Basic Vanilla Scoopable Ice Cream
 
 
THM S, low carb, sugar free, gluten free | For a nut-free version, you could try replacing the almond milk with carton coconut milk. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.
Author:
Serves: 1½ qt. (12½ c. servings)
Ingredients
Instructions
  1. Add the first set of ingredients to a saucepan and blend with an immersion blender until smooth. Add the glucomannan slowly while blending to avoid clumping. Cook the ice cream mixture just until it starts to bubble, whisking occasionally, then pull it off the heat. Add the second set of ingredients and blend with an immersion blender for 1-2 minutes. Let the mixture cool on the counter, then cover and refrigerate for several hours or overnight to chill completely.
  2. When the ice cream base has chilled completely, churn it in a 1½-qt. automatic ice cream churn according to manufacturer's directions. Transfer the finished ice cream to an airtight, shallow container and freeze to firm up before eating. I prefer to freeze it overnight until all the way firm, then let it thaw on the counter for 10 minutes before scooping for best taste and texture. (Even Halo Top needs to thaw for a few minutes, so just be patient for the sake of healthy ingredients, folks! If you want it softer, just microwave it for a few seconds after scooping.)
Notes
*I do not recommend replacing the xylitol with a less concentrated sweetener. The sugar alcohols are important in this recipe. Erythritol may work in its place, but I haven't tested it to see if it has the same properties as xylitol in ice cream. I much prefer the taste (or lack thereof) of xylitol.
**I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. We buy this brand from Amazon.
-Don't have an immersion blender? You can do all this in a regular blender, but be careful when blending hot liquids and be sure to vent the blender to relieve pressure as needed.
-As always, feel free to add more sweetener to this ice cream since my sweet tooth isn't a strong as some of yours.
-Glucomannan brands can vary in strength, so if yours is on the strong side and you think it makes this ice cream slimy or masks too much flavor, feel free to decrease the amount (don't omit). This was the amount that worked best for me; I use Konjac Foods brand glucomannan. Xanthan gum should work as well if you don't have glucomannan.
-I don't usually calculate nutritional info for my recipes since Trim Healthy Mama doesn't require it, but I was curious about this one. (Per half cup serving)
Calories: 159, Fat: 13g, Carbs: 7g, Protein: 3g, Net carbs (carbs minus sugar alcohols, glycerin, and fiber): 1.75g
Recipe by Briana Thomas at https://www.briana-thomas.com/basic-vanilla-scoopable-ice-cream/