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Ingredients
  • subheading: For the Ice Cream:
  • 1 cup unsweetened almond milk
  • 1 cup half & half
  • 2 cups heavy whipping cream if using a 1.5 qt ice cream maker use 1 cup cream
  • ½ cup cottage cheese Daisy 2% is my preferred
  • ½ cup gentle sweet with Xylitol, will keep your ice cream scoopable from the freezer
  • 1 egg optional
  • 1 tsp pure Mexican vanilla
  • ⅛ tsp mineral salt
  • 1 TBL vegetable glycerin click on it to see what I use
  • ½ tsp THM gluccie
  • subheading: For the chocolate:
  • ¼ cup melted coconut oil I use refined for this
  • 2 TBL Cocoa powder
  • 2 TBL Gentle Sweet
  • subheading: Peanut Butter Topping:
  • ¼ to ½ cup No Sugar Added Peanut Butter
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