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Recipe tags: 5 or less ingredients, Egg, Microwave, Vegetarian

Desserts

Home-style Vanilla Ice Cream

Recipe submitted by DaVita dietitian Kelly from Louisiana.

Portions:                  1 quart equals 8 portions

Serving size:           1/2 cup

         Ingredients

• 1 cup low-cholesterol egg product
• 1/2 cup sugar
• 2 cups non-dairy creamer
• 1 tablespoon vanilla extract
• rock salt and ice (for ice cream maker)

Preparation

1. Using a 1-quart, microwavable bowl, beat egg product and sugar until well blended. 
2. Stir in non-dairy creamer and microwave for 1 minute, or until mixture thickens.
3. Remove from heat. When cool, stir in vanilla.
4. Pour mixture into center container of the ice cream maker.
5. Layer ice and rock salt around container, alternating layers until bucket is full.
6. Process according to manufacturer’s instructions for your particular maker. 

Nutrients per serving

• Calories: 159
• Protein: 3 g
• Carbohydrate: 22 g
• Fat: 6 g
• Cholesterol: 0 mg
• Sodium: 64 mg
• Potassium: 87 mg
• Phosphorus: 36 mg
• Calcium: 15 mg
• Fiber: 0 g

Renal and Renal Diabetic Food Choices

• 1/2 meat
• 1/2 non-dairy
• 1 high calorie

Carbohydrate Choices

•  1-1/2

Helpful Hints

• This recipe may be doubled. Freeze extra for a later treat.
• Variations can be made by adding 1-1/2 cups of low-potassium fruit of choice such as fresh strawberries or peaches. When adding fruit, increase sugar to 2/3 cup.
• Coffee Rich® non-dairy creamer and Egg Beaters® low-cholesterol egg product were used in the development of this recipe. If these brand-name products are not available in your area, ask your renal dietitian about substitute products.
• One serving counts as 4 ounces of liquid in a dialysis diet.

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