Diabetic-friendly Vanilla Ice Cream I

Dissolve the gelatin in hot water, stirring constantly for about 1 minute until no lumps remain.

Allow the gelatin mixture to cool to room temperature, approximately 5 minutes, before proceeding to the next step.

Pour the chilled evaporated milk into a large mixing bowl and beat with an electric mixer on medium-high speed until it reaches soft peaks, about 3-4 minutes.

Gently fold the cooled gelatin mixture into the whipped evaporated milk using a rubber spatula, being careful not to deflate the foam.

Add the vanilla and sugar equivalent sweetener to the mixture and fold gently until evenly combined.

Transfer the mixture to a freezer-safe container and place in the freezer for at least 4 hours or until firm, stirring occasionally during the first 2 hours to maintain a smooth texture.

Scoop into serving bowls and serve immediately, or store covered in the freezer for up to 2 weeks.