-The
vegetable glycerin helps keep the ice cream from sticking to the sides of the ice cream maker. It also improves the texture of the ice cream.
-Since publishing this recipe originally, I've learned that using
xylitol to sweeten ice cream helps keep it from getting so hard in the freezer. You're welcome to experiment with sweetening the ice cream with xylitol (to taste) in place of or in addition to the stevia called for in the recipe, depending on your desired sweetness level.
-
Xanthan gum can usually be substituted for glucomannan in recipes and is easier to find locally.
-You could substitute other extracts for the almond, substitute red raspberries for the strawberries, or omit the extract and add defatted peanut flour for different variations. Feel free to add extra strawberry chunks or puree after the ice cream is done churning (stir in by hand). You could also add chopped almonds, but that would take this out of the low-fat category (and turn it into an S for THMs).
-If you do not have an automatic ice cream churn, get one. They're awesome. Or you could blend the ice cream mixture, freeze it in ice cube trays, let the cubes soften a bit before blending to a soft-serve consistency in a
high-powered blender, stir in any add-ins by hand, and either serve immediately or transfer to the freezer to firm up a bit.
-I bet this mixture would make yummy popsicles!
-Nutrition information calculated on 4 servings.
ALLERGY INFO: gluten free, egg free, peanut free
Recipe updated 3.16.16