Ok, yum, yum, and double-triple-quadruple yum! Thank you so much for this recipe. The bf and I have just started induction and this we shared a single serving tonight for a quick sweet fix

Thank you!

okay I didnt think it would work but my cream was gonna go bad if I didnt use it for something so I gave it a shot. OMG was it good!!!

I am going to make this on thanksgiving! Better than taking the time baking a LC pecan pie!

I used a tbsp of DaVinci French Vanilla syrup.

One thing I suggest though is wash it off thoroughly. I just kinda ran it under the water for a second and a couple of bites were kinda salty lol.

I used sea salt, it was all I had and came out awesome.

Bear with me here I'm having a very tired blonde moment...

Is Heavy Cream the same as Heavy Whipping Cream?

TIA for your response and not laughing at me...

There is no word that can do justice in describing how DARN GOOD this is! But I do agree in getting STRONG zip lock bags. I sprung a leak and my ice melted too fast. So I didn't get to make it has hard as I'd like it! But I WILL be eating this again! And you can get so creative. My DH loves vanilla icecream and he also loves soft serve. So I'm going to make it for him and NOT tell him it's LC! He'll never know the difference! This is by far the best sweet recipe that I've tried! THANK YOU! ;0)

Wow!! Thanks!!
I have heard about this recipe and couldn't find it.
I am so glad someone did and posted to it so I can have the recipe too! I don't have an Ice Cream maker so this would be great!! I have heard about making it in coffee cans before. One small coffee can inside a big coffee can and you just have the kids roll it around on the floor to make it freeze!

tried this tonight WOW, it was great. I have tons of Divinci syrups I'll be trying several flavors for sure!!!

Yes, I believe so. Here's a little tip, though: don't buy the ultrapasteurized stuff. It won't whip up nearly so well. (Not so useful for this recipe, but just in general ...)

Sounds Yummy! Figure that Lecarb Ice cream by the PINT runs about 2.99 at every store I have found-- It would be alot cheaper to make it! Ill be trying this out

I just made some coconut vanilla ice cream at the office and used a snack size bag for the ingredients (measured out at home this morning) and then a quart size bag for the ice. Added salt, shook the bag for while and then ate a bit of heaven. Wahoo! Isn't this WOE the greatest?

may be obvious but it's a much more enjoyable process if you use gloves to keep the hands warm!

I used about 1 Tbsp of Caramel DaVinci syrup and 1 packet of Splenda...was a little too sweet, but the flavor was incredible!! Oh- and I doubled the recipe.

Is there a difference between Heavy Cream and Heavy whipping cream?

No, there is no difference, they are the same thing.

ok, what am I screwing up?? Every time I make ice cream (in an ice cream maker) it always ends up with big ice chunks in it. All the recipes I have found ask for a small amount of water but then it never seems to blend in well with the cream when it's in the ice cream maker. Then of course the ice cream doesn't have the right consistency because it's got ice chunks in it or it's too thin to be called much more than cold cream soup. Maybe its' just my cheapy ice cream maker I bought. But what the heck do I do? Just omit the water or use half n' half instead of cream? Any suggestions? Cuz I really really wanna make ice cream!!! Maybe I'll try the baggie method and see if that makes it any better.

Try omitting the water.. and stick with the heavy cream.

Good luck!

i tried this but the cream never froze, what did i do wrong? it tasted wonderful--just like vanilla ice cream, only melted