1. Put the chilled ProZero whipping ‘cream’ into a bowl and use an electric hand-held whisk to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.
2. Add the vanilla essence and sugar and stir well.
3. Stir in a few drops of yellow colouring for a richer colour (optional).
4. Pour the mixture into a suitable container and put in the freezer for about an hour or until it is chilled and ice crystals are beginning to form around the edges.
5. Remove from the freezer.
6. Using a fork or wire whisk, quickly beat the ‘ice cream’ to break up the ice crystals.
7. Place the ‘ice cream’ back in the freezer to set solid for at least 3 hours.
1. Pour the chilled ProZero whipping ‘cream’ into a large bowl and whisk until light and airy.
2. Add the vanilla essence and sugar and stir well.
3. Stir in a few drops of yellow colouring for a richer colour (optional).
4. Pour the mixture into the machine.
5. Follow the instructions for your machine, and churn until the ‘ice cream’ is thick and frozen.
6. The ‘ice cream’ can be eaten straight away or transferred to a suitable container and stored in the freezer.
Serving Suggestion:
Serve with permitted fruit.
Top Tip:
Why not try grating some Vitabite on your ice cream to give it a chocolate flavoured twist.
ProZero is a food for special medical purposes and must only be used under medical supervision.
- 500ml ProZero whipping 'cream', chilled
- 1-2 tsp Vanilla essence
- 90g Caster sugar
- Few drops of yellow food colouring (optional)
