Special Occasion Ice Cream
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 6
  1. Add all the ingredients to the blender, glucomannan last so it doesn't clump, and blend until the mixture starts to thicken and achieves a slight gloss due to the cream getting whipped (but don't turn it to butter!). Pour the mixture into a 1½ qt. countertop ice cream churn and freeze according to manufacturer's directions. Transfer the finished ice cream to a freezer safe container and freeze for an additional hour for a firmer finished product before serving, if desired. Yields 6 servings
  2. If left in the freezer for an extended period of time, this ice cream will freeze hard, but if you let it thaw slowly in the fridge for 3-4 hours or on the counter for about 40 minutes, it becomes a beautifully silky-smooth, scoopable consistency.
*Vegetable glycerin is a clear liquid that has some unique properties, one of which being that it improves the texture of ice cream and helps keep it scoopable instead of icy. It also helps keep the ice cream from sticking to the sides of the ice cream maker! I purchase my vegetable glycerin off of Amazon, and you can find a link for it below the recipe. Now that I have it, I never make ice cream without it, but if you don't have it, you can just leave it out (however the texture won't be quite as good). I highly recommend getting some, though!
If you want to be sure to keep your servings in check, freeze individual scoops of this ice cream so you can get one out at a time to thaw and use for topping a dessert (or eating on its own).
If you don't have an ice cream churn, you can try making this ice cream by freezing the blended mixture as ice cubes, softening the cubes a bit, then blending them in a high-powered blender to a soft serve consistency (you may need to add a little almond milk or cream to get it to blend). The texture won't be quite as good.
This recipe was updated July 30, 2016.
Recipe by Briana Thomas at https://www.briana-thomas.com/special-occasion-ice-cream/