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Your homemade sugar free ice cream questions answered!
Bookmarks
- My Ice Cream Recipe Index
- Equipment
- Ingredients
- What sweetener works best in sugar free ice cream?
- How to keep your homemade ice cream scoopable
- How to cook a custard based ice cream
- How to use your Cuisinart 1.5 quart ice cream churn
- Storing homemade ice cream
- I don’t have an ice cream churn. Can I still make ice cream?
- My Ice Cream Recipes: Where to Start
My ice cream recipe index
Equipment
Ice Cream Equipment
Ice cream churn | I use this Cuisinart 1 1/2 quart automatic countertop ice cream churn to make all my ice creams. It’s super easy to use and doesn’t involve the mess of ice and rock salt. Just keep the insert in your freezer and pull it out when you want to make ice cream!
Feel free to use your favorite churn to make my recipes. Just be aware that you may need to change the size of the batch to fit into your particular churn.
Blender | If an ice cream recipe involves eggs or cottage cheese or granulated sweetener (or basically anything else that’s not liquid or a fine powder), a blender can be really helpful to get the ice cream base completely smooth. I love my Vitamix!
Immersion blender | If you don’t want to dig the big blender out (or clean it), an immersion blender can simplify making an ice cream base.
Instant read thermometer | This really comes in handy when cooking a custard (egg) based ice cream. It takes the guess work out of how long to cook the base to a safe temp without scrambling the eggs.
Ice cream storage container | I prefer a relatively shallow container for storing ice cream so that the ice cream can thaw faster if needed to achieve the best consistency for scooping and eating. This Tupperware Modular Mate size fits most of my ice cream recipes perfectly.
Ingredients
ice cream ingredients
Cream | Fat content is kind of the key to good ice cream. Cream is the easiest path to delicious, “normal” ice cream with that silky mouth feel we all love. An ice cream base using all cream would be overkill, so I like to balance it out with half and half.
Half and half | Half and half isn’t as calorie dense as cream but it stays creamier than almond milk when frozen, so I often use it as part of the volume in my ice cream recipes. (It has far fewer carbs than whole milk, which is often used in traditional homemade ice cream.)
Tip: Dairy products make for the creamiest ice cream, which is why my favorite ice cream base recipe uses cream and half and half. Adding a nut milk will decrease the calories but also make for an icier texture.
Tip: Lower fat ice creams and/or ice creams made using nut milks are best eaten on the melty side for the most creamy texture.
Unsweetened almond, cashew, or coconut milk (the very light kind from the carton with about 40 calories per cup) | I use this in my ice cream bases when I want a lower fat ice cream. Nut milks are great in that they’re low calorie, but they’re also going to give you an icier texture than dairy products.
Canned coconut milk | This is what I usually use as my base if I want to make a dairy free ice cream. (Click here for my dairy free base recipe.) I use Thai Kitchen brand full fat coconut milk (unless I want a low fat ice cream), which you can find at Walmart or your local grocery store with the Asian foods.
Cottage cheese | I use this in some of my recipes to add creaminess without a lot of extra calories. I don’t usually recommend using Greek yogurt in its place because yogurt has more of a tang.
Eggs | Eggs (especially their yolks) can really add to the richness and enhance the texture of homemade ice creams! Cooking and chilling a custard ice cream base takes time, but the results can be delicious.
Egg whites | Sometimes I use carton pasteurized egg whites in low fat ice cream recipes for extra protein and a fluffy consistency.
Sweetener | THM Gentle Sweet (made with xylitol) is my favorite sweetener to use for ice cream because it provides the best balanced sweetness and creamy, scoopable texture of any sweetener I have tried. It’s important to use a xylitol based sweetener (like Gentle Sweet) because xylitol keeps the ice cream scoopable after being in the freezer overnight. Xylitol does cause digestive upset in some people and is poisonous to dogs so I understand that not everyone wants to use it, but you may sacrifice scoopability if you substitute other sweeteners.
Vegetable glycerin | This article does a good job of explaining what vegetable glycerin is, so I’ll let you read it instead of trying to put everything into my own words. It’s a clear liquid that helps give ice cream a creamy texture and stay scoopable instead of icy when frozen. It also helps keep the ice cream from creating a thick frozen layer on your ice cream churn insert. I have not received a definitive answer about how much is approved on the Trim Healthy Mama plan, but supposedly it’s safe for diabetics and doesn’t metabolize like sugar does. I only use about a tablespoon in my recipes for my 1.5 quart ice cream churn, so you’re getting a small amount per serving. You can make ice cream without vegetable glycerin, but once I started using it I haven’t made ice cream without it. I always buy vegetable glycerin on Amazon and have linked the brand I use. I’ve heard that you can often find vegetable glycerin in the skincare section of grocery or health food stores, and I believe that NOW brand is food grade.
