This post may contain affiliate links. Click here for my affiliate disclosure. Thank you for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
Recipe and pictures updated 2/24/16.
Between ice cream and chocolate, I don’t know which would be the quickest way to my heart. So I combined them.
And we’re not just talking chocolate. We’re talking melt in your mouth fudge chunks in creamy vanilla ice cream that tastes totally yummy but is totally healthy. Happy Valentine’s Day (or Single’s Awareness Day, depending on your Facebook relationship status. Mine reads, “Blissfully unattached.”).
I’m just gonna shut up now while you go make this ice cream. Because words would just detract from the atmosphere.
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- ½ cup cottage cheese
- ½ cup heavy whipping cream
- 1 T vegetable glycerin, optional but highly recommended
- 1½ tsp. vanilla extract
- 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- 2 T butter
- 2 T natural peanut butter
- 1½ T cocoa powder
- 2 packets Truvia (1½ tsp. or use ¾ tsp. THM Super Sweet Blend)
- 1 T unsweetened almond milk
- Combine all the ice cream ingredients together in a high-powered blender and blend until completely smooth. Freeze the mixture in an automatic ice cream churn according to manufacturer's directions. (See below for the model I use.)
- Meanwhile, soften the butter and peanut butter together in a bowl in the microwave. Stir in the cocoa powder and sweetener until totally mixed. Add the tablespoon of unsweetened almond milk and whisk until everything blends together smoothly and the fudge thickens. Set aside.
- When the ice cream is done, transfer it to a freezer-safe container. Put the fudge on top and using a knife, swirl it into the ice cream until it is in chunks of your desired size. Put the ice cream in the freezer to allow it and the fudge to firm up (about half an hour, or longer if desired).
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- 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.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Ninja blender
- Vegetable Glycerin
- THM Pure Stevia Extract Powder and Sweet Blend can be purchased from the Trim Healthy Mama online store.
- Hershey Unsweetened Cocoa Powder
Don't forget to subscribe via email so you never miss a post! There's a sign up thingy in the sidebar to your right if you're on desktop, or it may be at the bottom of the page if you're on mobile. You can also follow me on Facebook and Pinterest!