Peanut Butter Ice Cream
Low-carb, sugar-free, THM:S, Gluten/Egg free
Serves: 4-6
  • 2 cups unsweetened almond milk
  • ¾ cup cottage cheese
  • ¼ cup heavy whipping cream
  • ¼ cup natural peanut butter
  • 1 T vegetable glycerin, optional but highly recommended
  • 1 tsp. vanilla extract
  • 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • Hearty pinch salt
  • 1 tsp. glucomannan
  • ¼ cup peanuts, optional
  • Chopped 85% dark chocolate, optional
  1. Blend all ingredients except for the peanuts and chocolate together in a blender until completely smooth. Churn in an automatic ice cream churn according to manufacturer's directions. Towards the end, add the peanuts and chocolate chunks if desired. Serve immediately or freeze in a freezer-safe container until the desired consistency is achieved.
  2. 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.
  3. 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 ice cream maker, you could try freezing the blended mixture in ice cube trays, letting the cubes soften a bit, blending them in a high-powered blender until a soft-serve consistency is reached, stirring in the peanuts and chocolate chunks by hand, freezing until the desired firmness is reached, and serving.
Recipe by Briana Thomas at