/4 C cream, 1.5 Tbsp Erythritol, pinch of salt, and a heaping Tbsp of Hershey’s Dark Cocoa Powder into a small sauce pan and warmed it up to help dissolve the cocoa and sweetener. Then I chilled it for about 7 min in the freezer before following your ice/salt shaking instructions. It turned out great! It was rich and sweet and chocolaty. Maybe too great though because I ate the whole thing and it was a bit too much because of how rich it was. I’ll try and show a little restraint next time and only eat half and save the next half or share it. I have a question though. If you shake it too long does it become butter?

By: Shawn Coop

Shawn Coop — Mon, 14 Oct 2019 05:59:31 +0000

Thank you for the recipe and ideas. I can’t wait to try your other flavors. I did 3/4 C Cream, 1 heaping Tbsp Hershey’s Dark Cocoa Powder, a pinch of salt and 1.5 Tbsp Erythritol. I warmed it over a medium heat to help dissolve the sweetener and cocoa powder then chilled it in the freezer for about 7 min before following your ice/salt bag shaking instructions. It turned out great. Too great maybe 😉 It was rich and sweet and chocolaty. But I ate the whole thing! And it was a little too rich to try that nonsense after going so long without anything sweet (approx 4.5 months). Next time I’ll try and show a little restraint. Thanks again. Oh, a question, if you shake and knead it too long will it turn into butter?

By: elviira

elviira — Sat, 21 Oct 2017 08:41:00 +0000

In reply to David. Salt lowers the melting point of water, so the idea is to take advantage of the lower melting point. When you make ice cream, the temperature around the ice cream mixture needs to be lower than 32 F (0 C) so that you can make it freeze. Salt mixed with ice creates a brine that has a temperature lower than 32 F (0 C) which means that the brine is so cold that it easily freezes the ice cream mixture.

By: David

David — Fri, 20 Oct 2017 21:52:50 +0000

In reply to elviira. Whats the purpose of the salt with the ice?

By: elviira

elviira — Fri, 03 Mar 2017 19:49:16 +0000

In reply to Tenesha. Hi Tenesha! You have a beautiful blog! Thank you for featuring my recipe :)

By: Tenesha

Tenesha — Fri, 03 Mar 2017 18:03:46 +0000

Hi I love this recipe. It’s so simple. I featured it on a post on my website and I hope you check it out. http://www.thetenfootjourney.com/2017/03/03/5-amazing-low-carb-ice-creams/

By: elviira

elviira — Sun, 26 Feb 2017 06:47:17 +0000

In reply to Anonymous. I think you can make two batches at once, however, you might have to use more ice and salt, and maybe a bit more time. I have just one impatient kid :)

By: Anonymous

Anonymous — Sat, 25 Feb 2017 19:12:44 +0000

In reply to elviira. Thanks for the reply. I think maybe next time I might cut the bottom corner of the bag and squeeze out sorta like frosting goes on a cake. Regardless amazing taste. If my bag of ice was big enough, do you think making two batches at once at the same time is possible? Two small kids can't wait 5 additional minutes :-)

By: elviira

elviira — Sat, 25 Feb 2017 18:49:00 +0000

In reply to Larry. Hi Larry, great that you liked it! I'm usually just lazy and eat the ice cream straight from the bag :) I wonder if larger bowl would help? It should basically get out easily from a plastic bag.