Java Caramel Swirl Ice Cream
THM:S, Low-carb, Sugar free
Serves: 6
  • 2 cups unsweetened almond milk
  • 1 cup cold brewed coffee
  • ¾ cup heavy whipping cream
  • ½ cup cottage cheese
  • 1 T vegetable glycerin (optional but highly recommended)
  • 1 tsp. vanilla extract
  • 1½ T cocoa powder
  • 1½ T instant decaf coffee granules (or less, if desired)
  • 1 tsp. THM Super Sweet Blend, or more to taste
  • ¼ tsp. THM Pure Stevia Extract Powder
  • ⅛ tsp. salt, slightly rounded
  • 1 tsp. glucomannan
Caramel Swirl (optional):
  1. Blend all the ice cream ingredients together in a high-powered blender until smooth. Freeze in an ice cream maker according to manufacturer's directions.
  2. Meanwhile, in a small nonstick skillet, melt the butter over medium-low heat. Add the cream, vanilla, and Sweet Blend and reduce until amber-colored and caramelized. Stir often so it doesn't burn. If the mixture separates, put it into a cold water bath and whisk. Once the mixture has cooled down it will recombine. Refrigerate the mixture to cool.
  3. When the ice cream is churned, transfer to a freezer-safe container. Using a fork, swirl the cooled caramel mixture through the ice cream. If desired, freeze for an hour or so to firm up-or you could just eat it right away.
  4. Yields approx. 6 servings.
  5. 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.
  6. 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 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 or cream to get the mixture to blend. Stir in the caramel swirl by hand after blending.
Coffee beans would add a neat crunch to this ice cream. Add toward the end of the churning cycle.
Recipe by Briana Thomas at