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

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

Low Carb Ice Cream Recipe for 6 qt. Ice Cream Freezer image

THM:S, low carb, no refined sugar, gluten/nut free if using carton coconut milk instead of unsweetened almond milk (and make sure your other ingredients are non-contaminated)

Provided by Briana Thomas

Number Of Ingredients 13

Ingredients

6 cups heavy whipping cream
2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
5 eggs
2 T vanilla extract
1 tsp. salt
1 tsp. THM Pure Stevia Extract Powder
1½ tsp. molasses, optional for a richer flavor
4 tsp. Knox Gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra teaspoon)
2 tsp. glucomannan
-
½ gallon + 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
¼ cup vegetable glycerin*
Additional sweetener as needed

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)

Cottage Cheese Ice Cream (Low Carb) image

This is really yummy! It reminds me of cheesecake ice cream. It is low carb and sugar free.

Provided by Cheryl Chavez

Categories Ice Cream & Ices

Number Of Ingredients 4

Ingredients

1 24 oz container of 4% cottage cheese
1 1/3 c heavy whipping cream (can use half and half or a combination of half and half and heavy cream)
1 tsp pure vanilla extract
1 c ideal sweetener (or splenda)

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.

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