Single-Serve Mint Chocolate Chip Ice Cream
THM:S, low carb, sugar free, gluten/egg/nut free (use an allergy-friendly chocolate, such as Pascha brand)
Author: Briana Thomas
Serves: 1
Ingredients
- 1 c. crushed ice
- ⅓ c. fresh spinach
- ⅓ c. cottage cheese
- ⅓ c. half and half
- 2 T. collagen
- 1 tsp. THM Super Sweet Blend (or more, to taste)
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- Small dash each mint extract and peppermint extract, to taste
- ¼ tsp. glucomannan (rounded)
- -
- Chopped 85% dark chocolate or sugar-free chocolate chips
Instructions
- Blend all the ingredients (except the chocolate) in a blender until smooth. (I use this Vitamix with a tamper.) Be sure to use only a small amount of the mint and peppermint extracts at first, then increase to taste if desired. It's easy to get too much (but the strength will dissipate a bit when frozen)! Stir the chopped chocolate or chocolate chips into the ice cream by hand, then put it in the freezer for 30-60 minutes until the desired consistency is reached, stirring often. Enjoy! You can use this as a dessert or a snack on its own since it contains protein. Hey, you could even eat it for breakfast if you want!
Notes
Don't have spinach? Leave it out, add a drop of green food coloring (or omit entirely and have a white mint chocolate chip ice cream), and miss out on the green benefits.
No, I don't recommend substituting Greek yogurt for the cottage cheese; it's too tangy. You don't taste the cottage cheese but it adds a nice creaminess as well as protein.
If you don't have half and half you could try substituting half unsweetened almond milk, half heavy whipping cream. I prefer the texture of using all half and half, though. For a richer result, use part half and half and part cream.
You could substitute whey protein powder for the collagen, but I prefer the taste (or lack thereof) of collagen.
Feel free to use your favorite sweetener to taste in place of the sweeteners I have called for in the recipe.
No, I don't recommend substituting Greek yogurt for the cottage cheese; it's too tangy. You don't taste the cottage cheese but it adds a nice creaminess as well as protein.
If you don't have half and half you could try substituting half unsweetened almond milk, half heavy whipping cream. I prefer the texture of using all half and half, though. For a richer result, use part half and half and part cream.
You could substitute whey protein powder for the collagen, but I prefer the taste (or lack thereof) of collagen.
Feel free to use your favorite sweetener to taste in place of the sweeteners I have called for in the recipe.
Recipe by Briana Thomas at https://www.briana-thomas.com/single-serve-mint-chocolate-chip-ice-cream/