Cookies n Cream Ice Cream
THM:S, low carb, sugar free, gluten/nut free
Serves: 4-6
Ice Cream:
  • 2½ cups unsweetened almond milk (use carton coconut milk for a nut free option)
  • ½ cup cottage cheese
  • ½ cup heavy whipping cream
  • 1 T vegetable glycerin, optional but highly recommended
  • 2 tsp. vanilla extract
  • ½ tsp. baking powder
  • 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), to taste
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
Cookie Crumbs:
  1. Blend all the ice cream ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturer's directions.
  2. Mix the cookie crumb ingredients together and press them onto a greased baking pan. Bake at 350 degrees for 6 minutes, then remove the cookie bits from the oven and put them in the freezer to chill.
  3. When the ice cream is finished churning, stir it into the chilled crumbs. Enjoy right away or freeze to firm up a little more.
  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 don't have an ice cream maker, you could try freezing the blended mixture in ice cube trays, blending the cubes with a little unsweetened almond milk or heavy whipping cream in a high-powered blender until it reaches a soft-serve consistency, then freezing to firm up if desired. Stir in the cookie crumbs by hand.
This recipe was updated July 18, 2016.
Recipe by Briana Thomas at