Single-Serve Horsetracks Ice Cream
THM:S, Low-carb, Sugar free, Gluten free - my healthy version of Moosetracks ice cream!
Serves: 1
Ice Cream:
  • 1 T refined coconut oil, melted
  • 1-1½ tsp. cocoa powder, depending on how dark you like your chocolate
  • ½ tsp. THM Gentle Sweet *or* ½ tsp. Truvia, ground in a coffee grinder *or* 1 doonk THM Pure Stevia Extract Powder, to taste
  1. Mix together the chocolate ingredients in a small bowl.
  2. Blend the ice cream ingredients together in a high-powered blender (I use my handy Ninja single-serving cups). If you need to add a little more almond milk to get it to blend smoothly, do so, but you'll need to freeze the ice cream longer to firm up. Put the ice cream in a freezer-safe bowl and swirl in the peanut butter and chocolate mixture. Freeze for 40 minutes to an hour, stirring twice within the first half hour for optimum consistency. Serve once desired texture is reached. Eat it by yourself for breakfast or a snack, or use it as a dessert for 2-3 people (or one person if you have a Briana-sized ice cream appetite).
Feel free to add some heavy whipping cream to this recipe in place of some of the almond milk for a richer treat.
I changed the name to "Single-Serve Horsetracks Ice Cream" on 12.6.16, but the recipe is the same as always.
Recipe by Briana Thomas at