Instructions: In a blender, mix the gelatin & hot water. Blend on the lowest speed, scraping the sides with a rubber spatula, until the gelatin is completely dissolved.

Add the remaining ingredients, in order, one at a time, blending well after each addition.

Place blender jar in the freezer. Take out every 30 minutes for 3 hours, scraping the sides with a rubber spatula & blending on low speed for 30 seconds. After the 3 hours, put the mixture in a freezer storage container & freeze for another hour.

Makes four 2/3 cup servings.

VARIATIONS:
Chocolate Ice Cream: Add 4 tablespoons "Hot Fudgy Milk Chocolate Sauce"

(see recipe) or 2 tablespoons cocoa powder to the batter. The fat-free serving size is 1/2 cup.

Banana Ice Cream: At the end of the first hour in the freezer, add 2 very ripe sliced bananas when blending.

Peach Ice Cream: At the end of the first hour in the freezer, add 1 cup diced fresh or canned peaches when blending.

Strawberry Ice Cream: At the end of the first hour in the freezer, add 1 cup fresh or frozen strawberries when blending.

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