Summer Deliciousness: The Ice Cream Sundae Made With Homemade Thickened Ice Cream

raspberry-690205_1280Who wants ice cream?! In summer, everybody loves ice cream.

Thickened ice cream, in the dysphagia kitchen, means ice cream that remains in a pudding state as it melts. It uses xanthum gum food thickener to achieve this result.

Raspberry Sorbet

Yield: 3 c ( 690 g )   Total Prep Time: 11 Minutes    Difficulty:  Easy

This recipe uses frozen fruit, easier to store than fresh fruit. Contains fiber.

This recipe uses raspberries, but please substitute frozen peaches, mangoes, or other frozen fruits. This recipe uses milk, but the reader may use non-dairy milk.

I use stevia, a natural sweetener that comes in liquid and powdered form or an unrefined sugar such as honey, agave or maple syrup.

If this is made with stevia, it is appropriate for a diabetic diet. As with all Essential Puree recipes, please check with your health care provider.

Equipment: A high-speed commercial blender or a mini-food processor for smaller recipe. The high-speed blenders is a little pricier than regular blenders, but it is a good investment for the dysphagia kitchen. The


  • 1 cup (240 ml) milk, almond milk, cashew milk or coconut milk
  • Stevia or other sweetener, to taste or 4 tablespoons
  • 1 pound (454 g) frozen raspberries
  • Xanthum Gum Thickener, powder for the fruit
  • Gel Xanthum Gum Thickener for the sorbet: 5 oz. packets or bottle with pump, gel or powder, honey or nectar


In a blender, process frozen fruit to small bits before you add the thickener and liquid. Pulse the frozen fruit until it is in pieces the size of uncooked rice grains.

Use two .5 oz. packets or two scoops of powder xanthum gum for each pound of fruit. Sprinkle the thickener over the top of fruit. Combine. This will bind the free liquid to the solids, so the texture is consistent throughout the sorbet. Allow three minutes to thicken

Run the fruit puree through a mesh sieve with a silicone spatula to remove any particles of seeds or skin. (Small seeds may require a cheesecloth lining in the mesh sieve, to remove tiny seeds, as from strawberries or kiwi).

Add the milk and sweetener of your choice to the fruit puree in the mini food processor or high speed blender. Make sure to leave 2-3 inches of room at the top of your blender or food processor.

Add thickener Six packets of Simply Thick .5 oz. or six strokes of thickener from larger bottle with pump dispenser..

Pulse a few times to incorporate, then puree 30 to 60 seconds. (Do not over-process or sorbet will begin to melt. Adjust thickener to reach desired consistency.)

Makes two generous half cup portions. Extra portion may be frozen in single serving glass containers with lids. If frozen, before service, allow to stand for ten minutes on the counter.

Click for the link to Simply Thick Instructions for Mixing with Liquid.

Shopping tip: The high speed blender is used over a period of time. With the money saved on commercial foods, it pays for itself in time.

How to Thicken Your Favorite Flavor of Ice Cream

This is a different technique. It is very easy. Check about suitability of your favorite flavor with your healthcare provider.

Make sure the selected flavor is safe for the swallow. This means no nuts, hard candies, sharp bits of cookies or any hardened syrups that would be unsafe for the swallow. A high speed blender will pulverize all particles. Marshmallow is not recommended for a safe swallow.


Allow ½ cup of ice cream to soften on the counter for fifteen minutes.

Add the softened ice cream to the pitcher of a mini food processor or high-speed blender,

Buzz for ten or twenty seconds, until smooth with all particles pulverized.

Add Simply Thick Easy Mix:

  • 1 6g packet Nectar or one stroke of pump container
  • 1 12g packet Honey or 2 strokes

Process until thoroughly mixed.

Place in a serving dish and serve.

For larger amounts:

Please click on the manufacturer’s instructions for thickening larger amounts.

This is a convenience. Freeze the extra servings into single serving containers.

Glass works best. Half cup Mason jars are good for this purpose. Fill the Mason jar or bowl three-quarters full to allow for expansion of liquid when freezing. Cover loosely with the Mason jar lid, again, to allow for expansion. These take up less room in the freezer.

For serving a frozen portion, allow the ice cream to soften on countertop for ten minutes before serving.


Chocolate Sauce: The manufacturer recommends drizzling a good chocolate syrup. Stir in a teaspoon of thickener. Combine with a fork. This sauce should be the same thickness as the ice cream. The bite is the spoon of ice cream dipped in the chocolate sauce.

Whipped Topping: The manufacturer recommends serving with a dollop of whipped cream.