Hey everyone! It’s been quite a while since I’ve posted anything…trust me that doesn’t mean I haven’t been cooking. I’ve probably done more cooking in the past five months, than I have all the years before that. 😀 Thankfully, I love it more than ever. I managed to find enough time to make one of my favorite ice cream flavors. Actually no, finding time for ice cream is never a problem.
I am super happy with the way this ice cream turned out. It tastes just like the Black Raspberry Chocolate Chunk Ice Cream that I fell in love with the first time. The black raspberries come through in flavor quite well, and the chocolate chunks…
Let me have the honor of making certain that you know you need this in life, like right now. 😀
- 2 cup Unsweetened Almond Milk
- 2 cup Heavy Whipping Cream
- 2 cup Cottage Cheese
- 6 Egg Yolks
- 1 cup Xylitol, divided
- 1 tsp. Xantham Gum
- 1 1/2 tsp. Gelatin
- 1 tsp. Stevia
- 1/2 tsp. Salt
- 1 qt. Black Raspberries
- 1 1/2 cup Chocolate Chunks
- 1. Start by putting your cottage cheese and almond milk in a blender. Blend until completely smooth.
- 2. Pour your cottage cheese/almond milk into a large kettle on the stove top. Add heavy cream, 1/2 cup of xylitol, and egg yolks. Turn heat to medium. Whisk the pudding frequently.
- 3. While your pudding mixture is heating you can get your berries started. Put them in a kettle with the remaining xylitol, on medium/high heat and cook until most of the juice is evaporated. Pour berries into blender and blend until smooth.
- 4. Once your pudding is nearly boiling, slowly sprinkle in your xantham gum. Whisk well.
- 5. In a cup, add a Tbsp. or two of water to the gelatin and stir to dissolve. Whisk into the pudding.
- 6. Bring the pudding to a boil. Make sure to it whisk often.
- 7. Take the pudding off of the heat and whisk in the berry puree, stevia and salt.
- 8. If you are making this ice cream a day ahead of time, you can put the pudding in the fridge to cool overnight. But if you're like me you didn't, so go ahead an put it in an ice bath. 😉
- 9. Churn ice cream according to manufacture's instructions.
- 10. Add in chocolate chunks once ice cream is almost done. The recipe for them is below this one.
- 11. Transfer ice cream into a freezer safe container and freeze for a few hours or overnight.
- 2 qt.
- 1/2 cup Butter
- 1/4 cup Xylitol
- 3/4 cup Cocoa Powder
- dash Stevia, optional
- 1. Melt butter.
- 2. Add xylitol and cocoa powder, whisk carefully. Add stevia, if using.
- 3. Line a pie pan with cling wrap and spread chocolate out evenly.
- 4. Freeze until hardened. Chop into small chunks.
- 1 1/2 cup
- If you don't want this extra step to making your ice cream, you can use an 85% chocolate bar, or any other sugar-free option you like.