Basic Ice Cream
THM:S, Low carb, Sugar free, Gluten and peanut free
Serves: 4-6 servings
  • 2½ cups unsweetened almond milk
  • ½ cup cottage cheese
  • ½ cup heavy whipping cream
  • 1 egg (optional but adds a nice richness)*
  • 1 T vegetable glycerin (optional but highly recommended)
  • 1 tsp. vanilla extract
  • 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  1. Blend all ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturer's directions. Freeze to firm up even more, if desired.
  2. 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.
  3. 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're concerned about salmonella poisoning, use a pasteurized egg.  These can be purchased, or you can make them at home (Google it).
If you don't have an ice cream maker, you could try freezing the blended mixture in ice cube trays, blending the cubes with a little unsweetened almond milk or heavy whipping cream in a high-powered blender until it reaches a soft-serve consistency, then freezing to firm up if desired.
Recipe updated 2/24/16
Recipe by Briana Thomas at