Glucomannan | Glucomannan is a natural thickening agent made from the konjac root. It adds body to the ice cream and helps make it creamy. If you don’t have it you can try substituting xanthan gum in its place in the same amount. (Xanthan gum is easy to find locally.) Since glucomannan can clump when it comes into contact with liquid, add it a little at a time while blending or whisking. Brands may vary in strength, so if you find your ice cream to be slimy, try decreasing the amount of glucomannan.
Vanilla extract | Ice cream is one place that I think a good vanilla extract is worth using, especially if vanilla is the primary flavor.
Vanilla bean powder | This is a “luxury” item that can be fun to have on hand. If you’re like my mom, those crunchy vanilla bean specks are what make the ice cream *chef’s kiss.* (Try this Ultimate Vanilla Bean Ice Cream recipe.)
What sweetener works best in sugar free ice cream?
THM Gentle Sweet (made with xylitol) is my favorite sweetener to use for ice cream because it provides the best balanced sweetness and creamy, scoopable texture of any sweetener I have tried. It’s important to use a xylitol based sweetener (like Gentle Sweet) because xylitol keeps the ice cream scoopable after being in the freezer overnight. Xylitol does cause digestive upset in some people and is poisonous to dogs so I understand that not everyone wants to use it, but you may sacrifice scoopability if you substitute other sweeteners.
Always feel free to add more sweetener to my recipes! Taste buds vary so much and I definitely prefer less sweetener than a lot of people do.
I used to use THM Pure Stevia Extract Powder to sweeten all my ice cream recipes…until I found that xylitol keeps them scoopable! I then switched to using a combination of xylitol and stevia. And then I broke down and just bought some THM Gentle Sweet (not the xylitol free blend) and found that it really gives the best result. If you’re making one of my older recipes, I recommend switching out the sweetener for the best experience.
In my Ultimate Vanilla Bean Ice Cream recipe – my favorite base recipe – I use 1/2 cup THM Gentle Sweet for a 1.5 quart ice cream recipe. You can use this as your starting point and taste and adjust from there depending on whether you like more or less sweetener than I do. (The ice cream flavor may change the amount needed as well.) Note: some of my older recipes don’t make a full 1.5 quarts, so you may not need the full amount of sweetener.
Tip: Erythritol does not have the same anti-freezing effect that xylitol does. I tested it. This means that THM Super Sweet Blend will not have the same scoopability results that THM Gentle Sweet does.
How to keep your homemade ice cream scoopable
- Keep the fat content decently high.
- Use dairy products instead of nut milks.
- Use a xylitol-based sweetener like THM Gentle Sweet.
- Use vegetable glycerin.
Check out the Ingredients section above to learn more about these ingredients and what they do.
How to cook a custard based ice cream
Blend the custard mixture together until smooth using a regular blender or immersion blender.
Cook in a saucepan over medium heat to 160*-170*F, whisking constantly, at least once the mixture heats up. An instant read thermometer is really helpful here. As soon as the temp reaches 160*, pull the pan off the heat.
Chill the cooked custard completely before churning.
Tip: if you don’t have an instant read thermometer, just cook the custard until it’s thick enough to coat the back of a spoon. Remember that water boils at 212*, and 160* is a lot lower than that, so don’t boil the custard or you’ll end up with curdled eggs.
How to use your Cuisinart 1.5 quart ice cream churn
I know that making ice cream may seem daunting if you’ve never done it before, but trust me: ice cream is one of the easiest healthy desserts to make (in my unbiased opinion). Blend some stuff in a blender, pour it into an ice cream churn, eat. A countertop ice cream churn (like the Cuisinart 1.5 quart model that I use) with a freezer canister is hassle-free and easy to clean. Let me show you where to start.
The ice cream maker comes with a bowl insert that you keep in your freezer. When you’re ready to make your ice cream, simply place the canister on the ice cream machine, lock the plastic blades inside the canister with the plastic cover, turn the machine on, and add your ice cream base!
