Look at this! Have you tried Cottage Berry Whip made into ice cream? I wanted to make something refreshing for my admin sisters to our THM admin retreat. I wanted to be certain to get the right measurements, tips and ideas how to keep it in stored so I contacted Briana Thomas. She was so kind to messaged with me. She told me is best to have soft serve style if I use a fuel pull. I didn’t want to make a heavy S since we wanted a variety of fuels. I bought couple of ice cream containers to store it so we can have the next day for lunch.

I just used the recipe from the Trim Healthy Mama cookbook page 374. I added vegetable glycerin, heavy whipping cream, and unsweetened cashew milk. This makes 2qt of ice cream.

COTTAGE BERRY WHIP ICECREAM, FP

1 24 oz lowfat 1% cottage cheese container.
1 gallon bag of fresh diced strawberries put in to freeze (I used about 5 cups of diced frozen strawberries)
1/4 cup of heavy whipping cream
1.5 tbsp of vegetable glycerin
2 tsp of strawberry extract
3/4 cup or less of gentle sweet
About 1/2 cup of cashew milk just to get to blend it well.

Mixed all ingredients into a blender until smooth. I used Briana’s recommendation for ice cream maker. I bought the 2qt cuisinart with an extra insert bowl so I can make 2 batches at retreat. The ingredients above is for one batch feeds around 12 servings.