Mint Chip Blizzard THM-Fuel-Pull Low-carb Sugar-free

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Satisfy your craving for Mint Chip ice cream with a creamy sugar-free, low-carb, high-protein, low-fat, THM-Fuel-Pull Mint Chip Blizzard!

Mint Chip has always been one of my favorite ice cream flavors. I make a pretty killer sugar-free keto mint chip ice cream but can only enjoy it in THM-S settings. And, because it’s so high fat/calorie, I can only enjoy it in small amounts every now and then. Even more, it is low in protein. But, when I discovered how easy it is to make THM-Fuel-Pull Blizzards (high-protein but low-carb and low-fat), I had to try a Mint Chip Blizzard and it’s DELISH! 😋

WHAT’S A BLIZZARD?

This recipe is basically an instant ice cream/soft-serve that you make in your blender! I have several other flavors, too – like Cookies and Cream, Strawberry Cheesecake, Pumpkin Spice Latte Chip, Mocha Chip, and PB Cup! It reminds me of the DQ Blizzards I loved as a kid, but is actually healthy and can be enjoyed in any THM fuel type (except Deep S). It’s amazingly thick, creamy and satisfying, but without the sugar, fat or carbs. And high-protein, to boot!

It’s filling, too! Personally, I usually just make a half recipe at a time, and have alongside a veggie-filled/lean protein salad, and that’s plenty for me!

What makes it green?

Actually, this flavor of Blizzard has a serving of veggies right in it, but you can’t taste it! The secret to it’s naturally green color is…SPINACH! I use cooked spinach but raw frozen okra works great, too!

Why cooked spinach?

I add cooked spinach to all sorts of things and recipes, especially for my daily THM Earth Milk Sip. Cooking not only neutralizes the oxalic acid (a substance that can cause various healthy issues) naturally found in some raw greens such as spinach, kale, chard, etc; but it also makes them more tender and sweet in recipes. And it shrinks them down, allowing you to pack more into your recipes, which means more veggie-goodness for you! In general, I eat a lot more greens on a daily basis when I batch cook my greens and stash them in the fridge to use throughout the week. I batch cook both kale and spinach and keep some of each in my fridge at all times.

It’s super easy to cook greens in the Instant Pot. And the greens come out perfectly tender (and slightly sweet) every time with no added fat or flavorings (so they go well with both sweet and savory recipes). For spinach, I take a frozen bag (though I cook two bags at a time) of organic chopped spinach and dump it/them in a steaming basket in my IP, with 1 cup of water in the bottom of my IP pot. I cook on manual pressure for 1 minute, then quick release, and it’s done! See my post on Keto Chocolate Pudding with a Secret to read how I cook my kale in the IP.

But aren’t chocolate chips a THM-S food?

To make this Mint CHIP, sugar-free chocolate chips are added, which is normally a THM-S ingredient because of it’s relatively high fat content. However, a limited amount is used in this recipe, keeping the fat grams of the Mint Chip Blizzard low enough that it can be enjoyed in either THM-FP or THM-E settings. Of course, you can also enjoy them in THM-S, as well – and, in that fuel setting, you don’t have to worry as much about the fat grams and can add as many sugar-free chocolate chips as you wish. Or, just make a half recipe but add the full amount of chocolate chips/chunks!

I make my own sugar-free chocolate chunks but Lily’s chocolate chips work great, too.

For an even creamier blizzard, add gelatin!

I recently discovered that gelatin makes these blizzards even creamier (and doesn’t add any fat or carbs)! To prepare the gelatin, take a small ramekin or cup and pour-in 2 TBS of unsweetened almond milk. Slowly whisk-in 1-2 tsp of powdered gelatin (I use 1 tsp Great Lakes gelatin for a half-recipe). Allow to “bloom” for a few minutes. Then take another ramekin/cup and put the other 2 TBS of unsweetened almond milk in it and put in the microwave for about 30 seconds. Then pour hot almond milk into the gelatin mixture to “melt” it. Stir until there are no lumps.

To add to the blizzard, first blend the other ingredients (except ice and glucomannan) and then, with blender on, pour in the gelatin mixture. Then add glucomannan and then ice and so on, as recipe dictates.

Mint Chip Blizzard THM-Fuel-Pull Low-carb Sugar-free

Recipe by blissfullypreparedCourse: THM-Fuel-Pull, Snack, DessertCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Calories

167

kcal

Satisfy your craving for Mint Chip ice cream with a creamy sugar-free, low-carb, high-protein, low-fat, THM-Fuel-Pull Mint Chip Blizzard!

Ingredients

• 1/4 cup cottage cheese (I use 2% Daisy)

• 1/4 cup pasteurized egg whites* (I use Kirkland)

• 1/4 cup unsweetened almond milk

• 1/4 cup spinach, packed (I pre-cook mine in the IP – see above)

• 2-3 TBS preferred sweetener* or to taste (I use Lakanto Golden)

• 1 TBS whey protein isolate, or more

• 8 – 12 drops liquid stevia (optional or other sweetener to taste)

• 1/2 tsp vanilla extract

• 1/4 tsp peppermint extract

• 1/2 tsp glucomannan

• Squeeze of fresh lemon juice to taste (optional – gives a little zing)

• Sea salt to taste

• 1.5 – 2 cups ice (or more to desired thickness)

• 22 Lily’s chocolate chips or 7 grams of my homemade chocolate chunks

Directions

• Add all the blizzard ingredients except the glucomannan, ice, and chocolate chips/chunks to a blender. Blend until smooth.
• With blender on high, add the glucomannan and blend until creamy.
• Add ice. This will be very thick so you may have to stir around a little to help break down all the ice.
• When it’s your preferred consistency, taste test and adjust flavors if needed.
• Then add your chocolate chips/chunks and blend to liking. For THM-FP, you can 22 Lily’s chocolate chips or 7 grams of my homemade chocolate chunks.
• Then pour and enjoy! Since this is mostly made of ice, it’s best eaten right away.

Notes

• If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. Also, the print feature of this plugin is a little wonky so always check over recipe print-outs to make sure all ingredients are included and correct. Another option is to copy and paste the recipe text and print through a different program.
• To substitute raw frozen okra, use 1/4 – 1/2 cup okra instead of 1/4 cup cooked spinach. If using raw spinach, try 1/2 cup packed.
• The macro breakdown is (including added chocolate chips): 167 calories, 5.4g net carbs, 4.8g fat, and 19.5g protein.
• I do not recommend using raw egg whites; only use pasteurized liquid egg whites. Most liquid egg whites sold in stores is pasteurized (but check the label). Raw egg whites can contain pathogens and also contain something called Avidin (which can lead to biotin deficiency). But pasteurized egg whites are safe to use right out of the carton and help make this Blizzard thick and creamy (and high protein). For more info, read this.
• For dairy-free, sub collagen (can use 2 TBS for more creaminess), add the optional gelatin, and omit the cottage cheese. Could possibly be made egg-free, as well (just sub more almond milk).
• If using a different sweetener, check out this sweetener conversion chart.

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