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Recipe updated 7/30/16
In honor of National Ice Cream Month, I have several ice creamy treats planned for y’all! This indulgent Special Occasion Ice Cream is the first. If you’ve followed my blog for any length of time and are familiar with my ice cream recipes, you know that I try to keep them from being over-indulgent. In practical terms, that means that my usual ice cream recipes contain a 1/2 cup of cream for every 4-5 servings. Not too bad. The ice cream always turned out great, so I never saw the need to add more cream. But then I started to pay attention as some other awesome bloggers that I follow kept cranking out ice cream recipes that called for cups of cream per batch (yes, the same size batches that I was making)…and I wondered what the result would be if I did the same thing. Would the ice cream really be that much better? I was almost scared to try it for fear that I would have to buy a cow to supply me with enough heavy cream to sustain my habitual ice cream making.
So I tried it. I made ice cream (6 servings) with 2 whole cups of heavy whipping cream.
The results:
This ice cream is amazing. And addictive. And very rich. I am an ice cream fiend, but even I am not tempted to eat so much when it’s this rich. That doesn’t mean I still won’t eat more than my fair share, though…
This ice cream is scoopable. Completely, utterly scoopable. When at the right temperature, that is. If you leave it in the freezer for an extended length of time, it will freeze hard, but 3-4 hours in the fridge or 30-40 minutes on the counter and it can be scooped with an ice cream scoop. My other ice cream recipes, when made with vegetable glycerin and brought to the right temperature, are pretty scoopable as well, but this one was more of a traditional ice cream texture.
The verdict:
This ice cream has a lot of possibilities. It’s the perfect texture for ice cream bars, ice cream cakes, ice cream pies…anything. Actually, I came up with this ice cream for use in some mock Klondike bars as well as an ice cream cake for my cookbook, and now that I’ve found out how well it works (scoopability and thawability and all that good stuff), I have a laundry list of recipes in which to tweak and use it. This ice cream is also a great option for when you have an event coming up and you know you want ice cream to serve with a cake or a cobbler. If you want something that you can make ahead, freeze, then get out to thaw for serving at a party, this is it. If you just get a hankering for ice cream some night and don’t want to overload the calories too much, make one of my other, lighter recipes. They’re great, and I still stand behind them 100%! They fill a niche that this ice cream cannot fill. I wanted to provide you guys with options, though, so if you need the ultimate indulgent creaminess or a make-ahead option, try this one. 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).
Yes, that is a peanut butter topping you see on this ice cream. No, the recipe is not available. 😛 I know, I know, I’m so mean. It’ll be in my cookbook. Speaking of which, I’m coming to the END of the recipe testing process!! After this, everything will be sent off to the printer for design. Before too long, it’ll be available for preorder, and then I’ll be printing and distributing! I can’t wait! Be sure to sign up for blog updates via email to be sure you get notified when the book is ready for preorder. I’m planning to offer a preorder discount as a thank-you to those who order early (because preorders are how I’m going to fund the printing), so you don’t want to miss it! Besides, who doesn’t want to be one of the first to get her hands on a copy? I’m just glad I’m the author so I get the first one. 😛 Because no one is more excited about this than I am (contrary to the opinions I’ve heard from some of my enthusiastic readers – you gals are awesome)! Except for my family. I think they’re ready for me to get this project finished more than anybody…haha.
As always, check out the Notes section of the recipe for answers to FAQs. Check out the suggested products section below the printable recipe to find links to the products I use and recommend.
You might also enjoy:
You can find this recipe in my cookbook, Necessary Food.
- 2 cups heavy whipping cream
- 2 cup unsweetened almond milk (or unsweetened coconut milk from a carton for a nut free version)
- ½ cup cottage cheese
- 1 T vegetable glycerin*
- 1 tsp. vanilla extract
- 7 doonks THM Pure Stevia Extract Powder (or more, to taste)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- 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
- 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.
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.
Suggested products:
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- Glucomannan
- THM Organic Glucomannan
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
You wouldn’t happen to know the carb count on this recipe?
I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts!
Could this be made chocolate, do you think? With 3-4 T. of cocoa maybe?
I don’t see why not! You may need to add some more sweetener.
This is the best ice cream ever! Thanks so much! What is it classified as in THM?
It’s an S (source of fats, minimal carbs). 🙂 Fuel types are always listed in the recipe description. So glad you liked it!
Do you know how to make low fat cottage cheese? I know this recipe doesn’t call for the low fat type, but a lot of THM recipes do, and I can’t buy that here in Guatemala. Thank you.