Tip: Make sure the ice cream base is not warm. If you used cold ingredients to make it, you’re good to go. If you cooked a custard base, chill it before churning.
Tip: Make sure your ice cream churn’s freezer insert is completely frozen before trying to make ice cream, otherwise your ice cream will not freeze properly. Your ice cream churn’s instruction manual will have information on how long your specific model takes to freeze. When you first get your ice cream churn and freeze the insert, I recommend letting it freeze for 48 hours to make sure it’s properly frozen. For subsequent batches, I like to give my ice cream canister 24 hours in the freezer just to be on the safe side.
Tip: Turn the machine on and make sure the canister is rotating before adding your ice cream base. Otherwise the base will start freezing to the canister and may lock the blades in place, and then you’re up a creek with no ice cream.
In 20-30 minutes, you’ll have soft serve ice cream! I wait to stop the machine until I can tell that the ice cream has been spinning for a few minutes with no noticeable change in texture. When the ice cream is finished, transfer it to an ice cream storage container. (I use a plastic spatula so I don’t scratch the surface of the freezer canister.) Enjoy right away as a soft serve or freeze for several hours to firm up.
Storing homemade ice cream
I prefer to store ice cream in a shallow container with an airtight seal, like this ice cream storage container. It’s a Tupperware Modular Mate that’s the perfect size for most of my ice cream recipes. The shallow container means that the ice cream can thaw fairly quickly if needed for a better texture. (Although my recent recipes are creamy and scoopable right out of the freezer.)
If portion control is an issue for you, or if the ice cream you make is low fat and/or not as scoopable, you might want to freeze it in individual portions for easy thawing.
If your ice cream isn’t scoopable right out of the freezer, it will probably need to thaw for 30-60 minutes on the counter (or 3 hours in the fridge) to achieve a scoopable consistency. (Individual portions probably won’t need this long.)
A great way to use up leftover ice cream that has frozen solid is to make a milkshake! Blend it up with some unsweetened almond milk, half and half, or heavy cream + some sweetener and add any additional flavorings or stir-ins you desire.
I don’t have an ice cream churn. Can I still make ice cream?
If you don’t have an ice cream maker and don’t want to invest in one, you have a couple of options:
- Make a no churn ice cream. I do not personally have a lot of experience with this, but I’m sure there are recipes out there if you know how to Google. Most no churn ice cream recipes rely on sweetened condensed milk or something similar to give them a nice consistency, but I’ve seen a few healthy (sugar free) no churn ice cream recipes floating around. You’ll probably need a recipe with a high fat content and a xylitol-based sweetener if you want something remotely scoopable.
- Use your blender. Quite a few ice cream recipes can be made using a blender, although the texture won’t be as nice. Simply freeze the ice cream mixture in ice cube trays, soften the cubes a bit, then blend them with a little unsweetened almond milk or cream in a high-powered blender until a soft serve consistency is reached. Freeze the ice cream in your freezer for an hour or so to firm up more, if desired.
- Try the plastic bag method. Click here for a tutorial. (Use a low glycemic sweetener instead of the sugar, or just use the method with a different recipe.)
- The single serve recipes in my ice cream index (or this Mango Soft Serve) are made in a blender – no ice cream churn required.
My Ice Cream Recipes: Where to Start
If you’re new to making healthy homemade ice cream, or if you’re an old pro looking to source some new recipes – welcome!
I’ve been making ice cream since I started eating healthy (and blogging) in 2013, because a life without ice cream did not look appealing. I have learned a lot about making ice cream since then, and the recipes here on my site reflect quite a journey.
The older recipes are lower in fat and best eaten right away as a soft serve. I developed them before I knew how to keep sugar free ice cream scoopable.
The newer recipes – and older recipes that I have updated – will give you a better texture and remain scoopable right out of the freezer. (See below for a list of these.)
My favorite base ice cream recipe:
Updating the sweetener in my older recipes
I used to use THM Pure Stevia Extract Powder to sweeten all my ice cream recipes…until I found that xylitol keeps them scoopable! I then switched to using a combination of xylitol and stevia. And then I broke down and just bought some THM Gentle Sweet (not the xylitol free blend) and found that it really gives the best result. If you’re making one of my older recipes, I recommend switching out the sweetener for the best experience.
