Brianafinger Ice Cream
 
 
THM:S, low carb, sugar free, gluten/egg free
Author:
Serves: 5-6
Ingredients
Ice cream:
  • 3 c. unsweetened almond milk
  • ½ c. + 2 T. heavy whipping cream
  • ½ c. cottage cheese
  • ¼ c. + 2 T. natural peanut butter
  • 1 T. vegetable glycerin (optional but highly recommended)*
  • 1 tsp. vanilla extract
  • 7-8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt (scant)
  • ¾ tsp. glucomannan
Mix-ins:
  • ½ T. butter
  • ½ c. unsweetened coconut flakes
  • -
  • 50g 85% dark chocolate (2 wrapped candy bar sections from the Moser Roth bars found at Aldi)
Instructions
  1. Make the ice cream by blending all the ice cream ingredients together until smooth and churning in a 1.5-qt. automatic countertop ice cream maker according to manufacturer's directions.
  2. While the ice cream is churning, toast the coconut in the butter in a skillet on the stovetop. When the coconut is toasted, transfer it to a freezer-safe container and chop/shave the dark chocolate over it. Put this in the freezer to chill until the ice cream is finished churning.
  3. When the ice cream is finished churning, transfer the ice cream to the freezer container and stir the coconut flakes and chocolate into the ice cream. Serve immediately or freeze for an hour or so to firm it up some more, if desired.
  4. Homemade ice cream is best fresh, but if you have leftovers, freeze them, then thaw for 30 minutes on the counter before eating. Vegetable glycerin helps keep ice cream that is frozen hard, then thawed, from being so icy. Adding additional cream in place of some of the almond milk will help with this too, but I like to keep my ice cream on the lighter side.
Notes
*Vegetable glycerin really improves the texture of the ice cream and helps keep it from sticking to the sides of the ice cream maker so much.
If you don't have an ice cream maker, you can try freezing the ice cream mixture as ice cubes, then use a high-powered blender to blend them (with a little almond milk and/or cream if necessary) to a soft-serve consistency. Let the cubes soften a bit before blending for best results.
Recipe by Briana Thomas at https://www.briana-thomas.com/brianafinger-ice-cream/