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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!
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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.