In my Ultimate Vanilla Bean Ice Cream recipe – my favorite base recipe – I use 1/2 cup THM Gentle Sweet for a 1.5 quart ice cream recipe. You can use this as your starting point and taste and adjust from there depending on whether you like more or less sweetener than I do. (The ice cream flavor may change the amount needed as well.) Note: some of my older recipes don’t make a full 1.5 quarts, so you may not need the full amount of sweetener.
Always feel free to add more sweetener to my recipes! Taste buds vary so much and I definitely prefer less sweetener than a lot of people do.
My favorite ice cream recipes:
These are my more recent (or updated) ice cream recipes that I recommend starting with.
- Ultimate Vanilla Bean Ice Cream
- Strawberry Ice Cream
- Mint Chocolate Chip Ice Cream
- Candy Cane Ice Cream
- Eggnog Ice Cream
- Strawberry Frozen Kefir
Definitely check out my ice cream recipe index for tons of other ice cream options, including frozen treats like popsicles and ice cream pies. My second cookbook, Convenient Food, contains a lot of scoopable ice cream recipes as well, including more dairy free options.
Ana says
Hi Briana! This was really informative, thanks a lot. How can a prevent having a jelly -ish consistency in my ice cream when it melts when using glucomannan? Thanks a lot
Briana Thomas Burkholder says
Hmm…I’m not quite sure what you’re referring to. I don’t usually eat my ice cream melted. 😛
Maybe use less gluccie if the texture is throwing you off?
Cindy says
Briana, Thank you for the video on how to make Greek Yogurt. I WILL MAKE SOME! Do you have any up-to-date Yogurt ice cream recipes. I do have both of your books and love them. Thank You.
Briana Thomas Burkholder says
I’m afraid I don’t have any recent frozen yogurt recipes, but I should work on that! Thanks for the idea!
Xandra says
Any diabetic ice receipies.
Thank you
Xandra
Briana Thomas Burkholder says
Since my recipes are sugar free they should work well for diabetics, but it all depends on your own personal requirements. 🙂
Melissa says
Briana, I have your cookbooks and just tried the basic vanilla ice cream. I like it but it is a little bland. Any suggestions? I wondered if you had tweaked it at all since the book was published?
I love your recipes!!
Briana Thomas Burkholder says
No, I haven’t tweaked that particular recipe, but I’ve made a few other vanilla recipes since that one was published. Maybe try this one? https://www.briana-thomas.com/basic-vanilla-scoopable-ice-cream/
You could also try upping the sweetener, salt, and vanilla (and add some real vanilla bean if you want to get fancy).
Melissa says
Thank you so much!
Diann says
Briana, thank you so much! I missed ice cream and now I can eat it again. I recently got a used Oster counter top maker at a thrift store and have had the issue of about 1/4 inch freezing to the canister when I make it. Otherwise the basic recipe is great. I’ve read that chilling the mix after blending might help, but haven’t tried that yet. My current solution is to have ice cream in my food plan when I make it. Also I subbed the vanilla with LouAnn Orange Cream flavoring today and it was great! I’m looking forward to experimenting with all your recipe’s.
Briana Thomas Burkholder says
Hi Diann! Are you using vegetable glycerin? That usually keeps the ice cream from sticking for me, no matter which recipe I use and whether it’s chilled or not. 🙂 Using xylitol as part of the sweetener seems to help a bit too, but the vegetable glycerin is what usually makes the most difference.
Jill says
Hi Briana, this was incredibly helpful since I’m new at using my ice cream maker, which I LOVE. I put it on my Amazon wish list and received it for Mother’s Day. I already use cottage cheese in my smoothies and love the creamy texture and smoothe taste, so I’m sure it’s great in ice cream. I’m also anxious to add the vegetable glycerin in my next batch. Thanks so much!
Jill
Briana Thomas Burkholder says
Yay! I’m so glad you got an ice cream maker AND found this post helpful!
Dianne says
Does the fat content in the cottage cheese make a difference? What do you use?
Briana Thomas Burkholder says
I’m sure a higher fat content of anything would make for a richer, creamier ice cream (with more calories). 🙂 I usually buy low-fat cottage cheese so I can use it in an E or S setting, so that’s what I use.
Kalee Howard says
Hi, I am seeing that Essential Depot Vegetable Glycerin is sweetened. Is this the one you use or have you found an unsweetened one? Does it change the recipe if using it versus not using it based on the sweetness?
