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Pictured above with my Ultimate Brownies and a Skinny Chocolate drizzle
What is life without ice cream? Here’s a basic recipe that can be adapted for many different flavors. Check out my ice cream recipe index for lots of great ideas!
(Shown below with natural peanut butter, sliced strawberries, and Skinny Chocolate, the recipe for which can be found in the book Trim Healthy Mama. The chocolate drizzle hardens as it cools.)
Need an E or FP ice cream base? I’ve got you covered right here!
You can find this recipe in my cookbook, Necessary Food.
- Blend all ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturer's directions. Freeze to firm up even more, 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.
If you don't have an ice cream maker, you could try freezing the blended mixture in ice cube trays, blending the cubes with a little unsweetened almond milk or heavy whipping cream in a high-powered blender until it reaches a soft-serve consistency, then freezing to firm up if desired.
Recipe updated 2/24/16
- I recommend sweetening this ice cream recipe with THM Pure Stevia Extract Powder, which can be purchased from the Trim Healthy Mama online store.
- To churn this ice cream, I use a Cuisinart 1 1/2 qt. Automatic machine. I’ve been very pleased with its results, although I often put the ice cream in the freezer for another hour or so after churning to firm it up.
- Vegetable Glycerin