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Recipe updated 6.27.18.
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.
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. The xylitol does a good job of keeping this ice cream from sticking to the freezer canister, though.
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:
- 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.
- 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.
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.)
- Xylitol – improves the texture of ice cream and helps it thaw faster
- 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)
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn – this is the ice cream churn that I’ve been using for years!
- Immersion blender