Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Vanilla Bean Fat Bomb Ice Cream (THM S)

Call me crazy, but vanilla bean is probably the best flavor of ice cream there is. Yep, I said it! It’s the backbone of many tasty desserts: ice cream cake, shakes, floats, sundaes, and it’s the essential topper for warm baked goods.

This no-cook ice cream is the quickest, easiest ice cream you’ll ever make!

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This ice cream base is my absolute favorite [mostly because I can make it in my blender without the whole headache of making and cooling a custard], and it’s unbelievably creamy.

The base consists of good-for-you-fats like MCT oil, coconut oil, eggs, and raw cacao butter. I also use heavy cream in the base, but you could make it dairy free by using unsweetened vanilla almond milk or canned full fat coconut milk (if you opt for coconut milk, skip the step of adding ice cubes and just add it straight to your ice cream machine.)

Simply whip together all the ingredients except for the ice cubes in a high-speed blender until creamy and slightly thickened. Begin adding the ice cubes one at a time, blending well for about 10 seconds between.

Transfer the mixture into your pre-chilled ice cream machine and churn for approximately 15 minutes, or until it reaches soft serve consistency.

Place the ice cream into a long, shallow freezer-proof dish, cover, and freeze for at least 1 hour before serving.

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Perfectly soft and creamy ice cream with gorgeous flecks of vanilla bean throughout. [Can you tell that I’m a lover of ice cream?]

This base is my favorite because it doesn’t become a rock in the freezer – it’s like grocery store ice cream texture, scoopable straight out of the freezer.

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If you’re feeling like some extra decadence, go ahead and top that beautiful ice cream with some of my easy 5-Minute Hot Fudge [spoiler alert – it tastes like a liquid brownie. SO. GOOD.].

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Vanilla Bean Fat Bomb Ice Cream (THM S)

  • Servings: Multiple
  • Time: 30 minutes, plus freezing time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
  2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
  3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
  4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
  5. *NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I am THE chocolate gal. Chocolate is always a good idea, and it never lets you down.

I’m also notorious for not being able to make decisions. I don’t always know the right answer, but I do know that a well-placed combo is always a good idea.

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This ice cream base has quickly become one of my favorites. First, it’s zero cook. As in, nothing on the stove – no tempering, no custard, nada. Second, it’s incredibly creamy – especially for a base that involves zero milk or cream. Third, the only tool you need is a blender.

In a high-powered blender place the eggs and egg yolks, unsweetened cocoa powder, MCT oil, Pyure, vanilla, and a pinch of salt.

The ingredient that trips some people up is the raw cacao butter. Raw cacao is basically the other half of cocoa powder. They’re different parts of the same cocoa bean.

I use Big Tree Farms, which comes in 1oz cubes. It takes 6 cubes to make 1/3 cup. *NOTE: Cacao butter has a high melting point. Chop it finely to get it to melt quicker, but don’t be surprised if it still takes over 2 minutes to melt. Once you get that melted, add the solid coconut oil to the bowl with the cacao. The heat from the cacao will quickly melt the coconut oil, while bringing down the temperature of the cacao slightly. (Which is helpful when adding this to your eggs.)

Add melted cacao and coconut oil to the egg mixture and blend on high for 2-3 minutes, until slightly thickened and smooth.

While keeping the blender going on high, begin adding one ice cube at a time blending for about 10 seconds between. This step is mainly to bring down the temperature of the mixture, and to dilute it slightly.

Once all the ice cubes are added, add the vegetable glycerin then refrigerate the mixture while you mix together the cookie dough.

In a small bowl, combine the butter (or coconut oil), coconut flour, vanilla, Pyure, and whey protein isolate. *NOTE: If you want to keep this dairy free, just add extra coconut flour instead of the whey.

Fork the cookie dough ingredients together. The dough should stick together without feeling too wet.

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Add the chopped chocolate, then remove the dough to the fridge to set slightly.

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Add the chocolate ice cream base to your prepared ice cream machine. Churn the ice cream for about 15-20 minutes, or until the ice cream reaches soft serve consistency. Take the paddle out, then gently stir in the peanut butter.

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In a long, shallow freezer-safe dish, add about half of the ice cream base. Dot the base with about half of the cookie dough crumbles.

