Can whipped cream stabalised with gelatin be re-whipped?

I was thinking of making ice cream with whipped cream. Since I don't have an ice cream maker, I want to use the freeze and churn(hand held mixer) and freeze and churn method.

Will I lose volume if I stabalise the cream w gelatin before adding it to the base, freeze, then churn ?

Does the above make sense?thnks


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