Single-Serve French Vanilla Ice Cream & Homemade Hot Fudge
THM:S, Low-carb, Sugar free, Gluten free
Serves: 1-2
Ice Cream:
Hot Fudge:
  • 1 T butter
  • 1 T refined coconut oil
  • ¾ tsp. (1 packet) Truvia
  • Dash of vanilla extract
  • 2 tsp. cocoa powder
  • 2 tsp. defatted peanut flour (you could also sub natural peanut butter but it will add richness to an already rich topping)
  • 1 T unsweetened almond milk
  1. Ice Cream:
  2. Blend all ingredients together until smooth. Pour into a bowl and freeze for 40 minutes to an hour, stirring twice within the first 30 minutes for optimum consistency. Eat when it reaches the desired consistency. Makes one very large serving or 2 dessert servings. Serve with Homemade Hot Fudge.
  3. Hot Fudge:
  4. Melt the butter and coconut oil together in the microwave. Stir in Truvia to dissolve, then add the vanilla, cocoa powder, and defatted peanut flour. Stir well then stir in a tablespoon of unsweetened almond milk.
*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