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Recipe updated 2/24/16. Pictures updated 7/13/14. I changed the name to “Horsetracks Ice Cream” 12.6.16, but the recipe was not changed.
Moosetracks happens to be one of my favorite ice cream flavors, and I don’t think I’m alone in that. Chocolate and peanut butter are a natural pairing. The good news is that you can have a healthy version of your favorite treat!
Don’t have an ice cream maker? No problem! Here’s a single-serving Horsetracks Ice Cream recipe that you can make without a machine!
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You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- ½ cup cottage cheese
- ½ cup heavy whipping cream
- 1 farm-fresh egg*
- 1 T vegetable glycerin, optional but highly recommended
- 1 tsp. vanilla extract
- 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- -
- Natural peanut butter
- -
- ¼ cup refined coconut oil, melted
- 2 T cocoa powder
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Blend all the ice cream ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturer's directions.
- Meanwhile, melt the coconut oil and cocoa powder together. Stir in the stevia and set the mixture aside.
- When the ice cream is done churning, transfer it to a freezer-safe container. Place a few dollops of peanut butter on top and drizzle the ice cream with the chocolate mixture. Put the ice cream in the freezer. After 5-10 minutes , use a spoon to swirl the peanut butter and chocolate into the ice cream. Return to the freezer to harden to desired consistency (or eat right away).
- 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.
If you don't have an ice cream maker, you could try freezing the mixture in ice cube trays, then blending the frozen cubes in a high-powered blender. You may have to add some almond milk or cream to get the mixture to blend. Stir in the peanut butter and chocolate swirl by hand after blending.
I changed the name to "Horsetracks Ice Cream" 12.6.16, but the recipe was not changed.
Suggested products:
- I recommend sweetening this ice cream with THM Pure Stevia Extract Powder, which can be purchased from the Trim Healthy Mama online store.
- I use a Cuisinart 1 1/2 qt. Automatic Ice Cream Maker for all my ice cream making. I’ve been happy with it so far.
- Glucomannan
- Vegetable Glycerin
I have pyre brand sweetener, (erythritol and organic stevia blend). Can I use that in place of the stevia extract?
Sure, just add it to taste to make sure you get something you like. 🙂 If you find that it has trouble dissolving in cold liquids, powder it in a coffee grinder first.
Getting ready to purchase my first ice cream maker so I can start making all your recipes. I love the tummy tucking from the original THM cookbook, but I never used the glycerin to make in bulk. The sisters recommend doing 1-3 tsp per single serve (and from the talk on the facebook page its the full tbls that keeps it from freezing solid), so my main question is, does the glycerin have a taste? If I wanted to add more than your recipe calls for to keep it easily scoopable for me will I mess up your recipes? Or is the 1tbls your recipe calls for truly enough?
On a side note, thank you for generously sharing all your recipes with the online world. I have been using THM for 5-6 yrs and your recipes are always so great!
Glycerin does have a taste when eaten on its own (it’s not good!), but in this amount, or even 2 tablespoons per recipe, I never notice it. I’m not entirely sure how much you can use and still be on plan so I haven’t experimented with more than 2 tablespoons in a batch. There are other factors that affect scoopability (the sweetener you use, the amount of fat in the ice cream, etc.), so the amount of glycerin needed can vary. This particular recipe is on the lighter side and needs some time to thaw before scooping if you let it freeze for an extended period of time in the freezer. You could try 2 tablespoons and see if that will do it.
Some posts that might answer some more questions:
Ice Cream FAQs >> https://www.briana-thomas.com/your-healthy-ice-cream-faqs-answered/
Basic Vanilla Scoopable Ice Cream >> https://www.briana-thomas.com/basic-vanilla-scoopable-ice-cream/
I have a question about the refined coconut oil, melted. What is the difference in refined and unrefined. I have virgin coconut oil that is solid, but it says unrefined. Is that OK to use?
Unrefined coconut oil just has a coconut flavor, whereas refined does not. You can use it if you don’t mind the flavor.
Briana, I am so happy I found your blog! I’m excited to read, save and watch what you share.
You may or may not know what a PK is, but in case you do I’m one of those! When I saw your comment about you love of God, I connected! I will try my best to be supportive of you with your affiliates.
I pray you succeed in all you endeavors, you and your husband. Blessings from Arizona ( formally from Fort Mill & Belton, S.C.)
YH
Thanks for stopping by, Yvonne! Hello from one PK to another. 😉 (Assuming you mean “pastor’s kid.”)
LOL. Exactly what I meant!
I bought the ice cream maker you suggested and made this. It’s really good! My only regret is I didn’t make it sooner. Where can I find the peach ice cream recipe mentioned in the comments? That sounds awesome!
Here’s an old peach ice cream recipe here on my website: https://www.briana-thomas.com/fresh-peach-ice-cream-e/
There’s a newer peach ice cream recipe in my second cookbook, Convenient Food. 🙂
We have a White Mountain Ice cream freezer will this work, I would also like to double the recipe.
This recipe should work in any sized ice cream maker as far as I know. I typically use a 1.5 quart ice cream maker, and this recipe makes a little less than 4 cups of ice cream. You can take that into account when figuring how much you’ll need to fill your ice cream maker to the recommended level. 🙂 Feel free to use more cream in place of some of the almond milk for a firmer/creamier ice cream, and as always, feel free to add more sweetener as well. I’m not sure how large your ice cream maker is, but here’s a recipe designed for a 6 quart traditional ice and rock salt ice cream churn: https://www.briana-thomas.com/low-carb-ice-cream-recipe-6-qt-ice-cream-freezer/
wished you made video so i could see the texture of your ice cream….
