French Vanilla Ice Cream
THM:S, Low-carb, Sugar free, Gluten/Nut free
Serves: 4-5
  • 2½ cups unsweetened almond milk (or carton coconut milk for a nut free version)
  • ½ cup heavy whipping cream
  • 4 egg yolks
  • ½ tsp. glucomannan
  • ¼ + ⅛ tsp. salt
  • 2 tsp. vanilla extract
  • 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 1 T salted butter
  • 1 T vegetable glycerin (optional but highly recommended)
  1. Blend together the first 5 ingredients, either in a blender or using a stick blender. Transfer to a nonstick saucepan and heat over medium-high heat until boiling, whisking often so the mixture doesn't stick and burn. Take the pan off the heat and whisk in the last four ingredients.
  2. Bring the mixture to room temperature, either by letting it sit out on the counter, chilling in the refrigerator, or by means of an ice water bath.
  3. Churn in an automatic ice cream churn according to manufacturer's directions. Transfer to a freezer-safe container and freeze for an additional hour to firm up, if desired. Yields about 4-5 servings of ice cream.
  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 cooled pudding in ice cube trays, then blending them in a high-powered blender. You may have to add some almond milk or cream to achieve a blendable consistency, or just let the ice cubes soften a bit.
Recipe by Briana Thomas at