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Hmm…betcha can’t guess what brand I was trying to emulate with the name “Angelic Peanut Butter Cookie Dough Ice Cream.” 😉 Like the fancy and super-expensive low-calorie-high-protein ice cream pints on the market today (Hello, Halo Top!), this recipe takes any guilt out of eating ice cream – but it doesn’t take the FUN out of it! AND there aren’t any off plan ingredients in this one, Trim Healthy Mamas. No cane sugar to be found here. What you will find is a delicious ice cream that tastes like peanut butter cookie dough and sports only 84 calories per half cup serving. I don’t usually count calories, but I do try to be calorie conscious, and I was so curious about the nutrition facts on this ice cream recipe that I ran the numbers using MyFitnessPal.
I personally think that 3/4 cup of ice cream is a more realistic serving size than the typical half cup used in calculating nutrition info, so I ran the numbers and found that in a 3/4 cup serving of this Angelic Peanut Butter Cookie Dough Ice Cream there are 126 calories, 4 grams of fat, 3.13 grams of net carbs (substracting fiber, sugar alcohols, and glycerin), and 12 grams of protein! Mamas, this is a THM Fuel Pull! You can eat more than 3/4 cup if you want…it’ll just become a THM S. Since this ice cream is on the low-fat side, it benefits from a longer thaw time once it freezes hard. Let it thaw on the counter until melty around the edges for best results.
Tip: Store ice cream in a shallow container to speed up thaw time!
This recipe is based off of my Peanut Butter Cookie Doughsicles, which include defatted peanut flour and baking powder for that real cookie dough flavor. (I prefer ProteinPlus brand defatted peanut flour.) This ice cream recipe even includes eggs – pasteurized egg whites, that is. They add a neat fluffy texture and extra protein.
Have questions about making your own healthy ice cream and what equipment and ingredients you should use? CLICK HERE to get your ice cream FAQs answered!
Note: Recipes posted here on my blog after May 2018 will not be in my second cookbook coming out soon, so if you like hard copies, print them for reference. 🙂 The second cookbook is made up of 50% cookbook exclusive recipes and also includes the recipes published on my blog from August 2016 (where Necessary Food stopped) through May 2018. The new cookbook will include two more Halo-Top-esque ice cream recipes…a chocolate peanut butter cup version and a birthday cake ice cream recipe!
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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all my Fuel Pull recipes
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Peanut Butter Cookie Doughsicles
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
THM Natural Burst Extracts are here!
Trim Healthy Mama just released the first 6 extracts from its long-awaited natural extract series. They’re on sale at an introductory price right now (through September 4, 2018), and you can find them at the following pages:
- Natural Burst Extract: Caramel
- Natural Burst Extract: Cherry
- Natural Burst Extract: Coconut
- Natural Burst Extract: Maple
- Natural Burst Extract: Pecan
- Natural Burst Extract: Pineapple
- Natural Burst Extract: 6 Pack (Caramel, Cherry, Coconut, Maple, Pecan, Pineapple)
NOTE: these Natural Burst extracts are much stronger than the regular extracts you’d buy at your local grocery store, so you may only need about half of what my recipes call for if using these Natural Burst extracts instead of the Watkins brand I usually use (which I find at Walmart). Taste and adjust.
Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details!
- 2 cups unsweetened almond milk
- 1¼ cups defatted peanut flour
- 1 cup half and half
- 1 cup pasteurized egg whites
- ¾ cup low-fat cottage cheese
- ¼ cup xylitol (or more, to taste)
- 1 tablespoon vegetable glycerin
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon THM Pure Stevia Extract Powder
- ¾ teaspoon glucomannan
- Blend the ingredients together in a blender (or use an immersion blender) until completely smooth. Churn in a 1.5-quart countertop ice cream churn according to manufacturer's directions. The ice cream will be very soft when it stops churning, so I recommend transferring it to a shallow airtight container and freezing for several hours to firm up before eating. When you're ready to eat the ice cream, thaw it at room temperature until melty around the edges for best results.
- Some brownie chunks, peanuts, and/or chocolate sauce would be excellent accompaniments to this ice cream.
-Visit my ice cream FAQs page for answers to common questions about ingredients, equipment, and what to do if you don't have an ice cream maker.
-I don't recommend replacing the xylitol with a less concentrated sweetener: the sugar alcohols are important in this recipe. Erythritol may work in its place (but I don't care for the taste), or you could try replacing both the xylitol and the stevia with THM Gentle Sweet (to taste).
-I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. I buy this brand from Amazon.
-Glucomannan brands can vary in strength, so if yours is on the strong side and you think it gives the ice cream a weird texture, feel free to decrease the amount. This was the amount that worked best for me; I use Konjac Foods brand glucomannan. Xanthan gum should work as well if you don't have glucomannan.
You can pin this recipe here:
Phenomenal in my ninja creami!
Hi Brianna! I was wanting to order your cookbook necessary foods, but am wondering if you have meant dairy free options? Or maybe your other cookbook would be better for me? Thanks!
Hi Karen! Thanks for your interest! Convenient Food would have more dairy free options than Necessary Food, but I’m by no means dairy free. 🙂
Is there any way to replace the peanut flour??? Thank you!
