Basic Ice Cream

• Refrigerated

  • 2 1/2 cups Almond milk, unsweetened
  • 1 Egg

• Condiments

  • 6 Doonks thm pure stevia extract, Powder

• Baking & Spices

  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tbsp Vegetable glycerin

• Dairy

  • 1/2 cup Cottage cheese
  • 1/2 cup Heavy whipping cream

• Other

  • 1 tsp Glucomannan

Found on briana-thomas.com

Description

Ingredients

• 2½ cups unsweetened almond milk
• ½ cup cottage cheese
• ½ cup heavy whipping cream
• 1 egg (optional but adds a nice richness)*
• 1 T vegetable glycerin (optional but highly recommended)
• 1 tsp. vanilla extract
• 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
• ⅛ tsp. salt
• 1 tsp. glucomannan

Directions

• Blend all ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturers directions. Freeze to firm up even more, if desired.
• Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when youre ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
• I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.