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.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

Trim Healthy Mama Store
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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Cherry Pinwheel Finger Jello THM-FP

Finger Jello is always a highlight for children at picnics and potlucks. These Pinwheels are easy to make and feature unflavored gelatin which is good for your health. Each flavor is whisked together using my favorite stainless steel whisk before it is poured in layers in a 10 x 15 baking pan. Cherry and Strawberry Kool Aid are 2 kinds that I have found that do not have maltodextrin listed as an ingredient so I use them as a handy Drive-thru-Sue ingredient. If you need a snack to keep in your fridge this summer for your children, I’m sure they would love these pinwheels. Sour cream maybe substituted for the Greek Yogurt for an S setting if you prefer.

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Old-Fashioned Caramel Pudding THM-S

If you grew up in the rich Pennsylvania Dutch heritage like I did, puddings made with cornstarch were a staple in many homes. Many of our grandparents had a family cow or milked cows for an income. Caramel Pudding has always been a favorite in our family and my late mother-in-law made the best pudding. She always browned the butter and caramelized the brown sugar she used.  Brown butter is another Pennsylvania Dutch practice that most of us grew up with and is unheard of in other areas.  This recipe has satisfied my craving for the traditional sugar laden pudding my grandma would make.

Old-Fashioned Caramel Pudding THM-S

Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Use the larger amount of gelatin for a firmer set.

I blend the pudding with my hand blender after I add the gelatin for an extra smooth creamy texture!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

THM Glucomannan 

Old-Fashioned Caramel Pudding THM-S

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 2 cups almond milk
  • 1/2 cup cream
  • 2 tablespoons butter
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 3 eggs or 6 egg yolks
  • 1/2 teaspoon glucomannan
  • 2 teaspoons Olive Nation Caramel Flavoring
  • pinch of mineral salt
  • 1/4 teaspoon Black-strap Molasses
  • 3/4 teaspoon unflavored gelatin
  • 1 tablespoon water

Instructions

  1. Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Recipe Notes

I blend the pudding after I add the gelatin for a smooth creamy texture. 

You will find many more 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.