I’ve never made cottage cheese, but I’m sure there are lots of tutorials for it online. I’m assuming you’d end up with low fat cottage cheese if you start with skim milk. 🙂
I’m excited about your cookbook😋
This looks great! Hoping to try it! My question is about sweetner and texture. I have only recently started using TMH products. Prior to this I used Splenda. We make a quick ice cream and have had great success with Splenda. I want to quit using Splenda and have made ice cream twice now and we couldn’t finish it. Once was with TMH Gentle Sweet and it was a little gritty and it had an unpleasant taste and the other was with Pyure, it was very gritty but tasted better. Can you tell me what I need to do to get my good ice cream back?!? TIA
Hi Desiree! As you can see in this recipe, I use THM Pure Stevia Extract Powder in my ice cream. It’s a very concentrated powder that instantly dissolves, so there’s absolutely no grittiness. I really like the flavor when used in this amount (it’s very important not to use too much stevia or you’ll taste it – and not in a good way). With any alternative sweetener, it’s important to not use too much or else you might get an unpleasant taste. Taste buds vary a lot, so you’ll have to experiment and find what works for you. As far as grittiness goes, if the ice cream recipes you’re using aren’t heated (allowing the sweetener to dissolve better), I recommend powdering the sweetener in a coffee grinder for better dissolving capabilities or using something like stevia that easily dissolves.
Hi! Back when you asked what we most want in a cookbook I said it was good pix. Well, I’ve changed my mind! 🙂 After recently receiving another THM-style cookbook as a gift, I have decided that the most important thing is an easily-understood index. I have been having a hard time finding what I want in my other new cookbook – just thought I’d throw that out at you for what it’s worth.
I completely agree! I intend to have several easy-to-understand indices. 🙂
Hi Brianna,
Can I use Light whipping cream instead of heavy? Do you think one would get the same result? Thank you in advance.
Hi Lina! I believe heavy cream will give you a better texture and a firmer result, so I don’t suggest using light. You’re welcome to experiment with it though.
Hi Briana,
Just one question. I won’t be investing in an icecream churn as my household don’t eat icecream, (truly !), but can your scrummy looking recipes be made without a churn ?
Thanks, Sue.
Hi Sue! The texture won’t be as good without a churn, but you can try freezing the blended mixture as ice cubes, softening them a bit, then blending to a soft serve consistency in a high powered blender. You could also try the plastic bag/ice/rock salt method (more info can be found by Googling), or get an ice cream ball which might be cheaper than a churn. 🙂
I’ve been slowly converting all the women in my family into trim healthy mamas so I’m so excited your cookbook will be here soon so I can get a jump start on Christmas gifts! I recommend your blog to people just starting out bc of all your nsi recipes….and not too mention all the others that are awesomely delicious! Your hard work is much appreciated 😉
Aw, thank you so much, Stacy!
I can’t wait for your cookbook. Seriously. Totally looking forward to it, going to preorder and all that. Thanks for all your hard work! I think it’s so awesome that you have taken the path you have. My daughter wants to start her own baking business (she’s 12) and I’ve showed her your blog and recipes etc… as inspiration for the road less traveled 🙂 I hope all goes smoothly!!!!!!!!
Thank you so much, Kristine! I really appreciate your encouragement. Tell your daughter I said to go for it!
I can’t wait for your cookbook to come out! I would like to know when you use doonks of Stevia extract what would that translate into if I use THM Gentle sweet or Super Sweet Blend. I cannot use Stevia extract! That may sound weird but it doesn’t work for me. Thx
Hi Betty! You can use this sweetener conversion chart to help you convert between sweeteners. It’s a handy resource to print out and keep in your kitchen! http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/ (Always adjust to taste, however. I usually start with less sweetener than I think I’ll need, then add a little bit at a time, tasting as I go.)
This isn’t about your ice cream but about your basic bread recipe. Briana, seriously. I’m so happy. I haven’t had GOOD on plan bread ever. I’ve made three different other recipes, including Swiss bread, and although I love the Sisters and the cookbook, nothing has been good enough to want to finish or make again. Two of the breads (not theirs) I had to throw away after one bite. (And spit the bite out in the trash). I am NOT a picky eater – I eat everything… But your bread. THANK you. I was planning on buying your cookbook anyway, but now…. That’s it. I can’t wait. Have a great day! Blessings on you!
Aw, I am SO glad you enjoyed it! That makes me very happy…especially since that was a recipe that took many trials and errors to get right. 😛
where can I find that recope…ca’n’t wait for the cookbook!
Do you mean the basic bread recipe? If so, here’s the link: http://www.briana-thomas.com/brianas-basic-bread/