Frozen Eggnog
Low-carb, sugar-free, THM:S, Gluten/peanut free | This makes a very thick frozen eggnog drink for you to share with one and all!
Serves: about 2 quarts
  • 2 cups unsweetened almond milk
  • ½ cup cottage cheese
  • ½ cup heavy whipping cream
  • 4 farm fresh eggs*
  • 1 T vegetable glycerin (helps keep this creamy), optional
  • 2 tsp. vanilla extract
  • 1 tsp. Grandma's molasses
  • ⅛ tsp. salt
  • ¼ tsp. THM Pure Stevia Extract Powder
  • 1-2 tsp. THM Super Sweet Blend, or more, to taste
  • ¼ tsp. nutmeg
  • ⅛-1/4 tsp. rum extract, to taste (I used Watkin's brand; start with ⅛ tsp. then add more if you like)
  • ½ tsp. glucomannan
  • -
  • ¾ cup heavy whipping cream
  • 1¼ cup unsweetened almond milk
  1. Blend the first section of ingredients together in order until totally smooth. Pour the mixture into ice cube trays (I used 3) and freeze until hard.
  2. When you are ready to make your eggnog, get the ice cube trays out and let them soften up for 10 minutes. Blend in a high-powered blender with the second section of ingredients for about a minute until smooth (mixture will be thick). Taste and adjust sweetness, rum flavor, and nutmeg as desired. You can also add more cream and/or almond milk for a thinner beverage if you like. Serve (yields about two quarts).
  3. Store any leftovers back by the vent in your fridge where it's cold and drink the next day.
*If you're concerned about salmonella poisoning, use pasteurized eggs.  These can be purchased, or you can make them at home (Google it).
Recipe by Briana Thomas at