Birthday Cake Ice Cream
THM:S, Low-carb, Sugar free, Gluten and peanut free (without natural peanut butter on top, obviously)
Serves: 4-5
  • 2 cups unsweetened almond milk
  • ½ cup heavy whipping cream
  • ½ cup cottage cheese
  • 1 farm-fresh egg
  • 1 T vegetable glycerin, optional but highly recommended
  • 1 tsp. butter flavoring
  • 1 tsp. almond flavoring
  • 1 drop yellow food coloring, optional
  • ½ tsp. baking powder
  • 6-7 doonks of THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  • -
Frosting swirl:
  • 2 T refined coconut oil
  • 1 T heavy whipping cream
  • 1 tsp. THM Super Sweet Blend
  • 2 tsp. oat fiber (use gluten free if necessary)
  • Dash vanilla extract
  • 1 drop blue food coloring, optional
  1. In a high-powered blender, blend all the ice cream ingredients until completely smooth. Churn in an automatic countertop ice cream churn according to manufacturer's directions.
  2. Meanwhile, heat the coconut oil, heavy whipping cream, and sweetener together until the coconut oil is melted (15-25 seconds in the microwave). Whisk in the oat fiber, vanilla, and food coloring. The mixture might look separated, but keep whisking until it emulsifies.
  3. When the ice cream is done, transfer it to a freezer-safe container and pour the frosting mixture over it. Swirl the frosting mixture into the ice cream with a knife and freeze for a few minutes to firm it up (or longer, until the desired consistency is reached). Yields 4-5 servings. I like to eat this ice cream with some natural peanut butter!
  4. Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
  5. I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
If you don't have an ice cream maker, you could try freezing the mixture in ice cube trays and then blending the frozen cubes in a high-powered blender. You may have to add some almond milk or cream to get it to mix. Add the frosting swirl by hand and firm the ice cream up some more in the freezer if desired.
If you're concerned about salmonella poisoning, use a pasteurized egg.  These can be purchased, or you can make them at home (Google it).
Recipe by Briana Thomas at