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Ingredients
- Vanilla Ice Cream:
- 1 farm-fresh egg
- 2 cups unsweetened almond milk
- 1/2 cup cottage cheese
- 1/4 cup cream
- Rounded 1/4 tsp. glucomannan
- Pinch salt
- 4-6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 tsp. imitation vanilla flavoring
- Fudge Chunks:
- 2 T butter
- 2 T natural peanut butter
- 2 packets Truvia (1 1/2 tsp. or use 3/4 tsp. THM Sweet Blend)
- 1 1/2 T cocoa powder
- 1 T unsweetened almond milk
Details
Adapted from briana-thomas.com
Preparation
Step 1
Combine all the ice cream ingredients together in a high-powered blender and blend until completely smooth. Freeze the mixture in an automatic ice cream churn according to manufacturer's directions. (See below for the model I use.)
Meanwhile, soften the butter and peanut butter together in a bowl in the microwave. Stir in the Truvia and cocoa powder until totally mixed. Add the tablespoon of unsweetened almond milk and stir until everything blends together smoothly and the fudge thickens. Set aside.
When the ice cream is done, transfer it to a freezer-safe container. Put the fudge on top and using a knife, swirl it into the ice cream until it is in chunks of your desired size. Put the ice cream in the freezer to allow it and the fudge to firm up (about half an hour; you don't want it to get too hard).
This ice cream is best eaten fresh. If you have leftovers, freeze them again. Before eating, get them out in advance to soften (or defrost for a seconds in the microwave).
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