Briana Thomas Burkholder says
Hi Kalee! I’m not sure where you’re seeing that it’s sweetened. The only ingredient in the Essential Depot brand is pure vegetable glycerin. 🙂 The glycerin is by nature sweet, but it’s like sugar alcohols (erythritol, xylitol) in that it has a minimal affect on blood sugar, so to my understanding you don’t really need to count the carbs in it. In the amount I use it in my ice cream recipes it doesn’t add a noticeable sweetness. It’s just in there for texture’s sake. I hope this answers your question!
Kalee Howard says
Perfect! I shouldn’t have said “sweetened”…. just knew that it was sweet and wanted to know if the other sweeteners needed to be adjusted. Thank you!
Briana Thomas Burkholder says
I gotcha! Nope, you don’t need to adjust the sweeteners if you leave the glycerin out, but you may want to add more sweetener (to taste) anyway since a lot of people prefer more sweetener than I do. 🙂 Tasting and adjusting is the best way to ensure you get an end product you’re happy with!
Natalie Waggoner says
Is there such a thing as an E ice cream? We have a peach tree and I would love to make some homemade peach ice cream this summer!
Briana Thomas Burkholder says
Yes! I have a Peach Ice Cream recipe in Convenient Food, my second cookbook! You can check out the cookbook here if you’re interested: https://www.briana-thomas.com/convenientfood/
The one in the cookbook is the best because it’s the most recent and I’ve learned some things about ice cream over the past few years, but here are some older recipes from my website that you can check out as well:
https://www.briana-thomas.com/basic-e-or-fp-ice-cream-recipe/
https://www.briana-thomas.com/fresh-peach-ice-cream-e/
(You could try modifying this one with peaches.) https://www.briana-thomas.com/strawberry-almond-soft-serve/
Rebekah says
Hi Briana! Thanks for sharing all of your ice cream recipes – they are wonderful! I started THM about 7 months ago, and I have always loved ice cream but Halo Top wasn’t cutting it. Your recipes are amazing! I wanted to find out if you have specific storage containers that you think keeps the ice cream freshest in the freezer? I’ve just been using basic plastic food storage containers, but the ice cream seems to get a little crystal-y if it’s been in there a week. Thanks!
Briana Thomas Burkholder says
Hi Rebekah! I haven’t found the *perfect* ice cream container yet, but I use a Tupperware rectangular container that’s about 3 inches high. I prefer a shallow container like that that seals really tightly.
DiVoran Lites says
This helped me. I was looking for an explanation of what vegetable glycerin is for in ice cream and got a good and satisfactory answer, plus a few hints and tips that I can use. Thank you.
Briana Thomas says
I’m glad it was helpful! Thanks for stopping by!
Suzie Bell says
Hi Briana- I bought a counter top ice cream freezer just so I could make your ice cream. I am a THM and was so excited about being able to have ice cream. Now my question…I bought the exact glycerine you recommend. I can taste it in the vanilla ice cream and it’s not a good taste. I tasted the glycerine by itself just on the tip of my finger, too. Since it’s clear and has no color, I expected it would be tasteless, too. Should I just use half the amount of glycerine? I completely follow the reasoning of why it is needed, but don’t like the taste. Any suggestions? I do love ice cream! Thanks!!
Briana Thomas says
That’s interesting! Mine definitely has a taste by itself, but I never notice it in ice cream. I think your idea of using half the amount is a good one.
Rachel says
Hi Briana! Do you have a substitution for vegetable glycerin in your ice creams? Thanks for your amazing recipes.
Briana Thomas says
No, I’m afraid it’s a very unique ingredient with its own properties that I haven’t found in any other ingredients! You can leave it out, but the texture won’t be as good and a layer of ice cream will probably stick to the sides of your ice cream maker.
Rachel S. says
Ok :-/ Thanks for your reply!
Kendra says
I was looking at your recipes for ice cream and the egg is throwing me off. I was wanting to know if the eggs that I purchase from Aldi would be fine to use or do I specifically have to have pasteurized egg. Are you particular about the eggs that you use?
Briana Thomas says
Including non-pasteurized eggs does contain a risk of salmonella poisoning, which is why I recommend pasteurized eggs. However, I personally just use regular ol’ storebought eggs. 🙂 It’s up to you. Most of my ice cream recipes don’t use eggs, so if it makes you nervous, I’d just find a recipe that doesn’t call for them.
Kendra says
Thank you!
Elaine says
Hello!!! I have a 4 qt ice cream maker, how do i adapt ur receipies?
