Feel free to use your favorite low glycemic sweetener to taste in place of the THM Pure Stevia Extract Powder (as long as it will easily dissolve). I don’t recommend substituting another sweetener for the xylitol as it helps keep the ice cream from freezing hard when stored long term. I like the combination of xylitol and stevia for the best texture and rounded sweetness that’s pretty easy on the budget.
Glucomannan is a natural thickening agent. (I like
THIS ONE.) If you don’t have it you could try substituting xanthan gum in its place.
I purchase dried mint at a local Middle Eastern/Mediterranean grocery store fairly cheaply. It’s used as a seasoning in cooking and also as a tea. While mine wasn't labeled as such, I believe it's spearmint, not peppermint. Check local ethnic grocery stores, health food or bulk food stores, or online (
CLICK HERE). I haven’t tried using fresh mint in this recipe.
Any fat percentage of cottage cheese will work. The cottage cheese adds creaminess and protein without a lot of calories. I don’t recommend substituting Greek yogurt in its place (too tangy).
I don't recommend omitting the vegetable glycerin. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. I like
THIS BRAND.
If you have too much ice cream base to fit in your ice cream maker, make a few popsicles with the remainder!
Nutrition and allergy information calculated for the ice cream alone as written (no toppings). Be sure to use noncontaminated ingredients. Gluten free, try carton coconut milk for a nut free version if you can have coconut products (also contains coconut oil)