This is punch you in the face ranch. Get ready for it.
A play on the classic BLT, this ice cream sandwich features fresh from the garden sliced tomatoes (throw a pinch of salt on those babies) torn leaf lettuce, hot, crispy bacon, and slow churned ranch ice cream.
I use a Pampered Chef ice cream maker, because that's what I got.
This was originally supposed to be a fried pickle ice cream, but I haven't figured out the ratio for pickles yet, you could hardly taste them, so I'm omitting them until later when I try again.
RANCH ICE CREAM
1 cup sour cream
3/4 cup mayonnaise (Duke's if you're refined like me.)
1/4 cup buttermilk
1/8 cup minced fresh chives
1/8 cup chopped fresh parsley
2 tsp onion powder
2 tsp garlic powder
1/2 lemon, juiced
1 tsp Worcestershire sauce
1 tsp salt
whisk all the ingredients together until fully mixed. Let chill in fridge for at least an hour.
Use your ice cream maker as directed. With my Pampered Chef ice cream maker, the base needed to be in freezer for at least 24 hours before using. I churned the ranch dressing for 20 minutes.
Create your BLT masterpiece!
Using the CarbManager App, I created a recipe for the ranch, with this recipe making 20 servings.
1 gm NET carbs, 1 gm total carbs, 0 gm fiber, 10 gm fat, 0 gm protein, 87 calories.
Those stats are for the ice cream only, make sure and take into account the bacon and tomatoes and lettuce if you make a BLT, but this ice cream can be used in a lot of different ways! (Including frying pickled separately, and dipping them in the ice cream. :P)
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