This is a winner with children, but you’re gonna love it, too, especially if you love rich desserts. My purist pals can even use their raw cream in this for a superfood kick. Yes, this is a very heavy S with all that cream, but for a now-and-then treat . . . oh, yum. Forget annoying ice-cream makers that only make a measly pint or quart of ice cream that usually gets all icy and stuck to the sides (and you have to freeze the bowl before you can even think of beginning). This is simple delightfulness made in the blender—a great way to use up leftover egg yolks, too. Creamy Indulgence Ice Cream is found in the “Sweet Treats – Frozen Treats” section of the Trim Healthy Mama Cookbook, page 364. This recipe is a multiple-serve (party-size) recipe that makes close to 1 gallon. (Halve the ingredients, if desired.)
Creamy Indulgence Ice Cream
Description
This is a winner with children, but you’re gonna love it, too, especially if you love rich desserts. My purist pals can even use their raw cream in this for a superfood kick. Yes, this is a very heavy S with all that cream, but for a now-and-then treat . . . oh, yum. Forget annoying ice-cream makers that only make a measly pint or quart of ice cream that usually gets all icy and stuck to the sides (and you have to freeze the bowl before you can even think of beginning). This is simple delightfulness made in the blender—a great way to use up leftover egg yolks, too. Creamy Indulgence Ice Cream is found in the "Sweet Treats - Frozen Treats" section of the Trim Healthy Mama Cookbook, page 364. This recipe is a multiple-serve (party-size) recipe that makes close to 1 gallon. (Halve the ingredients, if desired.)
Ingredients
Instructions
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Owing to the amounts here, blend the ingredients in 2 batches. For each batch, combine half the cream, egg yolks, gelatin mix, glycerin, vanilla, salt, sweetener, lecithin, and almond milk in the blender. Turn the blender on low and sprinkle in half the Gluccie, continuing to blend on low for several seconds, then blend on high for a full minute. Let it rest for a few seconds, then blend on high again for another full minute.
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Pour the contents into a large plastic container with a lid. Repeat with the remaining ingredients for the second batch and combine in the container. Place in the freezer to harden.
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Before serving, remove the ice cream and let it sit out for 10 to 15 minutes to soften a bit. Quick and simple delightfulness!
Note
Recipe Notes
From page 364 of the Trim Healthy Mama Cookbook:
"SERENE CHATS: This is a simple yet incredibly indulgent ice cream that my twelve-year-old son Cedar designed one night when he was in a desperate ice-cream mood after his mean mommy said she wasn’t going to buy the sugary junk no mo’! As you can imagine, with nine children in my home (and one on the way), birthdays come around frequently. Our children get to eat real store-bought ice cream on their birthdays—yup, the stuff with sugar, but I make sure to buy brands without a whole lot of other junk. Well, my son started getting a taste for that stuff, and he’d been wearing me down and I’d been putting it in my grocery cart even without birthdays to celebrate. My children started digging into it every night. What was I thinking? I had to snap out of it and put my foot down. I told him to create his own healthier version with what we had at home. This ice cream blew me away. Pearl came over to visit and couldn’t believe it, either. It is ultra-creamy and just-right sweet."
Special Note (page 365):
"The Sunflower Lecithin is very important in this recipe, as it makes the ice cream less icy and helps combine the cream with the other liquids. If you want to make this less rich and more budget friendly, dilute it with up to 2 more cups water per blending batch and add an additional 1 teaspoon Sunflower Lecithin per batch. Although it was not as creamy this way, our children very much enjoyed it and we thought it was successful for a lighter S version. It does take slightly more time to soften to spoonable, though. If your blender is too small to hold the additional 2 cups water per blending batch (making it 3½ cups water or milk to a batch), then you could consider blending in 4 batches.
You can try this without the glycerin. We heard that “real ice cream” needs glycerin to be spoonable. We don’t know if this is true, since we have not tried making this without it. We know the Sunflower Lecithin makes a lot of difference, as mentioned above. We tried it without that, and it was not nearly as creamy. You could try a one-quarter version of this recipe to test whether or not it is needed, and let us know, okay?
My wiry children use raw whole milk in this recipe instead of the almond milk, and sometimes use some honey along with the sweetener listed, which then makes it a Crossover for them."
