THM Tummy Tucking Ice Cream - S - E - Fuel Pull
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| Measurement | Ingredient | Description (chopped, diced, etc.) |
|---|---|---|
1 cup | almond milk (unsweetened) | |
3-4 tsp | natural granulated sweetener | |
dash | natural granulated sweetener | optional |
1 tsp | vanilla extract | |
1/4 tsp | glucomannan powder | |
a few drops | vegetable glycerin | |
1 tsp | heavy cream | (optional) |
1 tsp | tahini | (optional) |
1 tsp | peanut butter (creamy) | (optional) |
1 Pour 1 cup unsweetened almond milk into blender.
2 Add 3-4 tsp. Truvia (and a tiny dash of Nunaturals if you like very sweet ice cream).
3 Add 1tsp. vanilla and ¼ tsp. glucomannan or xanthan gum.
4 Blend for 30 seconds to 1 minute then pour this liquid into 1½ ice cube trays and
freeze. If you only use 1 ice cube tray, the frozen cubes will be too big for your food
processor to handle.
Step B:
5 When you are ready to eat your ice cream, take frozen cubes from freezer and place
in food processor or high end blender like a Vitamix (a cheap blender will not likely do the job). Add a few drops of vegetable glycerin if you want to return any leftover
ice cream to freezer.
6 Process or blend until a powdery consistency is reached (like dry snow).
7 Stop processing. Add about 2-4 more Tbs. unsweetened almond milk and 1 tsp.
heavy cream, tahini, or peanut butter. Process, or blend again for a few minutes until
an ice cream/soft serve texture forms and the consistency is no longer like powdery
snow, but holds together.
Serene chats: I like to add a ¼ scoop of whey protein powder to the food processor right before processing. It gives more protein and I think makes the texture even
better. Pearl prefers it without this addition. O