Briana Thomas says
Since most of my recipes are made for a 1.5-quart machine, you could try multiplying the batches by 3. That should bring you pretty close to what you need for your machine.
Elaine says
Ty! Doing peanut butter tonight! I thought your answer was going to be more complicated than that! Lol
Mary Esther says
Do you know if glycerin is safe to use in a VitaMix?
Do you have any experience making soft service ice cream in a VitaMix?
Briana Thomas says
I don’t see any reason why glycerin would be a problem. I blend the ice cream mixtures containing glycerin in our Vitamix all the time. 🙂 However, I’ve never used the Vitamix for making soft serve ice cream. If you do that, I assume you’d freeze an ice cream mixture as ice cubes, then blend them to a soft-serve consistency?
Nancy says
These tips are really helpful, I just made your horse tracks ice cream! Question… I guess I kinda like more icy very cold ice cream and mine had a bit of a gummy taste but it was very creamy. Would reducing the glycerin or the gluccomannan reduce that gummy texture?
Briana Thomas says
I would reduce the glucomannan by half. 🙂 That’ll probably fix your problem. Some brands thicken more than others.
Cassie says
Yay!!! Thank you so much for this post and your recipes. I love you for it!
Janelle Burkholder says
Hi! Another question here for you – have you ever made two batches of ice cream back-to-back in your countertop ice cream maker? I want to make sugar-free ice cream at a family reunion for all of us THMer’s and other health conscious folks, but I don’t think one batch will be enough. I don’t want it to flop for me when I’m preparing for guests! 🙂
Briana Thomas says
No, don’t do that – the canister won’t stay frozen long enough to do two batches, unfortunately. 🙁
Eileen says
I made my first batch of strawberry ice cream last night using Wilton brand glycerin. I’m using the machine that you use. It was delicious right out of the machine. I put the remainder in the freezer and a few hours later it was softer than when it was first churned, but still delicious. This morning I opened it to see if it had hardened….it was even softer than last night. I licked the spoon, then had a horrible aftertaste. Could it have been the glycerin that I used? I know it’s food grade because its main purpose is for use in icing and fondant.
Thanks for your advice.
Briana Thomas says
Hi Eileen! I have never heard of that happening before (especially not getting softer after overnight freezing!). I’m guessing it’s the glycerin because I can’t think of anything else that would be able to react in such a way. Maybe the Wilton brand has different properties from the one I’m used to using and isn’t meant to be used in such large quantities. I would suggest finding another brand and see if that helps.
Eileen says
Thanks Briana, I’ll try a different brand. Love your posts and am looking forward to your new cookbook!
Kelcee says
Thanks for all your ice cream posts and this one! I did order the ice cream maker and glycerin through your links, but have a question. I have made 2 batches and they have turned out good, but when the unit is turned on and the frozen container turns, my blades don’t turn. Are they supposed to? The directions say to add any additional items (like peanuts or chocolate chips) towards the end, but the ice cream at that point is a big lump. So am I doing something wrong or is it working the exact way it’s supposed to?
Briana Thomas says
Hi Kelcee! The blades stay in place while the canister turns. 🙂 You would add additional ingredients towards the end after the ice cream is thickened but still churning around in the canister. It sounds like you’re churning it longer than I usually do (I usually eat mine at a firm soft-serve consistency).
Jenesa says
Hi Briana 🙂 Thank you for so graciously sharing your hard work with all of us! I am so grateful for your ice cream recipes. One question I still have is how to make your recipes just a tad sweeter. It may be that my taste buds have not yet adjusted, or that I am using a lesser quality stevia product, but I need just a bit more sweetness in my ice cream. Would you recommend adding more stevia powder or boosting it with one of the THM sweeteners? I didn’t know if they would cause issues with the “ice creaming” process 😉 Also, my ice cream tends to freeze to the sides of my cannisters (I have a dual-cannister Cuisinart ice cream maker, about 15 yrs old), even when using the vegetable glycerin. I am starting my machine before pouring in the mixture. Might you have any other suggestions? Thank you so much for your help. Blessings to you!
Briana Thomas says
Hi Jenesa! I would personally try adding a bit more stevia to sweeten it up a bit more, and if you find that the brand you use gives an unpleasant taste in larger doses, you could try using another sweetener instead to balance the sweetness. However, keep in mind that a granulated sweetener may make things gritty so you might need to do things a little differently (I talked about this in the post). As far as the ice cream sticking to the ice cream maker, a thin layer still sticks to mine too, but not nearly as much as before. I’m afraid I don’t have any other suggestions as far as that’s concerned.
