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Yep, you’re seeing right: two okra recipes in a row! (Check out this Deep S Superfood Single Brownie that I posted last week if you haven’t already!) According to some sources, okra has great weight loss properties as well as health benefits, so I’ve been trying to sneak it in where I can. What better way than in ice cream? This big bowl of ice cream is a Fuel Pull for Trim Healthy Mamas, and it makes a great light snack or dessert. No ice cream maker required!
This recipe took quite a few tries to come out right. I could always detect a funny taste that didn’t play well with the slight earthiness of the okra. Finally I discovered that whey protein powder (which I had added for creaminess and protein) seemed to be the culprit, so I removed it. The ice cream still contains 8g protein from the cottage cheese. If you’d like more protein to help hold you over until your next meal, you could try adding a scoop of collagen, but having never used it myself I don’t know if you would taste it or not.
I used frozen diced okra in this ice cream, not fresh okra, and I recommend that you do the same. Frozen okra has gone through a blanching process which helps cut some of the slime and helps the okra disintegrate better into your ice cream.
I like to freeze this ice cream for about a half hour until it’s fairly firm, then let it thaw a bit before digging in. This produces a creamier end product. You can top the ice cream with a few sugar-free chocolate chips, sugar-free chocolate syrup, or a peanut butter drizzle made with defatted peanut flour, water, sweetener, and salt. Stay under 5g of fat and you’re still in THM: Fuel Pull territory!
Other pages you might enjoy:
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- ¾ c. crushed ice
- ¾ c. frozen diced okra
- ½ c. unsweetened almond milk (or carton coconut milk for a nut free version)
- ⅓ c. low-fat cottage cheese
- 1 T. cocoa powder
- 3 doonks THM Pure Stevia Extract Powder
- Dash of salt
- ½ tsp. glucomannan
- Blend all the ingredients together until smooth. Transfer to a freezer-safe bowl and freeze for 30 minutes, stirring twice. Let the ice cream thaw a bit to a softer consistency before eating.
- Feel free to top with a few sugar-free chocolate chips, some sugar-free chocolate syrup, and/or a peanut butter sauce made with water/defatted peanut flour/sweetener/salt.
Suggested products:
- Ninja Kitchen System
- THM Pure Stevia Extract Powder
- Glucomannan
- THM Organic Glucomannan
- Defatted Peanut Flour
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I can’t wait to try this! Is there a substitute for glucomannan? Thanks!
Xanthan gum can usually be substituted for glucomannan in the same amount. 🙂
I made this just as the recipe was written (something I rarely do) and it was spot on. Mine made a very large portion so I’ll call it a 2-portion recipe 🙂
My blender, however, was not equal to the task, so next time I’ll crush the ice, then crush the okra, then add all the ingredients together at the end.
Bravo!
What is extract powder?
Pure Stevia Extract Powder is a VERY concentrated low-glycemic sweetener that I use in most of my ice cream recipes. 🙂 This is the brand I buy (by far the best tasting that I have tried)(#affiliate link): https://www.briana-thomas.com/recommends/thm-pure-stevia-extract-powder/
If you don’t have it, you can try substituting your favorite low-glycemic sweetener to taste. Here’s a conversion chart that can help when converting between sweeteners (but always start with less than you think you’ll need and add more as you taste): http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
I was so excited to try this tonight. I made it and it never “froze”, even after an hour. It had the consistency of pudding. Hmm I’m not sure what I did wrong. Your pics look so amazing and delicious!
It’s a soft serve consistency, but it should definitely be thicker than pudding! Are you sure you used the right amount of ice and frozen okra?
Briana
Are you planning on having a spiral bound version of your cookbook available? I know many THMers have paid to have their THM cookbook torn up and spiral bound.
I was just thinking it may be a less expensive way to bind(?), but also saves of the step of having to have it done ourselves.
Also I am wondering if the current recipes will stay on the site or will they likely be taken down? I plan to buy it either way just thought it would be helpful to know.
Yes, the cookbook will be spiral bound. 🙂 All the previously-posted recipes will stay on my website, but there will be recipes included in the cookbook that will not be published on my blog.
Hurrah ! No icecream maker required. Now to find some frozen okra in these parts ! Thanks Briana !
I’m dairy free. Is there a sub that I can use for the cottage cheese?
Thank you!
I’m afraid I’m not very well versed in dairy substitutions. Maybe try something like coconut cream (this would make it an S)?
Quick question for you Briana, will these few last recipes that you have released to us be in you new cook book? I only ask because I look forward to buying your cook book and don’t want to keep printing out recipes, and these okra recipes look like keepers. So good! – Thanks.
Good question! Starting from August 1st, except for the Fresh Salsa recipe, none of the other recipes will be included in my cookbook (at least not in THIS cookbook).
Briana, if we tripled this, after blending, could we put it in the ice cream maker?
This recipe has a pretty high quantity of ice because it’s a quick single-serve recipe, so I don’t know how that would work in an ice cream churn. I’m actually going to be working on a full size okra ice cream recipe when I get home from my travels. 🙂
If I don’t have crushed ice how many ice cubes would you recommend?
Haha…I never use ice cubes so I have no idea. Just use about 3/4 cup worth. 😉