Fudge Chunk Ice Cream

• Refrigerated

  • 2 1/16 cups Almond milk, unsweetened

• Condiments

  • 6 Doonks thm pure stevia extract, Powder
  • 2 tbsp Peanut butter, natural

• Baking & Spices

  • 1 1/2 tbsp Cocoa powder
  • 1/8 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 tbsp Vegetable glycerin

• Dairy

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

• Other

  • 1 tsp Glucomannan
  • 2 packets Truvia (1½ tsp. or use ¾ tsp. thm super sweet blend

Found on briana-thomas.com

Description

Ingredients

• 2 cups unsweetened almond milk
• ½ cup cottage cheese
• ½ cup heavy whipping cream
• 1 T vegetable glycerin, optional but highly recommended
• 1½ tsp. vanilla extract
• 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
• ⅛ tsp. salt
• 1 tsp. glucomannan
• 2 T butter
• 2 T natural peanut butter
• 1½ T cocoa powder
• 2 packets Truvia (1½ tsp. or use ¾ tsp. THM Super Sweet Blend)
• 1 T unsweetened almond milk

Directions

• 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 manufacturers 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 cocoa powder and sweetener until totally mixed. Add the tablespoon of unsweetened almond milk and whisk 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, or longer 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.