Horsetracks Ice Cream

• Refrigerated

  • 2 cups Almond milk, unsweetened
  • 1 Farm-fresh egg

• Condiments

  • 8 Doonk thm pure stevia extract, Powder
  • 1 Peanut butter, natural

• Baking & Spices

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

• Oils & Vinegars

  • 1/4 cup Refined coconut oil

• Dairy

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

• Other

  • 1 tsp Glucomannan

Found on briana-thomas.com

Description

Ingredients

• 2 cups unsweetened almond milk
• ½ cup cottage cheese
• ½ cup heavy whipping cream
• 1 farm-fresh egg*
• 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
• -
• Natural peanut butter
• -
• ¼ cup refined coconut oil, melted
• 2 T cocoa powder
• 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)

Directions

• Blend all the ice cream ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturers directions.
• Meanwhile, melt the coconut oil and cocoa powder together. Stir in the stevia and set the mixture aside.
• When the ice cream is done churning, transfer it to a freezer-safe container. Place a few dollops of peanut butter on top and drizzle the ice cream with the chocolate mixture. Put the ice cream in the freezer. After 5-10 minutes , use a spoon to swirl the peanut butter and chocolate into the ice cream. Return to the freezer to harden to desired consistency (or eat right away).
• 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.