Single-Serve Birthday Cake Ice Cream
THM:FP (with S option), low fat, low carb, sugar free, gluten and peanut free (without the peanut butter on top, that is)
Serves: 1
  • Ice Cream:
  • 1 cup crushed ice
  • ⅓ cup cottage cheese
  • ¼ cup unsweetened almond milk
  • ½-1 scoop vanilla whey protein powder
  • Rounded ¼ tsp. glucomannan
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • Scant ½ tsp. baking powder
  • Hearty dash each of butter and almond flavorings/extracts
  • 2 drops of blue food coloring, optional
  • -
Optional Frosting Swirl (makes this an S - no longer low fat):
  • 1 T refined coconut oil, melted
  • A very minute sprinkle of THM Pure Stevia Extract Powder; taste as you go
  • Dash of vanilla flavoring
  • Drop of blue food coloring, optional
  1. Blend the ice cream ingredients together and pour into a freezer-safe bowl/container (put it in the freezer until you're ready to pour the frosting mixture over it).
  2. Combine the frosting swirl ingredients and drizzle over the ice cream, swirling it in just a little with a spoon. Return the bowl to the freezer for 45 minutes to an hour.
  3. Stir twice within the first 30 minutes for the optimum texture and more even freezing. Serve when the ice cream reaches the desired consistency. If it gets too hard, just defrost for a little bit in the microwave.
  4. I love to eat this with some natural peanut butter on top (THM:S).
This makes a great S dessert (it makes enough for two people, unless you're really hungry), or you can add a full scoop of protein powder and use it as a meal for one person (if you're in the mood for ice cream for breakfast or something. I get that feeling once in awhile.). My favorite topping for this ice cream is peanut butter (use natural).
You could omit the freezing step and just enjoy this as a thick milkshake.
Recipe by Briana Thomas at