Cookie Dough Ice Cream
THM:S, Low-carb, Sugar free, Gluten/nut free
Serves: 4-5
  • 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
  • ½ cup heavy whipping cream
  • ½ cup cottage cheese
  • 2 farm fresh eggs*
  • 1 T vegetable glycerin, optional but highly recommended
  • 1 tsp. each vanilla extract and butter flavoring
  • ¾ tsp. baking powder
  • ¼-1/2 tsp. caramel flavoring
  • 6-7 doonks THM Pure Stevia Extract Powder
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
Cookie Crumbs:
Skinny Chocolate, unsweetened baker's chocolate, or 85% dark chocolate, cut into chunks
  1. Blend all the ice cream ingredients in a high-powered blender until smooth. Freeze in an automatic ice cream maker according to manufacturer's directions.
  2. Meanwhile, combine the cookie crumb ingredients, adding enough water to make course crumbs. Freeze the cookie mixture.
  3. When the ice cream is done churning, transfer it to a freezer-safe container and stir the cookie crumbs into it. Add the chopped chocolate as well. Serve immediately or freeze for 30-60 minutes to firm up, if desired. Yields 4-5 servings.
  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're concerned about salmonella poisoning, use pasteurized eggs.  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 mixture in ice cube trays, then blending the cubes in a high-powered blender. You may have to add some almond milk or cream to get it to blend. Stir in the cookie crumbs and chocolate by hand after blending.
Recipe by Briana Thomas at