CAUTION: Consuming raw eggs may increase your risk of foodborne illness. Pasteurized eggs can be used in this recipe. Not every form of glycerin is fit for human consumption. For example, diethylene glycol is toxic and should not be consumed. Always verify the product is safe to use.
½ cup (96 g) vegetable shortening
28 drops EZ-Sweetz
⅔ cup (76 g) powdered erythritol
½ teaspoon vanilla extract
2¼ cups (522 g) heavy whipping cream
2 large eggs
1½ tablespoons Truvia
21 drops EZ-Sweetz
1 tablespoon LorAnn Oils Cake Batter Flavor Fountain Ice Cream Flavoring
1 tablespoon (18 g) vegetable glycerin
¼ teaspoon xanthan gum or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener
- 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: In a 4 cup Pyrex measuring cup, whisk the eggs and then whisk in the sweeteners until integrated and fluffy.
- Add the glycerin and cake batter flavoring and whisk until combined. Slowly sprinkle in the stabilizer (xanthan gum or Thick It Up) while whisking until integrated.
- Add heavy cream and whisk by hand slowly until combined. Do not overmix.
- Cover with plastic wrap and chill in refrigerator until ready, if necessary.
- Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the frosting bombs. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.