Ingredients
1/2 container heavy cream
1 tbsp vanilla extract
1 package Splenda
1/3 cup sugar
1 bottle tangerine juice
Preparation
Mix cream, vanilla, and Splenda. Refrigerate. Mix juice and sugar. Freeze 1 hour. Stir. Freeze an additional three hours. Whisk cream until softly whipped. Spoon into bowl. Scrape frozen juice flakes over cream with a fork.
