Brownie Batter Ice Cream with Peanut Butter Chips
Low-carb, sugar-free, THM:S, Gluten free
Serves: 4-5
  • 2 cups unsweetened almond milk
  • ½ cup cottage cheese
  • ½ cup heavy whipping cream
  • 3 T cocoa powder
  • 1 T vegetable glycerin (optional but highly recommended)
  • ½ tsp. baking powder (this helps add to the brownie batter flavor)
  • ½ tsp. vanilla extract
  • ½ tsp. butter flavoring
  • ¼ tsp. almond flavoring
  • 7 doonks THM Pure Stevia Extract Powder, to taste (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
For the peanut butter chips:
  1. First, combine the ingredients for the peanut butter chips and freeze while assembling the ice cream. Once the peanut butter chip mixture is frozen, break it apart into pieces with a knife or fork. (To save dishes, I usually just freeze it in the container I'm going to be putting my ice cream in after churning.)
  2. Combine all the ice cream ingredients in a blender and blend until smooth. If you don't think brownie batter sounds good, feel free to omit the baking powder and butter and almond flavorings and just go with straight chocolate ice cream. Churn in an automatic ice cream churn according to manufacturer's directions, stir in the peanut butter chips by hand, then freeze in a freezer-safe container until the desired consistency is achieved (optional). I'm sure bits of brownie would be an awesome addition to this ice cream. Yields 4-5 servings.
  3. 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.
  4. 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 do not have an automatic ice cream churn, get one. They're awesome. Or you could blend the ice cream mixture, freeze it in ice cube trays, let the cubes soften a bit before blending in a high-powered blender, stir in the peanut butter chips by hand, and either serve immediately or transfer to the freezer to firm up a bit.
Recipe by Briana Thomas at