UPDATE 2018-05-05: Natures Flavors makes a Dulce de Leche Flavor Extract that tastes just like the LorAnn Oils Cake Batter flavoring, but even better! They make a Cake Batter Flavor Extract, but the dulce de leche has more caramel notes where the cake batter has more cinnamon like notes.
½ cup (96 g) vegetable shortening
28 drops EZ-Sweetz
⅔ cup (76 g) powdered erythritol
½ teaspoon vanilla extract
Low Carb Sweet Cream Base
1-2 tablespoons LorAnn Oils Cake Batter Flavor Fountain Ice Cream Flavoring or 1-2 teaspoons Dulce de Leche Flavor Extract
- Frosting Bombs: These need to be frozen solid, so don’t plan on making these the same time as the ice cream. I suggest the powdered erythritol be sifted in advance since the clumps may not be broken up by the mixing. I also suggest making a double recipe of frosting for two quarts of ice cream. It’s easier to split for four colors that way. If you want to make it less complicated, you can make just one recipe and use only two colors. (Hell, make them all the same color. See if I care!) Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
- In a 4 cup Pyrex measuring cup, use a hand mixer to combine the shortening, sweeteners, and vanilla extract.
Split the frosting into four batches so they can be colored.
- Add yellow food coloring for the first batch of frosting. Use a lot of food coloring for yellow otherwise the frosting will be too light and will blend in with the yellowish color of the ice cream.
- Use a baby spoon to fill the wells of a silicone peanut butter cup mold. Use a silicone spatula to scrape across the tops of the wells to remove the excess. Use the silicone spatula to scrape out as much of the frosting from the pyrex cup as feasible.
- Drop another batch of frosting in the Pyrex cup and color it with the red food coloring. We want pastel colors so a pinkish hue is desired. You don’t need to scrub clean the mixer blades or Pyrex cup since the small traces of yellow frosting will blend in with the pink.
- Clean out the Pyrex cup and clean the mixing blades. Dry them and repeat steps 3 and 4 using blue, then green. Again, no need to scrub clean going from blue to green.
- Put the molds in freezer to until the frosting is frozen hard.
- Remove from the freezer, and pop out the frosting bombs onto a cutting sheet. If they’re too cold to cut cleanly, wait 60 seconds for them to thaw slightly. Cut them into halves. They will most likely break apart a little.
Don’t worry about it. Work fast before they thaw too much. Dump everything into an empty ice cream container and return to the freezer immediately. If you made extra, store them in ziploc freezer bags.
- Ice Cream: Follow the instructions for the Low Carb Sweet Cream Base. Add the cake batter flavoring after the mix has cooled. Cover and chill in the refrigerator for a few hours.
- Follow your ice cream maker’s directions for making ice cream. Add quartered frosting bombs to the ice cream maker approximately ten minutes before it’s done. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.