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.
This recipe was originally published 01.20.15. The recipe ingredients were last updated 03.16.16. I republished the post 05.31.19 with updated pictures and information.
Looking for a simple but yummy solution to your late night snack cravings? This Strawberry Almond Soft Serve delivers! It only requires 8 ingredients, a simple blend, and a whirl in your countertop ice cream maker. It’s a THM Fuel Pull (low in both fats and carbs) and contains 7 grams of protein per serving! Simple, classic, delicious.
This ice cream, like this PB&J Milkshake, was inspired by my days in the Fuel Pull trenches on a Trim Healthy Mama Fuel Cycle. I wanted an evening snack that would fit Fuel Pull guidelines (low carb and low fat), so I decided to use one of my favorite new flavor combinations and whip up some strawberry almond soft-serve ice cream! This ice cream is more sorbet-/soft-serve-like than “ice cream” because it has a very low fat content, but it’s so creamy that you won’t feel deprived!
What’s the secret?
What makes it creamy? Well, that would be the cottage cheese. Don’t knock it till you’ve tried it! I use cottage cheese in just about everything for a creamy “wow” factor without the unnecessary calories of heavy cream. (Don’t get me wrong: I have nothing against healthy fats. I just get plenty of them in my diet already so I don’t want to abuse them if I have lower calorie options that are just as good!) Cottage cheese is mild in flavor and when blended into something like an ice cream base, you won’t know it’s there! Bonus: it adds extra protein.
People often ask if they can substitute Greek yogurt for cottage cheese in recipes. Sometimes that works, but in ice cream recipes I’ve found that cottage cheese really does work better both from a texture and flavor standpoint (cottage cheese has less of a tang). Greek yogurt can be fine if you’re going for a frozen yogurt consistency, but I find that it tends to be a bit “chalkier” than blended cottage cheese when frozen. Maybe that’s just me. 😛 I recommend sticking with the cottage cheese in this recipe.
Since publishing this recipe originally, I’ve learned that using xylitol to sweeten ice cream helps keep it from getting so hard in the freezer. You’re welcome to experiment with sweetening the ice cream with xylitol (to taste) in place of or in addition to the stevia called for in the recipe, depending on your desired sweetness level.
You can CLICK HERE to read a post I wrote to answer all your sugar-free homemade ice cream FAQs about what equipment to use and how different ingredients affect the end product!
Do I have to use vegetable glycerin?
I keep getting this question. 😛 The answer is that I highly, highly recommend it based on the info given in the notes section of the recipe below: it really improves the texture of the ice cream and keeps it from sticking to the sides of the ice cream churn. I started my homemade ice cream career without vegetable glycerin, but since I tried it a few years ago I don’t make ice cream without it. I usually buy it online (CLICK HERE).
You could go many different places with this soft serve. Substitute other extracts for the almond extract, substitute red raspberries for the strawberries, omit the extract and add defatted peanut flour for a PB&J version…the possibilities are endless! I love it as-is, and it’s the perfect pink for Christmas or Valentine’s Day! It also makes a brilliant summery snack. Enjoy it whenever you need a guilt free, fat-busting dessert that doesn’t taste like diet food. 😉
Looking for some more Fuel Pull options?
- This Angelic Peanut Butter Cookie Dough Ice Cream is my homemade version of Halo Top and rings in at only 84 calories per half cup serving! You can enjoy up to 3/4 cup in a THM Fuel Pull setting! (This size serving actually includes 12 grams of protein.)
- This basic Low-Fat Soft Serve recipe is a generic Fuel Pull vanilla that works great to top THM E crisps and cobblers.
- This Strawberry Dreamy is the perfect single-serve solution to your strawberry ice cream need! No ice cream maker required! And yes, it’s a THM Fuel Pull as well!
You may also enjoy:
You can find this recipe in my first cookbook, Necessary Food.
- 2 cups unsweetened almond or cashew milk
- 1 cup strawberries (thawed if frozen)
- 1 cup low-fat cottage cheese
- 1 tablespoon vegetable glycerin
- 1 teaspoon almond extract (I use Watkins brand)
- 6 doonks (3/16 teaspoon) THM Pure Stevia Extract Powder (or more, to taste)
- ⅛ teaspoon salt
- 1 teaspoon glucomannan
- Blend all ingredients in a blender until completely smooth, adding the glucomannan last, right before blending so it doesn't clump. Taste and add more sweetener if desired (a lot of people like things sweeter than I do.) Churn in a 1.5 quart countertop ice cream churn according to manufacturer's directions. Serve immediately or transfer to a shallow airtight container and let the ice cream firm up in the freezer for a little bit.
- This ice cream is best eaten fresh. If you have leftovers, freeze them and when you're ready to eat them, either let them thaw for 3 hours in the fridge or 30-40 minutes on the counter, or defrost them for a few seconds in the microwave.
-Since publishing this recipe originally, I've learned that using xylitol to sweeten ice cream helps keep it from getting so hard in the freezer. You're welcome to experiment with sweetening the ice cream with xylitol (to taste) in place of or in addition to the stevia called for in the recipe, depending on your desired sweetness level.
-Xanthan gum can usually be substituted for glucomannan in recipes and is easier to find locally.
-You could substitute other extracts for the almond, substitute red raspberries for the strawberries, or omit the extract and add defatted peanut flour for different variations. Feel free to add extra strawberry chunks or puree after the ice cream is done churning (stir in by hand). You could also add chopped almonds, but that would take this out of the low-fat category (and turn it into an S for THMs).
-If you do not have an automatic ice cream churn, get one. They're awesome. Or you could blend the ice cream mixture, freeze it in ice cube trays, let the cubes soften a bit before blending to a soft-serve consistency in a high-powered blender, stir in any add-ins by hand, and either serve immediately or transfer to the freezer to firm up a bit.
-I bet this mixture would make yummy popsicles!
-Nutrition information calculated on 4 servings.
ALLERGY INFO: gluten free, egg free, peanut free
Recipe updated 3.16.16