High Protein Low Carb Raspberry Cottage Cheese Ice Cream
This high protein low carb ice cream made with cottage cheese is the creamiest, dreamiest dessert for the summer. With only low carb high protein ingredients, it’s healthy, balanced and simple!
This Raspberry Cottage Cheese Ice Cream tastes like a traditional ice cream BUT it’s low carb and high protein for a healthier lifestyle!
This keto raspberry cheesecake ice cream recipe is for a smooth and creamy, no churn ice cream that is also high protein, sugar free and low calorie. And for added flavor make the keto nut crumble and make it more of a cheesecake flavor.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 6
Ingredients
- 1 cup1 cup1 cup Cottage Cheese, full fat
- .5 cup.5 cup.5 cup Raspberries, Organic
- .25 cup.25 cup.25 cup Granular Sugar Substitute - Swerve
- .125 tsp.125 tsp.125 tsp Xanthan Gum
- .25 tsp.25 tsp.25 tsp Vanilla Extract, sugar free
- 1 tsp1 tsp1 tsp Granular Sugar Substitute - Swerve
- 1 Tbsp1 Tbsp1 Tbsp Butter, Unsalted
- .25 cup.25 cup.25 cup Brazil Nuts
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a food processor, blitz the Brazil nuts until they form fine crumbs.
- Add the swerve and butter to the nut crumbs and blitz again. Set aside.
- In the same food processor (no need to clean it) or immersion blender, blend for a couple of minutes the full-fat room temperature cottage cheese.
- Add half of the raspberries, swerve, and Xanthan gum to the blended cottage cheese and blitz again until smooth.
- The Xanthan gum is optional but helps create a creamier texture. If you donu2019t have it, donu2019t worryu2014the ice cream will still be delicious! Read more about Xanthan Gum here!
- Pour the cottage cheese mixture into a freezer-safe airtight container.
- Mix in the prepared crumb topping and the rest of the raspberries.
- Freeze for 2-3 hours or until firm.
- Scoop out the Raspberry Cottage Cheese Ice Cream and top with extra raspberries or any other favorite toppings.
Notes
I would recommend you to use a food processor (with a lid) instead of a handheld mixer, as the cottage cheese “likes to escape”. A high-speed blender (with a lid) will work as well. Read more about Xanthan Gum here!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Egg Free Gluten Free Ice Cream Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 98 |
| Fat: | 8 g |
| Carbohydrates: | 3 g |
| Protein: | 6 g |
| Cholesterol: | 12 g |
| Sodium: | 123 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “High Protein Low Carb Raspberry Cottage Cheese Ice Cream”
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This looks so good!! I love the Brazil nuts for the crumb. Saving this one to make soon.