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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.
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- 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.
THANK YOU so much! When I gave up sugar and started THM I thought I had to give up visits to my favorite ice cream shop (where I would always get soft peanut butter ice cream). Just finished making this and ate half! It was so good! I added an egg and next time I think I will add a total of three eggs for more protein. THANK YOU again! Also I used 1/4 C of Super Sweet instead of the stevia. This is a THM keeper recipe for sure.
Sure wish nutritional information was listed.
I’ve started including nutritional info on my newer recipes. Eventually as I have time I hope to go back through and update my old recipes and include nutritional info for them as well.
You have outdone yourself, Briana! This ice cream is absolutely delicious. Thank you for creating this recipe.
I’m so glad you like it, Shelley!
Can I replace the gulcomanan with guar gum or xanthan gum?
I’ve never used guar gum so I’m not sure how it acts, but xanthan gum and glucomannan can usually be exchanged in a 1:1 ratio. 🙂
Used Xanthum Gum instead of Glucommain since it makes my wife sick. We bought your cookbook and an ice cream maker and made this as our first recipe. It wasn’t that sweet and had a funny taste to it, could be the sweetener or the gum, I am unsure. We put some sugar free chocolate syrup on it and it was amazing. I am not a THMer at all. I hate it, but since I had bariatric surgery I need to find sugar free options. Looking forward to trying more of your recipes.
Hi Jason! If your xanthan gum has stronger thickening powers than my glucomannan, that could be contributing to the funny taste and masking the sweetness. I would use half the amount next time and see if that helps. 🙂 Also, feel free to use more sweetener! As I mentioned in my book, I tend to use less sweetener than most people do, so always feel free to add more.
Made this yesterday and it was so yummy!!
I will add more sweetener next time though for my sweet tooth lol.
I am very happy with this recipe as it doesn’t use dozens of egg yolks or bucket full of heavy cream. Yet it is creamy and delicious!
My all time fav go to ice cream recipe!
Takes minutes to mix and tastes incredible 🙂
I am allergic to chocolate:( What can I safely substitute?
The chocolate is optional.
What does the vegetable glycerin do? I’ve never heard of it and wonder if it will make a big difference if I omit it. Thanks!
(from the recipe): “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.”
The texture is better with vegetable glycerin (it can be purchased online or from most local cake-decorating stores, maybe health food and bulk food stores as well), but I made ice cream for a long time without it. 🙂
Do you think this would work with peanut flour instead of peanut butter? If so, do you know how much?
I’ve never tried that but I don’t see why it wouldn’t work. The ice cream won’t be quite as rich and creamy though. You’ll probably need a little more peanut flour than the peanut butter called for because peanut flour isn’t as strongly flavored, in my experience.
I love all your props, Briana! Your pictures are great!
Thanks, Dirinda!
amazing….i couldn’t believe that it actually tasted so good because of the cottage cheese! i also didn’t have heavy whipping cream but used half and half. i do have an ice cream maker. total success!
I’m so glad you liked it!
Thank you for sharing all your awesome recipes!! I’m just started THM 2 mo ago and finding your recipes have been a blessing. It’s made it easier:)
How many servings does this make? I have it mixed ready to go into the icecream maker! I’m so excited!
Servings are noted in the recipe. “Around 1 quart (4-6 servings)”
The Ice Cream is delicious! Thanks for the recipe! Hello from Dayton Ohio!
I’m so glad you liked it!
Hi Briana! Love your site! I have been trying to get into THM for a while now- and things like your ice cream recipe sound divine. Do you have to have an ice cream maker to make your recipes? I would like to try it and see before I get one! Money is always tight!
Hi Christie! In each ice cream recipe there should be a note in the “Notes” section about how to make it with a blender instead of an ice cream maker. Using a blender isn’t quite as easy and doesn’t produce as fine a consistency, but it should still work.
Hi Briana, I can’t use almond milk, can I substitute unsweetened coconut milk? I can’t wait to give this recipe a try…I just got the Kitchen Aid ice cream attachment for my birthday and can’t wait to have ice cream again!!
Nutritionally, that should be fine. I haven’t personally tried it so I’m not sure if it would affect the taste or consistency. I’m guessing it would be fine. If you try it, let me know how it turns out!
I can’t wait to try this! Silly question, what’s 6 doonks mean?
A doonk is 1/32 tsp. Most pure stevia extract powders come with a measuring scoop that size.
If we use erythritol instead, about how much would we use?
You can check out this chart for help converting: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Don’t mean to ask a ‘dumb’ question, but… I don’t have imitation vanilla, only extract… Would I use the same amount?
No, extract is stronger than imitation vanilla (I only use imitation because I don’t do the grocery shopping), so you’d use less.
Miss Briana,
I want to thank you for your amazing Peanut Butter Ice Cream recipe. I also purchased the ice cream maker you suggest, because my archaic rock salt and ice machine is now only used outdoors in the midst of the summer heat, and I couldn’t wait to try out your ice cream recipes! 🙂 You have made our THM tummies extremely happy! I am looking forward to testing out more of your ideas. God is blessing us with you!
In His name,
The Ryans5
Aw, thank YOU! I’m so glad you enjoyed it!
Do you have any suggestions for almond milk based ice creams sticking to the sides of the ice-cream maker? Mine always wastes a lot because it is frozen solid to the bowl. Thanks!
In my experience, that happens with regular ice cream too. I haven’t found a way to stop it. I just try to scoop the ice cream out as quickly as possible after it’s done churning so it has little time to freeze deeper and deeper. I let the canister set out on the counter then, and often I go back and get the rest out after it softens.
This was the most wonderful Ice Cream.. I gave up ice cream 5 months ago and sure missed it.. this turned out so wonderful.. cant wait to make it again..
Unbelievable! I have this in my ice cream maker now, but the 25-30 min wait is killing me! I LICKED THE SPATULA–THIS IS GOING TO BE SO GOOD! Yep, I can do this! THANK YOU!
I love your recipes! Thank you for sharing.
Thank you honey!! You are so amazing! God has truly blessed you with a great talent to help others. Blessings to you.
If you don’t have the glucomannan- can you still make it ? Or is there anything else you can use ? Thanks !
You could sub xanthan gum or just leave it out (with a less smooth result).
Would it work to sub xantham gum for the gluccie?
That should be fine.
Can’t wait for an awesome coffee ice cream (hint, hint)! 🙂
I’m happy to inform you that I’m a step ahead of you on that one: https://www.briana-thomas.com/java-caramel-swirl-ice-cream-s/
Awesome! Not sure how I missed it. So excited!
Hi, this recipe looks delicious! I really want to make it, but I currently live in Thailand and I have yet to find any cottage cheese! What would you recommend I use instead?
The cottage cheese is there to bring creaminess without a lot of extra calories. I would suggest using a combination of almond milk and cream to replace it.
Ok, thank you! We just got an ice cream maker yesterday, so I can’t wait to try this out!
Thank you Briana; you have the most amazing recipes!
You never cease to amaze me Briana… well done! 🙂