Freezer Ice Cream/ Root beer Float

This recipe calls for lots of eggs but they must be farm raised using no medicated feeds or harmful conditions for the birds or the eggs. Store bought eggs must be cooked completely as to no longer be harmful.
  • 1  (12 ounce) Can Evaporated Milk
  • 3/4 Cup Splenda
  • 8 eggs
  • 1 teaspoon Vanilla

Into the bowl you will set into the freezer (make sure it fits on a freezer shelf) break all the eggs. Using a wire whisk, beat well but not frothy. Add the can of evaporated milk and Splenda. Add Vanilla stirring only to mix well. Place bowl in freezer.

After the mix has frozen to a slushy stage, remove from freezer. You may need to stir first with a big spoon to get parts frozen at the sides. Mix on high with electric mixer until nice and smooth. Freeze for about 2 more hours and serve in chilled glass or mug. Have your glass bottle of IBC Diet Root Beer nicely chilled and ready to pour over ice cream.

Variations: Our favorite no sugar fruit topping or flavoring is Smucker's No Sugar Jellies. They are handy to have on hand and add no sugar calories to your treat.

I am wanting to try a Splenda variety of Country Gal's chocolate syrup recipe. Should be another winner.