Single-Serve Peanut Butter Ice Cream
THM:S, low carb, sugar free, gluten/egg free
Serves: 1
  1. Blend all the ingredients together in a high-powered blender until smooth (the mixture will be thick). Transfer to a bowl and stick it in the freezer for 30-40 minutes to firm up, stirring every 10-15 minutes for optimum texture. Enjoy!
  2. Yields 1 large snack serving or 2 dessert servings
*Whey protein powder makes this recipe slightly creamier, but I prefer the taste when it is made with collagen. My taste buds just don't like protein powder very well....
**You could use 2 T. defatted peanut flour instead of the peanut butter, but I prefer the texture and taste when using peanut butter. The oil in natural peanut butter tends to separate, so I like to take advantage of that and use the stiff, dry peanut butter that is left behind. This cuts back on fat but preserves the intense peanut flavor. If you decide to use defatted peanut flour and low-fat cottage cheese, this recipe would be a THM Fuel Pull.
***If you prefer a little extra sweetness, add a little THM Super Sweet Blend to round things out.
Recipe by Briana Thomas at