Low Fat Soft Serve (THM:FP)
THM:FP, Low-carb, Low-fat, Sugar free, Gluten and peanut free
Serves: 4-5
  • 2 cups unsweetened almond milk
  • 4 egg whites (3/4 cup carton egg whites)
  • ¾ cup low-fat cottage cheese
  • 1 T vegetable glycerin (I haven't tried making this ice cream without vegetable glycerin but you're welcome to try if you don't have it. I can't vouch for the results. The glycerin improves the texture of this low fat soft serve.)
  • 1½ tsp. vanilla extract
  • 5-6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  1. Blend all ingredients together until completely smooth and frothy (about a minute). Churn in an automatic countertop ice cream maker according to manufacturer's directions. After churning, transfer to a container immediately and stir as little as possible (or else the egg whites will lose their volume). Freeze to firm up even more, if desired.
  2. 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.
  3. Yields 4-5 servings
If you don't have an ice cream maker, you could try freezing the mixture in ice cube trays, then blending the frozen cubes in a high-powered blender. You may have to add some almond milk to get the mixture to blend.
Feel free to add fruit to this for a refreshing E dessert.
Recipe by Briana Thomas at https://www.briana-thomas.com/basic-e-or-fp-ice-cream-recipe/