Foundational Frozen Custard
THM: Deep S, low carb, sugar free, gluten/dairy free (nut free options in Notes section)
Serves: 6
  1. Melt the coconut oil in a saucepan on the stovetop. Add the rest of the ingredients except the glucomannan and blend with an immersion blender. Add the glucomannan slowly while blending to avoid clumps. Cook over medium heat just until the mixture starts to bubble, whisking often. Pull it off the heat immediately. Cool, then chill completely before churning.
  2. Churn in an automatic countertop ice cream churn according to manufacturer's directions. Transfer to a shallow airtight container and enjoy immediately, or freeze for a few hours to firm up. Let leftovers thaw to a scoopable consistency before eating.
Use carton coconut milk in place of the almond milk for a nut free version. Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
I don't recommend replacing the xylitol with a less concentrated sweetener. The sugar alcohols improve the texture of the ice cream and keep it from sticking to the sides of the ice cream maker.
I bet this ice cream mixture would make great pudding pops!
If you don't have an ice cream maker, you could try freezing the pudding into ice cubes, then blending the cubes with a little almond milk in a high-powered blender until a soft-serve consistency is reached.
(This recipe was updated 6.27.18.)
Recipe by Briana Thomas at