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Tuesday, July 26, 2011

Blackberry-Pomegranate Frozen Yogurt Ice Cream (LC, GF, SF)

This is by far my kid’s favorite homemade ice cream! Don’t get me wrong - they like pretty much ALL ice cream there is, but when this one runs out, it won’t be a day before I get the requests for more!
Good thing it’s so quick and easy  to make!


2 cups Heavy Whipping Cream
1 cup Whole Greek Yogurt
1/2 cup of  Sugar-Free 'Monin Blackberry Syrup *
1/2 cup of Sugar-free Monin Pomegranate Syrup
2.5  Tbsp. Glycerine
2 tsp liquid lecithin **
1/4 tsp glucomanan powder (you can also use xanthan gum or guar gum)


Whisk everything together and process in your Ice cream maker according to manufacturer’s instructions.

You can also use the basic formula above to use any other syrup flavor. Strawberry is particularly good too, especially with the addition of 1 tsp of strawberry unsweetened cool aid powder! It kicks up the strawberry flavor nicely!

* If you are using syrups other than Monin you will need to also use a thickener since other sugar-free syrups are much thinner.
** Lecithin really helps with the emulsifying (dispersing fats in water) and mouth feel here as we are not using egg yolks! I have successfully use the supplement capsules that you can get at walgreens, walmart etc (just cut them open and squeeze out the lecithin, but since I’m making ice cream regularly now I am getting the 16 fl oz tub from Lorann Oils.) If you want/have to avoid soy altogether, netrition carries a Sunflower based Lecithin that is soy free!

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  1. Hi! I'm making this, it is churning in my ice cream maker as we speak. I didn't have the blackberry syrup but I had strawberry so I made strawberry/pomegranate :) I have a question about the lecithin. The texture coming out of the capsules (I got the sunflower one from netrition) was very gelly and sticky. Is that normal? At first it would not blend into the other ingredients so I put it in a blender. I'm just hoping it dissolves, otherwise I'll have bits of lecithin all over my ice cream. Is the soy one liquid form? Maybe I should have gotten that one?

  2. The lecithin I've used before, capsules and otherwise have always been thick and somewhat sticky, but it did mix ok with the ingredients. It takes a little bit of stirring usually, but I've never had bits. Come to think of it, it is usually around the consistency of natural honey and it takes about that much to stir it in. Hope it works out for you! :)

  3. I think it did end up dissolving into the other ingredients, when the ice cream was churning I did not see the bits. It's desert tonight! Can't wait! Thanks for your recipe and for answering so fast! :)


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Birgit Kerr