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*NOTE: I rolled my cookie dough into larger balls, which probably worked against me as they will harden some in the freezer. I highly suggest you leave it in smaller chunks.

Cover with the last half of ice cream, then the last of the cookie dough. Swirl the ingredients together by placing a toothpick into the mixture and circling it around.

Place the ice cream in the freezer for 45 minutes to 1 hour to harden up. Scoop and serve!

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Creamy, rich chocolate ice cream with a thick peanut butter swirl and chewy cookie dough pieces. Does it get any better than this?!

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 20 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a high-powered blender, combine all ingredients for the ice cream base except ice, peanut butter, and vegetable glycerin. Blend on high for 4-5 minutes. Mixture should be slightly thick and creamy.
  2. Keeping the blender on high speed, begin adding one ice cube at a time, blending well between (for about 10 seconds).
  3. Add the vegetable glycerin and place the mixture in the fridge while you make the cookie dough.
  4. Combine all ingredients for the cookie dough in a small bowl. Mixture should stick together without feeling too dry or crumbly.
  5. You can either leave the cookie dough chunky, as is, or you can form it into small balls between your hands. Don’t make the balls too thick, because they will harden in the freezer. Place cookie dough in the refrigerator to harden slightly while you churn the ice cream base.
  6. Churn the ice cream base in an ice cream machine, according to manufacturer’s directions. When it’s finished, the mixture should be the consistency of soft serve. It took my machine about 15-20 minutes to get this texture.
  7. Remove the ice cream paddle, and gently stir in the peanut butter.
  8. Add about half of the ice cream to a freezer-safe container (I prefer one that’s longer, rather than tall), place about half of the cookie dough on top of the ice cream. Add the rest of the ice cream and cookie dough. Gently swirl the mixture together by placing a toothpick or skinny spatula down into the ice cream and making circles.
  9. Place the ice cream in the freezer to set for about 45 minutes to an hour.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Chocolate is my thing. I eat dark chocolate almost daily (because it’s good for you, right?),  and it can be hard to get my fix without feeling weighed down by dairy.

This ice cream has all the velvety, creamy deliciousness of traditional ice cream with ZERO dairy. Plus, it’s filling and Fuel Cycle approved!

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I haven’t talked about it much, but I’m considering doing my second Fuel Cycle (Chapter 28 of the original THM book) on the Trim Healthy Mama plan. Before I picked up blogging again, I did a Fuel Cycle back in Spring with great success. Don’t get me wrong – Fuel Cycles can be a little maddening, and they aren’t for THM beginners, or even those who are steadily losing. FCs are for when you experience a persistent stall while following the plan. I survived last time by following (to a “T”) a special FC menu laid out by the THM authors. It was nice having every meal and snack planned out, and it was easier to follow than I expected.

Through this experimentation, I’m glad I’ve found not one, but two ice cream recipes that are easy and Fuel Cycle approved.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Multiple Servings

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1/3 c unsweetened cocoa powder (Use something really good! I used this one which gave a milk chocolate flavor with zero bitterness.)
  • 1/3 c melted raw cacao butter
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • scant 1/4 c Pyure or Gentle Sweet (I think the sweetener depends on the bitterness of your cocoa. Go scant at first, then you can taste and add more as needed.)
  • 2 tsp vanilla
  • pinch of salt
  • 1/2-1 Tsp espresso powder
  • 1/4 c Lily’s chocolate chips
  • 2 Tbsp vegetable glycerin, optional (helps keep the ice cream texture soft after freezing)
  • 10-15 ice cubes

Freeze the insulated part of your ice cream churner overnight, if needed.

In a high-powered blender, add all the ingredients except for the ice cubes and chocolate chips, then whip for about 2-3 minutes or until creamy. Taste and adjust for sweetness, if needed.

With the blender going (through a release spout in the top) begin adding the ice cubes, one at a time and waiting about 10 seconds between. If your blender doesn’t have a release spout, simply add one at a time and blend well between cubes. This step is to simply bring down the temperature of the mixture while diluting it slightly.

Prepare your ice cream churner – I like to spray the insulated part with a little coconut oil to keep my custard from sticking. Pour in the mixture and churn for 10-12 minutes, or until it reaches soft-serve like consistency. Scoop half the mixture into a loaf pan, or other dish suitable for the freezer. Sprinkle with the chocolate chips, then add the other half of the ice cream. Stir gently to combine, then serve immediately or freeze for 45 minutes to overnight, if you like.

