Frosted Peppermint Pie
THM:S, low carb, sugar free
Serves: 8 servings
  • 2 cups heavy whipping cream
  • 2 cup unsweetened almond milk
  • ½ cup cottage cheese
  • 1 T vegetable glycerin (not optional)
  • 1 tsp. vanilla extract
  • ½ tsp. Watkin's Peppermint Extract
  • 4 drops red food coloring, optional (or use a natural red food coloring of choice to the desired strength)
  • 7-8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  • 6 sugar free peppermints, coarsely chopped (or more if desired)
  • Homemade sweetened whipped cream, sugar free chocolate syrup, chocolate shavings, and chopped sugar free peppermints for garnish, optional
  1. Combine the crust ingredients and press into a greased 9-inch pie plate. Bake at 350 degrees F for 8 minutes, then take it out of the oven and let it cool. Freeze the crust to make sure it's good and cold before adding the filling.
  2. To make the filling, blend all the filling ingredients except for the peppermints in a high powered blender until the mixture starts to thicken and achieves a slight gloss as the cream whips (don't turn it to butter, though!). Churn in an automatic ice cream churn according to manufacturer's directions, adding the chopped peppermints toward the end. When the ice cream is done, immediately scoop it into the chilled chocolate crust and smooth it out.
  3. Cover the pie with tinfoil and freeze until the desired firmness, then serve. *Or* Freeze until totally hard, then transfer the pie to the refrigerator 4 hours before serving to gradually thaw to a good consistency (the ice cream will freeze hard if frozen for an extended period of time). The pie will get creamier the softer it gets. Store leftovers in the freezer again. Yields 8 servings
If you don't have an ice cream maker, you could try freezing the ice cream mixture in ice cube trays, then letting the cubes soften a bit on the counter before blending them with a little cream in a high powered blender. You won't get quite the same consistency this way, but it's a good alternative.
This recipe was updated July 30, 2016.
Recipe by Briana Thomas at