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Recipe updated 4/12/16
Of course I can eat ice cream year-round, but if you have doubts about cold dessert on a chilly day, this ice cream is for you. See, ginger has a warming effect on your body. Great metabolism booster, forrealz. All you Starting THM know that already.
This ice cream carries all the tangy punch of a gingersnap cookie…did someone say cookie? I’m afraid I only left the crumbs behind…and they’re in this ice cream! No, that was not supposed to sound as gross as it came out. Long story short: not only does this ice cream taste like a gingersnap cookie, but there are actual real live cookie crumbs all over the ice cream. And pecans, if you want, just because.
You can pin this recipe from my THM Ice Cream board here.
You can find this recipe (with an updated picture)Â in my cookbook, Necessary Food.
- 2½ cups unsweetened almond milk
- ½ cup cottage cheese
- ½ cup heavy whipping cream
- 1 T vegetable glycerin, optional but highly recommended
- 1½ tsp. ginger
- 1 tsp. blackstrap molasses
- ½ tsp. maple extract
- 6-8 doonks THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- 1 tsp. glucomannan
- 1 T butter, melted
- 3 T Briana's Baking Mix
- ¼ tsp. ginger
- ¼ tsp. cinnamon
- ½ tsp. THM Super Sweet Blend
- Using a blender or immersion blender, blend all ice cream ingredients together until smooth. Freeze in an automatic ice cream maker according to manufacturer's directions.
- Meanwhile, or in advance, combine the ingredients for the cookie crumbs until the butter is evenly distributed and then freeze to harden.
- When the ice cream is done churning, stir in the cookie crumbs and pecans by hand. Serve immediately or transfer to a freezer-safe container and freeze until the desired consistency is achieved.
- 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.
- 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.
Briana’s Baking Mix recipe
Suggested products:
- Glucomannan
- Blackstrap Molasses
- Vegetable Glycerin
- Imitation Maple Extract
- THM Pure Stevia Extract Powder and Sweet Blend can be purchased from the Trim Healthy Mama online store.
- Oat Fiber (you can purchase a gluten free product from the Trim Healthy Mama online store)
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
Sounds so yummy! Can’t wait to try this. I’m going to see if I can freeze the almond milk into cubes and blend in my Vitamix like I do with frozen fruit to make “ice cream”. I don’t have an ice cream maker so I’m going to have to improvise.
My mouth is watering!! Thank you again!!
Recipe calls for 4 ‘doonks’ pure stevia extract powder. What’s a ‘doonks’?
A “doonk” is 1/32nd tsp., so 4 would mean 1/8th tsp. Usually pure stevia extract powder comes with a little spoon that size (1/32nd tsp.). If not using the THM stevia brand, you may need more than this amount because that brand is more strong than some.
Wow! Great job! It looks delicious!
You are most awesome, Briana! Thank you so much for the wonderful recipes!!