Low Carb Ice Cream Recipe for 6 qt. Ice Cream Freezer
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)
  • 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
  1. 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.
  2. 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).
  3. 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.
*Vegetable glycerin improves the texture of ice cream and helps keep it scoopable instead of icy once leftovers are thawed. I highly recommend it and do not make ice cream without it. You can try to leave it out, but the texture won't be as good. ¼ cup may seem like a lot, but this is a HUGE batch of ice cream and the glycerin is spread over many servings.
Recipe by Briana Thomas at https://www.briana-thomas.com/low-carb-ice-cream-recipe-6-qt-ice-cream-freezer/