Low Carb Ice Cream Recipe For 6 Qt Ice Cream Freezer Food

LOW CARB ICE CREAM RECIPE FOR 6 QT. ICE CREAM FREEZER

Steps:

• Add the cream, almond milk, eggs, vanilla, salt, stevia, and molasses to a blender. Add the gelatin and glucomannan last and blend immediately to combine. Pour the mixture into a 6 qt. kettle and heat it over medium-high heat until it gets a little thicker and starts to bubble, whisking often. Take the kettle off the heat and whisk in the additional almond milk and the vegetable glycerin. Taste and add additional stevia ⅛ tsp. at a time until the desired sweetness is reached.
• Churn the mixture in a 6 qt. ice cream freezer according to manufacturer's directions until the desired consistency is reached. If a firmer result is desired, freeze the ice cream in a freezer-safe container for an hour or two. This recipe yields a LOT of ice cream - about 5 quarts (which comes out to 40 servings if you follow the standard ½ cup ice cream serving size...which nobody does).
• Store leftovers in the freezer (duh). Thaw slowly in the fridge for 3 hours or set the ice cream out on the counter for 30 minutes. The vegetable glycerin helps keep the ice cream scoopable instead of icy once it is thawed.

COTTAGE CHEESE ICE CREAM (LOW CARB)

Steps:

• 1. Blend cottage cheese until smooth in food processor or blender (I use my blender) Add remaining ingredients, mix well.
• 2. Pour into ice cream maker and freeze according to directions for your particular freezer.
• 3. This recipe makes 1 quart of ice cream. This ice cream will freeze rock solid when put into the freezer. To make it easier for later serving, I put muffin/cupcake liners in my muffin tins and fill each with 1/4 cup portions and put into the freezer. Once the ice cream is frozen solid, I remove the portions and put into gallon freezer bags. I get 16 servings.