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Recipe updated 3/16/16
This ice cream, like this PB&J Milkshake, was inspired by my days in the FP trenches on my recent Fuel Cycle. I wanted an evening snack that would fit Fuel Pull guidelines (low-carb and low-fat), so I decided to use one of my favorite new flavor combinations and whip up some strawberry almond soft-serve. This ice cream is more sorbet-/soft-serve-like than “ice cream” because it has a very low fat content, but it’s so creamy that you’ll never feel deprived!
What makes it creamy? Well, that would be the cottage cheese. Don’t knock it till you’ve tried it. I use cottage cheese in just about everything for a creamy “wow” factor without the heavy cream. Soup, ice cream, pie, frosting, my peanut butter milkshake…you name it – it’s got cottage cheese in it.
You could go many different places with this soft-serve. Substitute other extracts for the almond, substitute raspberries for the strawberries, omit the extract and add defatted peanut flour for a PB&J version (I’ll have a proper PB&J version coming out eventually)…the possibilities are endless! I love it as-is, and it’s the perfect pink for Christmas or Valentine’s Day! Or a summery snack…or just whenever you need a totally guilt-free, fat-busting dessert that doesn’t taste like diet food.
You can find this recipe (with an updated picture) in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- 1 cup low-fat cottage cheese
- 1 cup strawberries (if frozen, I suggest defrosting a bit to make things easier on your blender; measure after thawing)
- 1 T vegetable glycerin
- 1 tsp. almond extract
- 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- Blend all ingredients in a blender until completely smooth. Churn in an automatic ice cream maker according to manufacturer's directions. Serve immediately or let it firm up in the freezer for a little bit.
- 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 do not have an automatic ice cream churn, get one. They're awesome. Or you could blend the ice cream mixture, freeze it in ice cube trays, let the cubes soften a bit before blending in a high-powered blender, stir in any add-ins by hand, and either serve immediately or transfer to the freezer to firm up a bit.
I bet this mixture would make yummy popsicles!
- I use my Ninja blender to blend all my ice cream mixes. It does a great job.
- This automatic countertop Cuisinart ice cream maker is totally what your sweetie should get you for Valentine’s Day. Because ice cream is better than roses.
- Almond extract – I use this brand.
- THM Pure Stevia Extract Powder gives a wonderfully smooth sweetness to this ice cream. It can be purchased from the Trim Healthy Mama online store.
- Glucomannan lends a creamy texture. Vegetable Glycerin helps keep this ice cream soft and not icy.
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