Jenesa says
Thank you! I missed the part about the sweeteners. You did address everything!
Kathryn says
Hi Briana! Love your ice cream recipes and purchasing the Cuisinart was the best investment for our family!
I freeze my ice cream in a tupperware bowl as well. Since I typically forget to take it out of the freezer to thaw, I simply remove the tupperware lid and zap it in the microwave for about a minute. It’s not the purist way, but it works like a charm every time!! 🙂 (time may vary according to microwave and how much ice cream you have to thaw).
Briana Thomas says
That works!
Amy says
Hi, Brianna!
I’m really looking forward to making these ice-cream recipes and have ordered my ice-cream maker via your link! My question is regarding the vegetable glycerine… I did a quick search and am not quite seeing solid info on it. For example, there are some with soy in them (which I try to avoid) while others contain coconut, but they don’t contain ingredients lists like most foods do. Have you heard from the THM ladies about using this?
Briana Thomas says
Hi Amy! I have not heard a concrete answer yes or no about the vegetable glycerin and how much is OK to use, but it is used in one of the ice cream recipes in the THM Cookbook and THM has shared many of my ice cream recipes from their fan Facebook page. 🙂
Amy says
Oh, I didn’t know that they used it already! Good! I’m going to give it a try without first, and if it’s something I really find missing, I’ll get it then. It’s basically for adding a smooth texture, right? And to make it easier to get out of the cannister–am I correct?
Briana Thomas says
Yes, that’s right. 🙂 It just helps the ice cream be more creamy instead of icy, especially if you make a lighter recipe without as much cream.
Joy says
I just finished making (and eating) some ice cream again! Thanks to your tips here I changed up your basic recipe by added a little more cream, a little less almond milk and also added about 3 T of cocoa powder (I love chocolate!). Since I’m making my own vanilla I have vodka on hand so used a T of that. (Otherwise, I wouldn’t have any around.) The ice cream turned out so creamy and yummy! I’ve been using your recipes for quite awhile now. Thanks for all your hard work!!
Rachel says
Thanks for the tips–and very timely! I’m trying to convince my husband to let me buy a used machine . . . and that I’ll actually use it! Looking forward to trying these out in the near future.
Stacey says
(I found a counter top ice cream machine for $5 at a yard sale. That’s cheap easy treats!)
Thanks for this, because I had some questions about size of batches and whatnot. I think I’m ready to give a batch a go and see if my new toy works. I need to print this out too, just in case.
Briana Thomas says
Wow, congrats on the ice cream maker find!
Tina Marmolejo says
Girl you are the queen of ice cream for sure!! My daughter bought me a maker for my birthday. I don’t have enough room in my freezer for the kind that freezes the container so I bought an old fashioned quart electric kind. I gave it a try yesterday using an old fashioned recipe and subbing out ingredients with on plan ingredients. I used the THM version of condensed milk and half and half. It was ok but wayyyyy too sweet and actually made me nauseous. I thought I could do this without the special ingredients you mention but definitely not possible. I will be using your recipes for sure. Who was I to think I could do this like you. 🙂 Thank you for sharing your hard work with us! I can’t wait for your recipe book!!! Prayers and blessings prayed for you
Briana Thomas says
Aw, I’m sorry your ice cream didn’t turn out! That’s a bummer. I hope you have better luck next time! Thank you so much for the encouragement and prayers!
Faith Yoder says
Hi Briana! I have such a craving for Ice cream and being on THM I’m happy to have landed on this site. I would like to try making mint Choc chip (using Lilys Choc chips. However what would I use for the mint flavor and approx amount? I thought you might be able to help me out here. 🙂
Briana Thomas says
Hi Faith! I would just use this recipe with your Lily’s chips (and make it green instead of pink, if you like). I prefer peppermint extract to plain mint extract (tastes like toothpaste). 🙂 https://www.briana-thomas.com/peppermint-chip-ice-cream/
Cat says
I bought mint flavoring a Ralph’s Kroger brand. They were very inexpensive. I saw another ice cream recipe somewhere and it used crushed fresh mint. But, what I thought was a good idea to make mint ice cream really green was to add some chopped spinach to the blender .
Ronda says
Thanks! This is very helpful!