Strawberry Almond Soft Serve
Prep Time
Total time
Enjoy this creamy Strawberry Almond Soft Serve whenever you need a guilt free, fat-busting dessert that doesn't taste like diet food!
Recipe type: Ice Cream
Cuisine: THM Fuel Pull, Low Carb, Low Fat, Sugar Free
Serves: 3-4
  • 2 cups unsweetened almond or cashew milk
  • 1 cup strawberries (thawed if frozen)
  • 1 cup low-fat cottage cheese
  • 1 tablespoon vegetable glycerin
  • 1 teaspoon almond extract (I use Watkins brand)
  • 6 doonks (3/16 teaspoon) THM Pure Stevia Extract Powder (or more, to taste)
  • ⅛ teaspoon salt
  • 1 teaspoon glucomannan
  1. Blend all ingredients in a blender until completely smooth, adding the glucomannan last, right before blending so it doesn't clump. Taste and add more sweetener if desired (a lot of people like things sweeter than I do.) Churn in a 1.5 quart countertop ice cream churn according to manufacturer's directions. Serve immediately or transfer to a shallow airtight container and let the ice cream firm up in the freezer for a little bit.
  2. This ice cream is best eaten fresh. If you have leftovers, freeze them and when you're ready to eat them, either let them thaw for 3 hours in the fridge or 30-40 minutes on the counter, or defrost them for a few seconds in the microwave.
-The vegetable glycerin helps keep the ice cream from sticking to the sides of the ice cream maker. It also improves the texture of the ice cream.
-Since publishing this recipe originally, I've learned that using xylitol to sweeten ice cream helps keep it from getting so hard in the freezer. You're welcome to experiment with sweetening the ice cream with xylitol (to taste) in place of or in addition to the stevia called for in the recipe, depending on your desired sweetness level.
-Xanthan gum can usually be substituted for glucomannan in recipes and is easier to find locally.
-You could substitute other extracts for the almond, substitute red raspberries for the strawberries, or omit the extract and add defatted peanut flour for different variations. Feel free to add extra strawberry chunks or puree after the ice cream is done churning (stir in by hand). You could also add chopped almonds, but that would take this out of the low-fat category (and turn it into an S for THMs).
-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 to a soft-serve consistency in a high-powered blender, stir in any add-ins by hand, and either serve immediately or transfer to the freezer to firm up a bit.
-I bet this mixture would make yummy popsicles!
-Nutrition information calculated on 4 servings.
ALLERGY INFO: gluten free, egg free, peanut free
Recipe updated 3.16.16
Calories: 91 Fat: 3 grams Carbohydrates: 5.25 grams net carbs (minus fiber and glycerin) Protein: 7 grams
Recipe by Briana Thomas at