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This recipe was updated 2/24/16.
Check out my Fresh Peach Soft Serve using this soft serve base!
Need a basic ice cream recipe for that moment when you need a creamy, refreshing dessert for a Fuel Pull or Energizing meal? You’ve come to the right place! This soft serve (I won’t call it ice cream because it’s low fat and therefore technically not ice cream) uses a neat secret ingredient: egg whites. Yeah! I’m not kidding! You’d never know what gives this soft serve it’s unique fluffy, creamy texture, but it is in fact egg whites. Use the pasteurized carton kind and you don’t have to worry about any adverse health effects.
The egg whites really volumize this ice cream as they freeze: 1 quart of soft serve liquid mixture becomes 1 1/2 quarts of soft serve!
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- 4 egg whites (3/4 cup carton egg whites)
- ¾ cup low-fat cottage cheese
- 1 T vegetable glycerin (I haven't tried making this ice cream without vegetable glycerin but you're welcome to try if you don't have it. I can't vouch for the results. The glycerin improves the texture of this low fat soft serve.)
- 1½ tsp. vanilla extract
- 5-6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
- ⅛ tsp. salt
- 1 tsp. glucomannan
- Blend all ingredients together until completely smooth and frothy (about a minute). Churn in an automatic countertop ice cream maker according to manufacturer's directions. After churning, transfer to a container immediately and stir as little as possible (or else the egg whites will lose their volume). Freeze to firm up even more, if desired.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
- Yields 4-5 servings
Feel free to add fruit to this for a refreshing E dessert.
- I recommend sweetening this ice cream with THM Pure Stevia Extract Powder, which can be purchased from the Trim Healthy Mama online store.
- Vegetable Glycerin
- I use a Cuisinart 1 1/2 qt. Automatic Ice Cream Maker for all my ice cream maker recipes. I’ve been happy with it so far.