I don't have any recipes but you might want to try Breyers low carb ice
cream.  Atkins has ice cream too (butter pecan and penut butter chocolate
are great!).  Atkins also has pretty good ice-cream on a stick...

breyers ice cream is fine. I used to make it but found it easy to go to the
store and buy it. 4 net carbs.

A good place to start:
http://www.lowcarb.ca/recipes/rrecipe011.html

You can find lots more with a Google search.

I have posted this recipe a few times before but here it is again.
Diana

Vanilla Bean Ice Cream

4 cups heavy cream

1/2 vanilla bean (approx. 4 inches long)

1 tsp vanilla extract

6 egg yolks

3/4 to 1 cup of Splenda (or 18 to 24 packets)

Put the cream in a medium saucepan. Use a sharp knife to split the vanilla
bean in half lengthwise. Use the edge of the knife to scrape out the
"seeds".  Stir the seeds and bean pod into the cream. Bring the mixture to a
slow boil over medium heat, reduce the heat to low, and simmer for 30
minutes, stirring occasionally. Combine the egg yolks and Splenda in a
medium bowl.  Use a hand mixer on medium speed to beat until the mixture is
thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes. Remove
the vanilla bean pod from the cream mixture.

Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup
of hot cream to the egg mixture in a slow steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to combine.
Cook, stirring constantly, over medium low heat until the mixture is thick
enough to coat the back of a spoon. Strain through a wire sieve to remove
any egg bits. Transfer to a bowl, cover with a sheet of plastic wrap placed
directly on the custard, and chill completely.

Turn the machine ON first, pour the chilled custard into the freezer bowl
and let mix until thickened, about 25 - 30 minutes.