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The Ultimate Guilt-Free Ice Cream Experience – vegetarian recipe
Stav Kogan

The Ultimate Guilt-Free Ice Cream Experience

An unbelievably low-carb, sugar-free, and gluten-free ice cream recipe featuring rich peanut butter and a crackly chocolate magic shell swirled through a velvety smooth, vanilla-kissed base. Pure indulgence you can make in your own kitchen.
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Prep Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 4 serving
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • For the Ice Cream Base
  • 2 cups (480 ml) Unsweetened Almond Milk
  • ½ cup (113 g / 4 oz) Full-Fat Cottage Cheese
  • ½ cup (120 ml / 4.1 fl oz) Heavy Whipping Cream
  • 1 large Egg
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tbsp (15 g / 0.53 oz) Stevia Extract, or to taste
  • 1 tsp (3 g / 0.11 oz) Glucomannan Powder
  • For the Chocolate Peanut Butter Swirl
  • ¼ cup (60 ml / 2 fl oz) Coconut Oil, melted
  • 2 tbsp (15 g / 0.53 oz) Unsweetened Cocoa Powder
  • 1 tsp (5 g / 0.18 oz) Stevia Extract, or to taste
  • 2 tbsp (32 g / 1.13 oz) Natural, Runny Peanut Butter
  • for Perfect Keto Ice Cream
  • For the creamiest, non-icy texture, use a high-speed blender to ensure the cottage cheese is completely liquefied into the base.
  • Sweetness levels can vary between stevia brands. Taste the ice cream base before you freeze it and adjust the sweetener to your preference.
  • To ensure your ice cream is easily scoopable, add one tablespoon of MCT oil or vodka to the base mixture. This helps lower the freezing point, preventing it from becoming rock solid.

Method
 

  1. In a blender or a large bowl with an immersion blender, combine the almond milk, cottage cheese, whipping cream, egg, vanilla extract, 1 tablespoon (15 ml / 0.5 fl oz) of stevia, and glucomannan powder.
  2. Blend on high until the mixture is completely smooth and homogenous, ensuring no lumps from the cottage cheese remain.
  3. In a separate small bowl, whisk together the melted coconut oil, cocoa powder, and 1 teaspoon (5 ml / 0.2 fl oz) of stevia until a smooth chocolate sauce forms. If your coconut oil is solid, gently heat the in a small saucepan over low heat until just melted and combined.
  4. Pour the ice cream base into a freezer-safe, loaf-pan-style container.
  5. Place it in the freezer for 20-30 minutes, or until the edges just begin to set.
  6. Remove the container from the freezer. Dollop the peanut butter over the surface of the semi-frozen ice cream and drizzle the chocolate sauce over the top.
  7. Using a butter knife or a skewer, gently pull the knife through the mixture to create beautiful swirls of chocolate and peanut butter.
  8. Do not overmix.
  9. Cover the container and return it to the freezer for at least 4-6 hours, or until firm.
  10. Let it sit at room temperature for 5-10 minutes before scooping to serve.
  11. Let the finished ice cream sit on the counter for 5-10 minutes before serving. This short thaw time makes for a much creamier and easier scooping experience.

Nutrition

Calories: 345kcalCarbohydrates: 5gProtein: 9gFat: 31g

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