This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Recipe updated 2/24/16
I think this is my favorite ice cream that I have ever made. It’s so creamy, so satisfying, so peanut-buttery… If you’re just getting into making healthy ice cream, this is a great recipe to start with!
It’s like a peanut butter milkshake, only maybe, just maybe even better…? Is that possible?
I added peanuts and chunks of chocolate to my ice cream, but it would be amazing just plain. Or you could include the peanuts and chocolate and add some caramel extract for a Snicker’s version. The problem for me is that I don’t like caramel extract. If I were going for a Snicker’s taste, I would probably just add a caramel swirl.
You can snag my official pin for this recipe here, if you like.
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- ¾ cup cottage cheese
- ¼ cup heavy whipping cream
- ¼ cup natural peanut butter
- 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.)
- Hearty pinch salt
- 1 tsp. glucomannan
- ¼ cup peanuts, optional
- Chopped 85% dark chocolate, optional
- Blend all ingredients except for the peanuts and chocolate together in a blender until completely smooth. Churn in an automatic ice cream churn according to manufacturer's directions. Towards the end, add the peanuts and chocolate chunks if desired. Serve immediately or freeze in a freezer-safe container 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.
- I use my Ninja blender to blend all my ice cream mixes. A Cuisinart countertop automatic ice cream maker does a great job of freezing this recipe.
- Glucomannan gives a smooth consistency to this ice cream.
- Vegetable Glycerin
- THM Pure Stevia Extract Powder does a great job sweetening this ice cream recipe. It can be found in the Trim Healthy Mama online store.
Leave a Reply