Single-Serve Cookie Dough Ice Cream
THM:S, Low-carb, Sugar free, Gluten and peanut free
Author: Briana Thomas
Serves: 1
Ingredients
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.)
- ¼ tsp. baking powder
- Hearty dash each of vanilla, butter, and caramel extracts
Cookie Crumble:
- 2 tsp. butter, melted/softened
- 1½ T Briana's Baking Mix *or* THM Baking Blend
- 1 packet Truvia (3/4 tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)
Chocolate, chopped (I used unsweetened baker's chocolate, but you could use Skinny Chocolate or 85% dark chocolate)
Instructions
- Ice Cream:
- Blend ingredients together and pour into a freezer-safe bowl. Add a little more almond milk if necessary to get it to blend (but keep it as thick as you can)
- Cookie:
- Mix together the cookie ingredients with a fork and add the cookie crumbs and chopped chocolate to the ice cream mixture. Just dump it on top to firm up before you stir it in.
- Freeze for 40 minutes to an hour, stirring twice within the first 30 minutes for optimum consistency. Serve once the desired texture is reached (alternately, freeze until hard and then defrost in the microwave for 10-20 seconds). This makes one huge serving, or you could easily split it among 2-3 people for dessert.
Recipe by Briana Thomas at https://www.briana-thomas.com/single-serve-cookie-dough-ice-cream-s/