I’m sorry – I can’t think of any off hand.
What can I sub the xylitol for? It makes my stomach really upset.
If you substitute for the xylitol you’ll miss out on its anti-freezing properties, but feel free to replace with your favorite low glycemic sweetener, to taste.
This came out absolutely amazing. next time im going to make a homemade “thin” jelly and mix it in right before its done. it was heavenly!
Oh this looks great! Looks like I have an ice cream named after me😁. Couldn’t ask for anything better!
-Angelic
Haha…that’s awesome!
Hello Briana,
I can’t even believe how good this ice cream is!!!
The texture is creamy and succulent, I was hovering with a spoon over the ice cream maker while it was churning! 🤫
It was my first time using vegetable glycerin and boy – is it worth it! No more grainy, crystallized ice cream!
It actually did stop the cream from freezing to the side of the bowl, no ice cream wasted! 👍
Thank you, Briana for all your wonderful recipes and your help on my way to a healthier me! ❤️
Hi Eva! Wow, I’m so glad you liked it! You’re right – vegetable glycerin really is a game changer. So glad it worked for you!
Looks very tasty! Can you tell me what the baking soda does in this recipe? Thanks!
The recipe actually calls for baking powder, not baking soda. 🙂 The baking powder adds to the cookie dough flavor.
Oh, this sounds right up my alley! Definitely going to try this! I’ve never used vegetable glycerine before. Should be fun to play with something new. 😉
Dairy- free substitutes would be greatly appreciated by many. I can figure out the almond milk ( coconut milk or flax due to nut allergy) heavy cream is easy, but cottage cheese is a mountain that I haven’t mastered yet. Suggestions?
Hi Jan! The cottage cheese substitute really all depends on the recipe. For dairy-free ice creams, I usually use a coconut milk base, and you’ll be able to find a few dairy-free ice cream recipes using that in my upcoming cookbook. My best recommendation for something like this would be to add the flavor components of this ice cream to a basic dairy-free ice cream base instead of trying to substitute for each ingredient. 🙂 Since I don’t have any allergies myself, I’m not a primarily allergy-friendly blogger, but I do try to give easy swaps when they exist. Otherwise I just try to provide dairy-free recipes interspersed with the regular recipes so there’s something for everyone. Often if I’m creating something dairy free it’s easier to just start that way from the beginning instead of providing swaps for each ingredient (and I get better results that way). I’ve tried to do this in my second cookbook! I wish I could make every recipe work for everyone, but I’m only one person with limited resources. 🙁
I just bought the THM extracts by clicking on your link… a pack of 6. I took extra work this summer because we don’t homeschool over the break and my big kids can babysit my little one! A treat for me — all of them as a sampler pack. Angelic Ice Cream is in the maker now. They are having a fresh cherry pie from the farm stand. Praying the Lord gives me some will power. I will eat the ice cream!
Thank you so much for thinking of me! I hope you enjoy that ice cream!
This looks amazing Briana! I know the next ice cream recipe I’m making. Have you heard of Enlightened ice cream? It’s very similar to Halo Top but it’s creamier and has less sweetener aftertaste in my opinion. Not suggesting it would’ve changed the way you interpreted this recipe though. Just wondering if you’ve ever tried it. Movie Night, popcorn ice cream with chocolate chips and caramel swirls, is my favorite flavor, I know it sounds weird but it’s so good!
No, I haven’t tried it, but that flavor sounds intriguing!
I can’t wait to try this recipe as I am an “Icecreamaholic” BUT I also am diabetic and have IBS. On the FODMAP diet, I cannot eat any sugar substitute ending in “ol.” Please consider changing the sorbitol in this recipe. I will find my own substitutes and look forward to enjoying this healthy snack. Thanks for all you do.
Hi Lois! I actually used xylitol in this recipe, not sorbitol, but chances are that’s off limits for you too. I’m sorry! I use xylitol because it helps the texture of the ice cream.
This looks AWESOME! Could i omit the defatted peanut flour, or is it needed for the texture? I am allergic to nuts, so I can’t have halo top(nut warning), and have been looking for a substitute, i recently found out that Breyers has a new healthy version of ice cream, and it is Awesome, but really expensive per pint. You basic scoopable ice cream is really good, but sometimes I feel I am overloading on the calories(especially if I had a heavy S meal already that day)!
I really love your recipes and I can’t wait for your new cookbook!
I’m afraid the peanut flour is important for the taste and nutritional info of the ice cream…not sure about the texture though. Maybe the flavors coming up in my cookbook will be more easily adapted for your allergy. 🙂
Thanks for your reply! I will check your cookbook as soon as I get it!
This sounds good Brianna. I have noticed on many of ur recipes u link to the Konica brand glucomannon. It is not available for purchase anymore. Can you suggest another brand that is good and May b less expensive than THM? Thank you…
Hi Sheila! I just noticed in the last week or two that it’s no longer available for purchase, so I actually just sent them an email this week asking if it will ever become available again and I’m waiting to hear back. It’s the only brand I’ve ever used and I love it, so I’m very sad if it won’t be produced anymore! I don’t have any other recommendations because this is all I’ve ever used.