Phenotypes B, C
Slawson's Sucrose-free Mint-chipped Ice Cream

1-1/2 teaspoons unflavored Knox gelatin
2 tablespoons boiling hot water
2 teaspoons McCormack's peppermint flavoring
1/4 teaspoon salt
2 drops green food coloring
1 large tub fructose sweetened Cool-whip
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/4-1/2 cup sugar-free chocolate chips


In 2 cup glass measuring cup sprinkle gelatin over boiling hot water and gently stir until completely dissolved. Add peppermint flavoring and salt and stir well. Cool. Combine topping mix, half-and-half, and vanilla in Kitchen-aid metal mixing bowl with whipping attachment, beat remaining ingredients together. Beat in peppermint mixture, then sugar-free chocolate chips. Pour into bread loaf pan and freeze just until firm. Garmish with mint leaves and a couple of fresh cranberries for holiday dessert.


Dessert, Snack