It seems to me that a decent low carb ice cream could made with cream, egg yolks, and sugar free jello or jello pudding for flavoring, with possibly some walnuts tossed in for good measure. Anyone ever try this? What proportions would be best for this combination? Would the pudding or gelatin give it a funky texture?

I bought a Cuisinart Ice Cream maker and it had a recipe using sugar free Jello pudding that was pretty good:

2 boxs of Jello sugar free pudding
3 cups of low fat milk

mix the everything up and then put in their machine to freeze

The first time that I made I followed the recipe and used the low fat milk BUT next time I will use half and half or heavy cream.

I sereved it at a dinner for some new neighbors on top of a slice of Almond flour pound cake with a slice of grilled cinnamon dusted Pineapple.

I thought low fat milk had more Carbs and aspertame was unhealthy and added to your glycemic thing? Am I wrong?

Also, I tried fresh strawberries, a combo of heavy cream and half and half, with Splenda as the sweetener. I think I used about 12 packages because the berries needed to be sweetened. 8 packs are reccommended for 1/3 cup sugar sub. I only made about a pint. Cannot exactly remember portions, but something like 2 cups strawberries, crushed, 1.5 cups of cream and .25 cup of 1/2 and 1/2. I made the vanilla with all heavy cream and it was just to heavy and "buttery" even for me. I think you could divide it in half without too much of a addition of carbs. patti