Cookies n Cream Ice Cream

• Refrigerated

  • 2 1/2 cups Almond milk, unsweetened

• Condiments

  • 6 Doonks thm pure stevia extract, Powder

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3 tbsp Briana's baking mix
  • 1 1/2 tbsp Cocoa powder
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 tbsp Vegetable glycerin
  • 1/8 tsp Xanthan gum

• Dairy

  • 2 1/2 tbsp Butter, salted
  • 1/2 cup Cottage cheese
  • 1 tbsp Greek yogurt
  • 1/2 cup Heavy whipping cream

• Other

  • 1 tsp Glucomannan
  • ¾ tsp. THM Super Sweet Blend**

Found on briana-thomas.com

Description

Ingredients

• 2½ cups unsweetened almond milk (use carton coconut milk for a nut free option)
• ½ cup cottage cheese
• ½ cup heavy whipping cream
• 1 T vegetable glycerin, optional but highly recommended
• 2 tsp. vanilla extract
• ½ tsp. baking powder
• 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), to taste
• ⅛ tsp. salt
• 1 tsp. glucomannan
• 3 T Brianas Baking Mix
• 1½ T cocoa powder
• ¾ tsp. THM Super Sweet Blend
• ⅛ tsp. salt
• ⅛ tsp. xanthan gum
• 2½ T salted butter, melted
• 1 T Greek yogurt

Directions

• Blend all the ice cream ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturers directions.
• Mix the cookie crumb ingredients together and press them onto a greased baking pan. Bake at 350 degrees for 6 minutes, then remove the cookie bits from the oven and put them in the freezer to chill.
• When the ice cream is finished churning, stir it into the chilled crumbs. Enjoy right away or freeze to firm up a little more.
• 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.