Monday, May 30, 2011

Homemade Ice Cream from THRIVE? YOU BET!

So I am on a mission to prove that you can make anything with THRIVE!  Not only make it, but make it better!!  A couple of weeks ago I decided to tackle homemade ice cream.  Since our THRIVE Butter Powder has such a strong butter taste, I ended up adding pecans to it and making butter pecan ice cream.  But I wasn't really happy with it.

So I decided that a Memorial Day cookout at my brother's was the perfect reason to give it another try!
And I must say that it turned out great!  
How does it look to you?
 So here it is....and it is soooo easy!!

8 cups THRIVE Instant Milk, prepared
1 1/2 cup THRIVE Powdered Butter, prepared
2 cups THRIVE Sugar
2 1/2 T of Vanilla  (adjust to taste)

To prepare Instant Butter, add water to butter and wisk well.  Start with 1/2 cup water, then add water 1/8 cup at a time until butter is the consistency of pancake batter.
Wisk in Sugar and then the vanilla.
To prepare instant milk, add the powder to water and wisk in.   Slowly wisk into butter and sugar mixture.   Mix well and pour into your ice cream freezer.  To cut down on the freezer time, prepare your milk ahead of time and chill.  
Oh, and don't forget that our THRIVE Instant Milk
is fat free!
This makes a nice rich vanilla ice cream.  I got so many compliments on this and it was so easy!
To make it Butter Pecan Flavor, double the butter and add pecans according to your freezers instructions.  I say this because some freezers like you to wait until the ice cream is starting to thicken before adding the nuts so they don't all fall to the bottom.  The Butter Pecan was good, but my bunch like the vanilla better!

I paired it with our Triple Berry Crisp from our THRIVE Cookbook.  Here is that recipe.


  • 1 1⁄2 c thrive freeze dried blackberries, rehydrated
  • 1 1⁄2 c thrive freeze dried raspberries, reconstituted
  • 1 1⁄2 c thrive freeze dried blueberries, reconstituted
  • 2 T thrive white sugar
  • 1 c thrive white flour
  • 1 c thrive quick oats
  • 3⁄4 c thrive brown sugar, packed
  • 1⁄2 t ground cinnamon
  • 1⁄4 t ground nutmeg
  • 3⁄4 c cold butter, cubed


*Preheat oven to 350 degrees Fahrenheit.
*In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
*In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.
*Press half of mixture in the bottom of an 8x8-inch pan. Cover with berries, then sprinkle remaining crumble mixture over the top.
*Bake for 30-40 minutes (or until fruit is bubbly and topping is golden brown).

This was sooo good!!
Be sure to visit to order some of our THRIVE Butter Powder and our Instant Milk!

 Only available in #10 Can - $20.19

Pantry (Small) Can $9.09 or in a #10 - Can $21.19

I have some special posts coming up on both of these great products! 

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Misty said...

Incredible! Thanks for the recipe!

Anonymous said...

This sounds awesome! Thank you for sharing this recipe, I can hardly wait to try it!

suriya said...

This looks great I have never seen anything like it before thanks for sharing.


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