Maple Cookie Ice Cream
 
 
Low-carb, sugar-free, THM:S, Gluten/peanut free
Author:
Serves: Around a quart (4-5 servings)
Ingredients
  • 2 cups unsweetened almond milk
  • ¾ cup cottage cheese
  • ½ cup heavy whipping cream
  • 1 farm fresh egg*
  • 1 T vegetable glycerin, optional but highly recommended
  • ½ tsp. vanilla extract
  • 1½ tsp. maple flavoring (I use Watkin's brand)
  • 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
Cookie Crumbs:
  • 1½ T butter, melted
  • 3 T low-carb flours of choice (I used a combination of oat fiber and almond flour; use gluten free versions if necessary)
  • 2 packets Truvia (1½ tsp.) or ¾ tsp. THM Super Sweet Blend
  • Dash of vanilla extract
Pecans and sugar-free maple syrup for serving, optional
Instructions
  1. Blend all the ice cream ingredients in a blender until smooth. Churn in an automatic ice cream churn according to manufacturer's directions.
  2. Meanwhile, combine all the cookie crumb ingredients, press them onto a greased metal baking sheet, and broil until lightly browned. Freeze to cool quickly.
  3. When the ice cream is done, stir in the cookie crumbs by hand and freeze the ice cream to firm up some more, if desired. Serve.
  4. 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.
  5. 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.
Notes
*If you're concerned about salmonella poisoning, use a pasteurized egg.  These can be purchased, or you can make them at home (Google it).
If you don't have an ice cream maker, you could try freezing the blended ice cream mixture in ice trays, letting the cubes set out a bit to soften, blending them in a high-powered blender to soft-serve consistency, stirring in the cookie crumbs by hand, and freezing to the desired hardness.
Instead of making cookie crumbs, you can crumble up some of my Pecan Pie Bars and stir them in instead!
Recipe by Briana Thomas at https://www.briana-thomas.com/maple-cookie-ice-cream/