Black Raspberry Ice Cream THM S

Homemade ice cream is always a favorite and what flavor is better than Black Raspberry? This ice cream flavor bring back memories of a small dairy in my childhood years that made ice cream on the farm. Their Black Raspberry was the best. With this recipe I have tried to duplicate what I remember of my childhood favorite. I found this Cuisinart Ice Cream Freezer at a thrift store and I love it. It is very easy to use and very child friendly.

Black Raspberry Ice Cream THM S

  • 2 teaspoons unflavored gelatin
  • ¼ cup water
  • ¾ cup cottage cheese
  • ½ cup whipping cream
  • ¾ cup Black Raspberry juice, steamed berries to make my own juice
  • 1/3 cup THM Gentle Sweet
  • 2 cups coconut milk, cartoned
  • 2 eggs
  • Pinch salt
  • 1 tablespoon vegetable glycerin
  • Soften unflavored gelatin in water for 10 minutes. Heat until dissolved. Blend cottage cheese, cream and raspberry juice together until smooth. Wash eggs thoroughly before cracking. Add gelatin mixture, Gentle Sweet, coconut milk, eggs, salt, and glycerin. Blend until well combined. Freeze in a 1.5-quart table top ice cream freezer following manufacturer’s instructions. Serves 6-8.

Having your ice cream mixture very cold will help it to freeze faster. Using Glycerin keeps the ice cream scoopable in the freezer if you have any leftover.

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THM STORE Gentle Sweet This product is very high quality and if you want a great alternative to sugar this is the one to try.

Black Raspberry Ice Cream, THM-S, Keto-friendly, Sugar and Grain free

Ingredients

  • 2 teaspoons unflavored gelatin
  • ¼ cup water
  • ¾ cup cottage cheese
  • ½ cup whipping cream
  • ¾ cup Black Raspberry juice I steamed berries to make my own juice
  • 1/3 cup THM Gentle Sweet
  • 2 cups coconut milk cartoned
  • 2 eggs
  • Pinch salt
  • 1 tablespoon vegetable glycerin

Instructions

  1. Soften unflavored gelatin in water for 10 minutes. Heat until dissolved. Blend cottage cheese, cream and raspberry juice together until smooth. Wash eggs thoroughly before cracking. Add gelatin mixture, Gentle Sweet, coconut milk, eggs, salt, and glycerin. Blend until well combined. Freeze in a 1.5-quart table top ice cream freezer following manufacturer's instructions. Serves 6-8.

Recipe Notes

Using Glycerin will keep the ice cream scoopable in the freezer if you have any leftover.

You will find many more ice cream and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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