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First published 5/26/14. Recipe and pictures updated 10/13/15.
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You can find this recipe in my cookbook, Necessary Food.
Single-Serve Cookie Dough Ice Cream
THM:S, Low-carb, Sugar free, Gluten and peanut free
Ingredients
Ice Cream:
- 1 cup crushed ice
- ⅓ cup cottage cheese
- ¼ cup unsweetened almond milk
- ½-1 scoop vanilla whey protein powder
- Rounded ¼ tsp. glucomannan
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ¼ tsp. baking powder
- Hearty dash each of vanilla, butter, and caramel extracts
Cookie Crumble:
- 2 tsp. butter, melted/softened
- 1½ T Briana's Baking Mix *or* THM Baking Blend
- 1 packet Truvia (3/4 tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)
Chocolate, chopped (I used unsweetened baker's chocolate, but you could use Skinny Chocolate or 85% dark chocolate)
Instructions
- Ice Cream:
- Blend ingredients together and pour into a freezer-safe bowl. Add a little more almond milk if necessary to get it to blend (but keep it as thick as you can)
- Cookie:
- Mix together the cookie ingredients with a fork and add the cookie crumbs and chopped chocolate to the ice cream mixture. Just dump it on top to firm up before you stir it in.
- Freeze for 40 minutes to an hour, stirring twice within the first 30 minutes for optimum consistency. Serve once the desired texture is reached (alternately, freeze until hard and then defrost in the microwave for 10-20 seconds). This makes one huge serving, or you could easily split it among 2-3 people for dessert.
Briana’s Baking Mix recipe
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. There you can also purchase glucomannan, Baking Blend, and protein powder.
- Hershey’s Sugar-Free Syrup (sweetened mostly with erythritol) is my favorite chocolate syrup topping option and it pairs nicely with this ice cream recipe.
- Glucomannan
- Whey Protein Powder
Can this be made without protein powder?
The protein powder adds creaminess (and protein, obviously…lol), so if you don’t add it, I recommend adding a little more cottage cheese or some cream (2-3 T).
Is the baking powder in the ice cream correct? I put it in the cookie because I don’t know what baking powder does for ice cream.
Makes the ice cream taste like cookie dough. 😉
is there a dairy free subsitute for the cottage cheese that would work here and with some of your other recipes using it?
thanks so much!!!
I’m sad to say that I know next to nothing about dairy-free alternatives. The cottage cheese in this ice cream recipe adds creaminess without extra fat. Perhaps you could try substituting some full-fat coconut milk for the cottage cheese; I’ve heard that coconut milk is a popular dairy-free ice cream ingredient, but I haven’t done a lot with it and don’t know how it would affect the flavor (a dairy-free ice cream is on my list of recipes to work on, eventually). Since full-fat coconut milk is fairly thick (at least the canned kind that I’m thinking of is), I doubt you’d run into consistency issues, but if the ice cream turns out too thin, just add some extra ice. I assume that if you’re dairy intolerant, you know a lot more about viable substitutions than I do. 😛 If you try it, please let me know what you used.