STRAWBERRY ALMOND SOFT SERVE

Ingredients

• 2 cups unsweetened almond or cashew milk
• 1 cup strawberries (thawed if frozen)
• 1 cup low-fat cottage cheese
• 1 tablespoon vegetable glycerin
• 1 teaspoon almond extract (I use Watkins brand)
• 6 doonks (3/16 teaspoon) THM Pure Stevia Extract Powder (or more, to taste)
• ⅛ teaspoon salt
• 1 teaspoon glucomannan

INSTRUCTIONS

1. Blend all ingredients in a blender until completely smooth, adding the glucomannan last, right before blending so it doesn’t clump. Taste and add more sweetener if desired (a lot of people like things sweeter than I do.) Churn in a 1.5 quart countertop ice cream churn according to manufacturer’s directions. Serve immediately or transfer to a shallow airtight container and let the ice cream firm up in the freezer for a little bit.
2. This ice cream is best eaten fresh. If you have leftovers, freeze them and when you’re ready to eat them, either let them thaw for 3 hours in the fridge or 30-40 minutes on the counter, or defrost them for a few seconds in the microwave.