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I decided to freeze my ice cream overnight before taste-testing, and was extremely pleased with the texture. When I tried the pumpkin version of this, I accidentally left out the vegetable glycerin and it got pretty hard overnight. I heated it in the microwave to be scoopable, and then it was fine. Here, I was happy to find that the glycerin did its job in keeping the texture firm, but still scoopable. [Lesson learned, don’t forget the glycerin.]

And the taste! Oh my gravy, y’all. If you haven’t tried fat bomb ice cream yet, you need to.

My kids were the abiding taste-testers and, to put it mildly, they loved it. [Despite the look on my 4-year-old’s face, she did like it. That’s what I get for asking her to smile. ^_^] They’re like me, and could probably eat the whole batch in one sitting. But we were all happy with having it as a mid-morning treat.

Other Cycle-friendly variations of this ice cream you could try would be:

  • Nutella – trading the espresso for hazelnut flavoring and reducing to 1-2 tsp.
  • Double Chocolate – leave out the espresso and add a few more chocolate chips.
  • French Vanilla – leave out the cocoa powder and espresso, add beans from a vanilla pod and 1/2 tsp of hazelnut flavor.
  • Matcha – omit cocoa and espresso. Add 1-2 Tsp matcha powder and 1/2 tsp coconut flavor.
  • Orange Creamsicle – omit cocoa and espresso. Add zest of 1 orange and 1-2 tsp orange oil or flavor.
  • This Pumpkin variation

What’s your favorite ice cream flavor? Have you tried the Fat Bomb recipe yet?

 

Pumpkin Chai Fat Bomb Ice Cream (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

What is a “fat bomb” you ask? Fat bombs are any recipe that is high in fat and low in carbs. Different recipes will use different fats, this one has tons of healthy fats without weighing you down with dairy.

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I love this ice cream recipe for two reasons: 1) my husband (who’s lactose intolerant) and I can both enjoy it and 2) there’s zero cooking involved.

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Start by blending the everything except the ice in a high-powered blender until slightly thick and creamy.

Next, begin adding the ice cubes one at a time, while keeping the blender power on, blending well (for about 10 seconds) in between. At the end, the mixture should be a little thicker, creamy, and chilled.

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Transfer the mixture to your pre-chilled ice cream machine and churn for approximately 15-20 minutes. The mixture should be the texture of soft serve once it’s done.

This next part will be hard – DON’T EAT IT YET. I know, I’m mean.

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Transfer the ice cream to a lined loaf pan, or other shallow dish, and let it set in the freezer for about 45 minutes to an hour.

Talk about  creamy dreaminess!

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My kids and I had a taste test of this ice cream the afternoon I made it, and I kid you not when I say we probably could’ve eaten it all in that one sitting. They gobbled it up! I was sad I decided to share it with my son, because really I wanted a huge bowl all to myself.

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This ice cream has all the decadent deliciousness of dairy without weighing you down. Believe me when I say it is the creamiest non-dairy dessert I have ever had. I want to try so many variations of this just so that I can eat ice cream at every meal.

Pumpkin Chai Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 30 minutes, plus firming time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1 c pumpkin puree
  • 1/3 c melted raw cacao butter (I found it easiest when I chopped the cacao butter small before melting. It took a long time to melt!)
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • 1/4 c Pyure or THM Gentle Sweet
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • scant 1/8 tsp cloves
  • 10-12 ice cubes
  • 2 Tbsp vegetable glycerin, optional

Directions

  1. In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy.
  2. Begin adding the ice cubes, one at a time and blending well for about 10 seconds between. NOTE* Try to add only large, whole ice cubes. In my Ninja, I was able to open the flap on the pour spout in order to drop the ice in without having to remove the lid each time. This step helps dilute the mixture slightly and bring the temperature down enough for churning. It took about 10 ice cubes for my mixture to be a consistency I liked. It was creamy, and slightly chilly.
  3. Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it’s about soft-serve consistency. Mine took about 10-12 minutes.
  4. Transfer to a loaf pan or any shallow, long dish suitable for the freezer. Chill it for about 30-45 minutes before serving.