Peanut Butter Cookie Dough Whiteout

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Canned Goods

  • 1/2 scoop Vanilla whey protein powder

• Condiments

  • 3 Doonks thm pure stevia extract, Powder
  • 1 tbsp Peanut butter, natural

• Baking & Spices

  • 2 tbsp Briana's baking mix
  • 2 tbsp Defatted peanut flour
  • 1 Dash Salt
  • 1 Dash Vanilla extract

• Oils & Vinegars

  • 2 tsp Refined coconut oil

• Dairy

  • 1/3 cup Cottage cheese

• Frozen

  • 1 cup Ice

• Other

  • ⅛ tsp. glucomannan

Found on briana-thomas.com

Description

Ingredients

• 1 cup crushed ice
• ⅓ cup cottage cheese
• ¼ cup unsweetened almond milk (or more, if needed for blending; this will make it thinner)
• ⅛ tsp. glucomannan
• Dash of salt
• Dash of vanilla extract
• 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
• 1 T natural peanut butter
• 1 T defatted peanut flour
• ½-1 scoop vanilla whey protein powder
• 2 tsp. refined coconut oil, melted
• 1 packet (3/4 tsp.) Truvia (or ¾ tsp. THM Gentle Sweet)
• 1 T defatted peanut flour
• 2 T Brianas Baking Mix

Directions

• Mix together the cookie crumb ingredients and freeze for a few minutes to harden.
• Meanwhile, blend all the shake ingredients together until smooth. Stir in the cookie crumbs and enjoy! Yields one serving.
• Alternately, you could place the blended shake mixture in a bowl in the freezer and freeze for 40-60 minutes, stirring twice within the first half hour. Add the crumbs at the end and stir in by hand, then enjoy as peanut butter cookie dough ice cream.