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Fats are great, but sometimes we overuse certain kinds of fats that our bodies don’t digest as well (such as cream cheese, nuts, heavy whipping cream, and cheese). There’s nothing wrong with those fats per se, but our bodies just don’t burn them as efficiently as they burn fats from coconut oil, eggs, butter, and meat. On the Trim Healthy Mama plan, recipes that use these efficient fats without the heavier fats and common sources of trace carbs (such as Greek yogurt and cottage cheese) are called Deep S recipes. When I was putting my cookbook together, I needed a category for my Deep S-style recipes, so I labeled them “Foundation Fats,” hence the name of the two recipes I posted today. (Click here to see my Foundational Peanut Butter Topping recipe.)
Recently I’ve been trying to implement Deep S recipes into my diet instead of always relying on Heavy S. My body has responded well, and I can tell that my metabolism runs so much better when I feed it cleaner, more energy-efficient fuels! Even though my ice cream recipes are usually fairly light in the heavy cream department (you can find out more about that in this post I did answering healthy ice cream FAQs), I knew I wanted an ice cream recipe that was compatible with Deep S. That’s where this frozen custard comes in.
I usually don’t make cooked ice cream bases with eggs because cooking and cooling an ice cream base does add an extra step – and who has time for that? Apparently I do if I want ice cream badly enough. 😛 Since I couldn’t use cream in this ice cream recipe, I relied on eggs and butter to make a creamy ice cream custard. Because of the eggs, the ice cream has the taste of a frozen custard. However, since there’s no cream involved the texture is more like that of a frozen yogurt; it’s really refreshing! I think you’ll really enjoy it.
If you don’t just want plain ice cream, feel free to make some of these Deep S Superfood Brownies and some of this Foundational Peanut Butter Topping and have yourself a Deep S brownie sundae! Is that a thing?? It is now! You could also use the chocolate mixture from my Mock Moosetracks Ice Cream recipe as a chocolate hardshell topping on this ice cream.
Since Deep S guidelines are fairly strict, I was fairly certain that vegetable glycerin would be a no-no. Because I didn’t use vegetable glycerin, a pretty good-sized layer of ice cream stuck to the inside of the ice cream maker as it was freezing. I just let the freezer canister thaw on the counter after I removed what ice cream I could, then when the ice cream softened, I scraped it out with a plastic spatula so it wouldn’t go to waste. If you don’t care whether or not this ice cream stays Deep S, add a tablespoon of vegetable glycerin to improve the texture and help it not stick so much. (To learn more about vegetable glycerin and its properties, check out this post answering healthy ice cream FAQs).
As always, check out the Notes section of the printable recipe below for answers to FAQs. Check out the Suggested Products section below the recipe to find links to the products and equipment I use and recommend.
You might also enjoy:
- Starting THM
- my picture recipe index
- my recipes indexed by THM fuel type, allergy info, and theme
- my Deep S recipes
- Your Healthy Ice Cream FAQs Answered
- Blend the first set of ingredients together in a blender until smooth. Add the mixture to a nonstick saucepan, then add the butter. Cook over medium-high heat just until the mixture starts to bubble and thicken, whisking often. When the mixture starts to lightly bubble and the eggs have thickened the mixture, take it off the heat immediately and cool it to room temperature or colder before churning it in an automatic countertop ice cream churn according to manufacturer's directions. Remove the ice cream from the churn, then serve it immediately or freeze it for an hour or so to firm it up more, if desired.
- Because there is no vegetable glycerin in this recipe (I'm guessing that vegetable glycerin is not suitable for THM: Deep S), it will stick to the sides of your ice cream freezer. Let the freezer thaw on your counter after you finish churning the ice cream and make sure you salvage the rest of the ice cream once it's soft enough!
- If you're fine with just having a regular THM:S, add a tablespoon of vegetable glycerin for a better texture. This will help keep it from sticking to the ice cream freezer canister so much.
**You could try substituting coconut oil for a dairy free ice cream, but the flavor won't be as rich and custardy.
I bet this ice cream mixture would make refreshing popsicles!
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.
Thaw leftover ice cream for 3-4 hours in the fridge or 30-40 minutes on the counter before eating.
- THM Super Sweet Blend – my versatile sweetener of choice
- THM Pure Stevia Extract Powder – this is a very concentrated and thus very economical sweetener that I use wherever I can to stretch my money
- Glucomannan (Amazon)
- Glucomannan (same brand as above, but from Netrition.com)
- THM Organic Glucomannan
- Vegetable Glycerin – find out more about what this does here
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn – this is the ice cream churn that I’ve been using for years!
- Ninja Kitchen System – this is the blender system that we use