WINNER: Peanut Butter Ice Cream (No cooking. Almond milk, cottage cheese, cream. My mods: reverse quantities of cottage cheese and cream. Chill before churning. Add 1/8-1/4c bourbon at end of churning to make it easier to scoop from freezer.)
1 1/2 cups low fat cottage cheese (preferably organic) ½ cup espresso, cooled to room temperature (I used 4 shots of espresso from Starbucks) 1 tsp liquid stevia extract (I would recommend NuNaturals or SweetLeaf) ½ teaspoon pure vanilla extract
This Fudge Chunk Ice Cream is THM:S, low carb, sugar free, and gluten free.
Peanut butter whip 1/4 cup low fat cottage cheese 2-3 tbsp peanut flour 1 tbsp heavy cream 1 packet truvia 1 tbsp vanilla whey Whip all ingredients in food processor. Top with a little whipped cream and stevia sweetened chocolate chips.