Angelic Peanut Butter Cookie Dough Ice Cream
This ice cream has only 84 calories per typical half cup ice cream serving! (But who eats half cup servings??) I was going for a Halo Top feel - but with completely on-plan ingredients. | THM Fuel Pull if you stick to ¾ cup or less (THM S if you exceed that amount or add more fats to your meal), low carb, low fat, sugar free, gluten free
Author: Briana Thomas
Serves: 8
Ingredients
- 2 cups unsweetened almond milk
- 1¼ cups defatted peanut flour
- 1 cup half and half
- 1 cup pasteurized egg whites
- ¾ cup low-fat cottage cheese
- ¼ cup xylitol (or more, to taste)
- 1 tablespoon vegetable glycerin
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon THM Pure Stevia Extract Powder
- ¾ teaspoon glucomannan
Instructions
- Blend the ingredients together in a blender (or use an immersion blender) until completely smooth. Churn in a 1.5-quart countertop ice cream churn according to manufacturer's directions. The ice cream will be very soft when it stops churning, so I recommend transferring it to a shallow airtight container and freezing for several hours to firm up before eating. When you're ready to eat the ice cream, thaw it at room temperature until melty around the edges for best results.
- Some brownie chunks, peanuts, and/or chocolate sauce would be excellent accompaniments to this ice cream.
Notes
-This ice cream contains 3.13 grams net carbs per serving (fiber and sugar alcohols/glycerin subtracted).
-Visit my ice cream FAQs page for answers to common questions about ingredients, equipment, and what to do if you don't have an ice cream maker.
-I don't recommend replacing the xylitol with a less concentrated sweetener: the sugar alcohols are important in this recipe. Erythritol may work in its place (but I don't care for the taste), or you could try replacing both the xylitol and the stevia with THM Gentle Sweet (to taste).
-I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. I buy this brand from Amazon.
-Glucomannan brands can vary in strength, so if yours is on the strong side and you think it gives the ice cream a weird texture, feel free to decrease the amount. This was the amount that worked best for me; I use Konjac Foods brand glucomannan. Xanthan gum should work as well if you don't have glucomannan.
-Visit my ice cream FAQs page for answers to common questions about ingredients, equipment, and what to do if you don't have an ice cream maker.
-I don't recommend replacing the xylitol with a less concentrated sweetener: the sugar alcohols are important in this recipe. Erythritol may work in its place (but I don't care for the taste), or you could try replacing both the xylitol and the stevia with THM Gentle Sweet (to taste).
-I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. I buy this brand from Amazon.
-Glucomannan brands can vary in strength, so if yours is on the strong side and you think it gives the ice cream a weird texture, feel free to decrease the amount. This was the amount that worked best for me; I use Konjac Foods brand glucomannan. Xanthan gum should work as well if you don't have glucomannan.
Serving size: ¾ cup Calories: 126 Fat: 4 grams Carbohydrates: 10 grams Fiber: 2 grams Protein: 12 grams
Recipe by Briana Thomas at https://www.briana-thomas.com/angelic-peanut-butter-cookie-dough-ice-cream/