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First published 5/13/14. Recipe updated 11/4/15.
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You can find this recipe in my cookbook, Necessary Food.
Single-Serve French Vanilla Ice Cream & Homemade Hot Fudge
THM:S, Low-carb, Sugar free, Gluten 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
- Pinch of salt
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 tsp. vanilla extract
- 1 farm fresh egg*
Hot Fudge:
- 1 T butter
- 1 T refined coconut oil
- ¾ tsp. (1 packet) Truvia
- Dash of vanilla extract
- 2 tsp. cocoa powder
- 2 tsp. defatted peanut flour (you could also sub natural peanut butter but it will add richness to an already rich topping)
- 1 T unsweetened almond milk
Instructions
- Ice Cream:
- Blend all ingredients together until smooth. Pour into a bowl and freeze for 40 minutes to an hour, stirring twice within the first 30 minutes for optimum consistency. Eat when it reaches the desired consistency. Makes one very large serving or 2 dessert servings. Serve with Homemade Hot Fudge.
- Hot Fudge:
- Melt the butter and coconut oil together in the microwave. Stir in Truvia to dissolve, then add the vanilla, cocoa powder, and defatted peanut flour. Stir well then stir in a tablespoon of unsweetened almond milk.
Notes
*If you're concerned about salmonella poisoning, use a pasteurized egg. These can be purchased, or you can make them at home (Google it).
Suggested products:
I am looking for a good caramel sauce recipe to revamp my mom’s caramel cinnamon rolls. The original recipe is 1/3 c butter, 2/3 c brown sugar and 3 T heavy cream. Mix all together in a saucepan. Put on bottom of 9×13 pan and cinnamon rolls on top. Allow to rise and then bake.
Any thoughts?
I’m actually working on a sticky bun recipe for my cookbook. 🙂 You could try using this caramel sauce recipe (https://www.briana-thomas.com/christmas-cracker-toffee/) with this cinnamon roll recipe (https://www.briana-thomas.com/cinnamon-rolls/).