Strawberry Cardamom Superfood Ice Cream
THM:S, low carb, sugar free, gluten/egg/nut free
Author: Briana Thomas
Serves: 4-5
Ingredients
- 2 c. unsweetened almond milk (or carton coconut milk for a nut free option)
- 1 c. frozen diced okra, thawed*
- 1 c. strawberries
- ½ c. cottage cheese
- ½ c. heavy whipping cream
- 1 T. vegetable glycerin (optional but highly recommended)**
- 1 tsp. vanilla extract
- 7 doonks THM Pure Stevia Extract Powder
- ⅛ tsp. ground cardamom (or more, to taste)
- ⅛ tsp. salt
- ½ tsp. glucomannan
Instructions
- Blend all the ingredients together until smooth. Strain if desired (I do not). Churn the mixture in an automatic countertop ice cream churn according to manufacturer's directions. Transfer the ice cream to a sealable container and serve immediately or freeze for an hour or so until the desired firmness is reached.
- Leftovers frozen for an extended period of time will freeze hard, but if you thaw them in the refrigerator for 3-4 hours or on the counter for 30-40 minutes, they'll taste great (especially if you used vegetable glycerin)!
Notes
*I recommend using frozen okra, not fresh, because frozen okra has been blanched. The blanching process helps cut some of the sliminess for which okra is known and helps the okra blend better.
**Vegetable glycerin is a clear liquid that has some unique properties, one of which being that it improves the texture of ice cream and helps keep it scoopable instead of icy after thawing leftovers. It also helps keep the ice cream from sticking to the sides of the ice cream maker! I purchase my vegetable glycerin off of Amazon, and you can find a link for it below the recipe. Now that I have it, I never make ice cream without it, but if you don't have it, you can just leave it out (the texture won't be quite as creamy). I highly recommend getting some, though!
If you don't have an ice cream maker, you can try to make this in the blender. Freeze the blended ice cream mixture in ice cube trays, let the cubes soften a bit, then blend them to a soft-serve consistency in a high-powered blender, adding some cream to get them to blend, if needed. Freeze to firm up.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
**Vegetable glycerin is a clear liquid that has some unique properties, one of which being that it improves the texture of ice cream and helps keep it scoopable instead of icy after thawing leftovers. It also helps keep the ice cream from sticking to the sides of the ice cream maker! I purchase my vegetable glycerin off of Amazon, and you can find a link for it below the recipe. Now that I have it, I never make ice cream without it, but if you don't have it, you can just leave it out (the texture won't be quite as creamy). I highly recommend getting some, though!
If you don't have an ice cream maker, you can try to make this in the blender. Freeze the blended ice cream mixture in ice cube trays, let the cubes soften a bit, then blend them to a soft-serve consistency in a high-powered blender, adding some cream to get them to blend, if needed. Freeze to firm up.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at https://www.briana-thomas.com/strawberry-cardamom-superfood-ice-cream/