Classic Strawberry Ice Cream
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 5
  • 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
  • 2 cups strawberries (fresh have the best flavor and sweetness)
  • ¾ cup heavy whipping cream
  • ½ cup cottage cheese
  • 1 T vegetable glycerin*
  • ½ tsp. vanilla extract
  • 7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  1. Blend all the ingredients together in a blender until smooth. Churn in an automatic countertop ice cream maker according to manufacturer’s directions. Transfer to a freezer safe container and freeze for 30-60 minutes to firm up, if desired. Yields 5 servings
  2. Feel free to add chunks of fresh strawberry to the finished product (stir them in by hand). This ice cream is great topped with natural peanut butter for a PB&J flair!
*The vegetable glycerin improves the texture of this ice cream and helps to keep it from sticking to the sides of the ice cream maker. Vegetable glycerin also helps keep the ice cream more scoopable instead of icy after leftovers are frozen solid, then thawed to an eatable temperature (3 hours in the fridge works great to slowly thaw the ice cream). You can find vegetable glycerin online (see the link below to where I find mine on Amazon). You can also find it at some cake decorating stores and health food stores. It may be with the skincare products; NOW brand is food grade.
If you don’t have an ice cream maker, you can try freezing the ice cream mixture in ice cube trays, then blending the cubes with some almond milk or cream in a blender to soft-serve consistency.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at