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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.
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.
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.
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You can find this recipe in my cookbook, Necessary Food.
- 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.
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- THM Organic Glucomannan
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn