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 updated 2/24/16. Pictures updated 7/13/14. I changed the name to “Horsetracks Ice Cream” 12.6.16, but the recipe was not changed.
Moosetracks happens to be one of my favorite ice cream flavors, and I don’t think I’m alone in that. Chocolate and peanut butter are a natural pairing. The good news is that you can have a healthy version of your favorite treat!
Don’t have an ice cream maker? No problem! Here’s a single-serving Horsetracks Ice Cream recipe that you can make without a machine!
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 farm-fresh egg*
- 1 T vegetable glycerin, optional but highly recommended
- 1 tsp. vanilla extract
- 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- Natural peanut butter
- ¼ cup refined coconut oil, melted
- 2 T cocoa powder
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Blend all the ice cream ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturer's directions.
- Meanwhile, melt the coconut oil and cocoa powder together. Stir in the stevia and set the mixture aside.
- When the ice cream is done churning, transfer it to a freezer-safe container. Place a few dollops of peanut butter on top and drizzle the ice cream with the chocolate mixture. Put the ice cream in the freezer. After 5-10 minutes , use a spoon to swirl the peanut butter and chocolate into the ice cream. Return to the freezer to harden to desired consistency (or eat right away).
- 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.
If you don't have an ice cream maker, you could try freezing the mixture in ice cube trays, then blending the frozen cubes in a high-powered blender. You may have to add some almond milk or cream to get the mixture to blend. Stir in the peanut butter and chocolate swirl by hand after blending.
I changed the name to "Horsetracks Ice Cream" 12.6.16, but the recipe was not changed.
- I recommend sweetening this ice cream with THM Pure Stevia Extract Powder, which can be purchased from the Trim Healthy Mama online store.
- I use a Cuisinart 1 1/2 qt. Automatic Ice Cream Maker for all my ice cream making. I’ve been happy with it so far.
- Vegetable Glycerin
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!