Makes 1 tub of ice cream. Appropriate for “attack” phase.
3 cups of fat free half and half
1 bag (2 tsp) of unflavored gelatin
3 tsp stevia
1 tbsp non-fat, sugar free cocoa powder
1/3 tsp chocolate extract (not required)
1/3 tsp Frangelico (not required)
Few drops of Crystal Light liquid strawberry lemonade water flavoring.
1 tsp vanilla extract
Red food dye
Sprinkle gelatin on a surface of 1 cup of cold half and half, and let it soak for few minutes. When soaked, mix it up.
Bring 2 cups of half and half to boil, gradually add gelatin mix. Bring to gentle boiling while continuing to mix.
Remove from the heat.
Mix 1 cup of a gelatin mixture with a few drops of Crystal Light flavoring to the desired sweetness, adjust color to light pink by adding a bit of food dye, mix well.
Put a bowl into a larger bowl filled with ice and water, and let it thicken.
In a meantime, in a separate bowl, mix cocoa powder with 2 tsp of stevia, chocolate extract, ½ tsp vanilla. Measure 1 cup of hot gelatin mixture, add 1-2 tbsp of it to chocolate powder, mix very well, and then gradually add the remaining amount that you set aside.
While you are working on chocolate layer, strawberry layer should already thicken well enough, so beat it until it is fluffy and doubles in volume.
Pour strawberry layer into ice cream tab, and place into a freezer.
Add more ice to the water, and chill chocolate mixture.
Now turn the remaining 1 cup of half and half gelatin into vanilla ice cream: add 1 tsp of stevia, ½ tsp of vanilla, Frangelico, mix it well, set aside.
When chocolate ice cream gets thicker, beat it up, just like strawberry layer, add to the ice cream tub on a top of hardened strawberry ice cream, and put it back into a freezer.
Chill vanilla ice cream, and repeat the process. Freeze well.
Before serving, let it sit for a bit at room temperature, then cut through all three layers into slabs.