Hi! What purpose does the vegetable glycerine serve? And , can it be substituted with something else? Thanks!
The vegetable glycerin makes the texture creamier and less icy and helps keep the ice cream from sticking to the sides of the ice cream maker. 🙂 I’m afraid there aren’t any good substitutes. You can find out more about glycerin and where to get it here in this post: https://www.briana-thomas.com/your-healthy-ice-cream-faqs-answered/
why can’t you make a video of this recipe? makes it soo easier visually….
I blog for a hobby, not a career, in my spare time. 🙂 I would like to start making more videos, but haven’t gotten around to it yet (got married and moved, wrote a book, and sang with a choral ensemble in the last year).
Hello! My husband just ordered me the ice cream maker for Valentine’s Day and this is going to be my first ice cream recipe I try! The question I have is can I use a different brand sweetener instead of the THM stevia extract? I don’t have that one yet and I don’t want to wait. I have truvia and Swerve…would one of those work?
Thanks!
Sure, just use your favorite to taste. 🙂 You can use this conversion chart to give you an idea of how much to use >> https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
I always recommend starting with less than you think you’ll need, then taste and adjust from there. You may want to powder granulated sweeteners before using them in ice cream to make sure they dissolve and don’t leave your ice cream gritty. (This is specifically for recipes that don’t get cooked.)
Is this an egg or egg yolk?
A whole egg
Thank you for your reply! My mom and I made it tonight! Yum!
Can olive oil or be used instead of coconut oil for the chocolate?
No, I’m afraid that wouldn’t taste very good, plus it wouldn’t harden like coconut oil. I’m sorry!
We have a handcrank ice cream maker. Actually, probably 2 of them, our families LOVE hand cranked ice cream!!! Can this recipe made in one rather than needing an electric maker or freezing into cubes?
Sure! Most handcrank machines are bigger than 1 1/2 quarts, though, so you may want to multiply the batch.
I made this last night and it was amazing. I can’t wait to try other ones. Thanks so much! 🙂
This is delicious!!! Thank you so much!
I used half the glucommannan, I find the THM Glucci to be pretty effective in smaller doses.
(And I upped the cream a little & skipped the egg.)
Hi Briana, I just had this over the weekend and it is AMAZING. I felt slightly guilty for how indulgent it was and I cannot believe that it is healthy! I’ve also been enjoying your cookbook and made the whoopee pies last night. Thank you for creating such amazing food! Keep up the fantastic work!
Thank you. I’ll let you know!
Can I substitute xanthum gum for the Glucomannan Powder?
That should work. 🙂 You may need to use a little less than the 1 tsp. called for. I’ve found that xanthan gum is often a little stronger than glucomannan (maybe it depends what brand you have).
I don’t use stevia…how much surgar would I use in place of stevia?
Hi Sarah! I’m not sure that regular sugar will dissolve properly in this, but you can use this chart to help you convert amounts if you’d like to try it: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Okay, thank you!
What can I substitute for cottage cheese? I hate cottage cheese! Cream cheese maybe?
I’m guessing you won’t taste it in the recipe. 🙂 If you have super sensitive taste buds, maybe you’d be better off looking around for a recipe that doesn’t include cottage cheese (there are lots of low carb ice cream recipes on Pinterest). Looking for a recipe that suits your needs might be easier than messing around with substitutions.
How can I make this without the egg? We are allergic.
Just replace it with a few tablespoons of cream.
I had it for breakfast this morning. Is that bad? :0)
Not at all!
Briana, you are an ice cream genius. This is my favorite on-plan ice cream recipe. Yummmm!!!!
Can I use Xanthum Gum in place of Glucomannan?
I think that should probably work. 🙂
I have had this pinned for a long time and finally got around to making it today. It’s WONDERFUL!! Thanks for such a great recipe!
I’m so glad you liked it!
Ok perfect, thanks I see it now 🙂
Hi Briana, thanks for this recipe, it looks SO GOOD! I have a question…I am pricing out a good blender (thinking Vitamix) and one of the main reasons I want one is to make some of the yummo drink and icecream recipes I’ve seen for THM. I am not really thinking I am going to be able to buy an ice cream maker as well, so could I just make this using a Vitamix somehow? TIA 🙂
Hi Tanneal! I have suggested instructions for making this ice cream in a blender included in the Notes section of the recipe. 🙂 You will definitely get a better texture with an ice cream maker though.
Made this for the first time last night…OMG it was so good! NO idea why I waited so long before trying this. Summer will be AWESOME with ice cream like this! Can’t wait to make the peach ice cream 🙂
Briana, I love your blogsite. Your hot chocolate recipe has been my go to indulgence for the last couple of weeks. It’s so good. I just received an ice cream maker for my birthday. Hurray!! So I have two questions. Do you use non-fat cottage cheese? and for ice cream for my whole family, is it easy to quadruple the recipe for a 2 quart ice cream maker? Thanks!
Congrats on the ice cream maker! I usually use low-fat cottage cheese, but you could use full fat if you like. I think quadrupling the recipe would be too much for a 2 quart ice cream maker. I have a 1 1/2 qt. and this recipe doesn’t quite fill it up (it probably makes about a quart). I would suggest maybe doubling the recipe to start with.
I am soooo trying this. I cannot find any ofbthe on plan ice cream!!!