This is super easy and very sweet and tasty. My kids really liked it and I liked how much lower in fat and calories than regular ice cream it is (do you know the calories in whipping cream? Ack! LOL). I think the people who are unhappy are not following the last step of the directions-- freeze according to manufacturer directions. It will be very watery if you serve it without freezing for at least a couple of hours! And of course it won't be super creamy, there's not much fat. My kids ate it right away anyway (with coconut, chopped walnuts and chocolate chips stirred in) and loved it. We made it with whole milk since I figured using anything with less fat would probably be too watery. I also noticed that half the great reviews changed it to be made with cream or evaporated milk, which is making a totally different recipe. This one is kind of icy but it's still quite good. It's cheaper, healthier and easier than 95% of the ice cream recipes out there. We plan on making it again tomorrow night. :)

Reviewed On: Jul. 31, 2009

I reduced the egg but otherwise left the recipe as it was written. The whole idea of it is that it's a pourable pizza crust (super easy and quick!) so it didn't make sense to add a bunch of flour and baking soda and roll it out, even if that does work. I doubled the recipe (but still only used 2 eggs) and poured it into well greased cast iron pans and baked empty for 20 minutes. Then I topped one with black olives and homemade pizza sauce and cheese for the kids and spread the other with homemade pesto sauce and then piles of sauteed onions and red and yellow peppers and pizza cheeses. I baked another 10 minutes and then broiled them for a couple of minutes to really melt and brown the top. Both pizzas were delicious (especially the pesto one!). The crust was a little thick and doughy but fully cooked. Having lots of oil in the pan helped it crisp up nicely. It bubbled up in one pan a few times as it was cooking so I pierced it with a steak knife to let the air out. Considering other pizza dough recipes need up to an hour for prep work, rising, rolling and so on and this takes literally a MINUTE to whip up and pour in a pan, I'll definitely be making this again. All four kids, hubby and I all liked this recipe.

Reviewed On: Jul. 22, 2009

My kids thought this was too spicy. Our fresh farmers' market basil (green and purple) did have quite a bite, as did the fresh garlic. I mixed in a little cream to soften it and that was really tasty. I didn't have brazil nuts so I used a few walnuts, and I toasted them and the pine nuts first to improve the flavor. I tried the recipe as suggested in the blender to begin with and it just didn't nicely turn into a paste. I finally just dumped everything in and blended, and it took less than a minute. Next time I won't waste 5 minutes with the first step. :)

Reviewed On: Jul. 15, 2009