So easy and delish! Been having this so much lately!
By Holly Owens
Who says indulging in a creamy bowl of ice cream has to be a guilt-trip? Not me! That’s why I came up with this Low Carb High Protein Blueberry Ice Cream using cottage cheese. It all started when I began experimenting with healthier dessert options that didn’t sacrifice flavor. Whether you’re looking to satisfy your sweet tooth while keeping things low-carb, or just need a protein boost post-workout, this recipe is a game changer.
This rich and creamy ice cream is delightful on its own or you could pair it with some crunchy low-carb granola for added texture. If you’re feeling a bit more adventurous, a drizzle of sugar-free chocolate syrup or a sprinkle of sliced almonds could elevate it even further – perfect for a summer evening treat or a healthy dessert at your next barbecue!
Low Carb High Protein Blueberry Ice Cream
Servings: 4
Ingredients
2 cups cottage cheese
1 cup of fresh or frozen blueberries
1/4 cup of a sugar substitute (like erythritol or stevia)
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup of unsweetened almond milk (optional for creamier texture)
Directions
1. Place the cottage cheese, blueberries, sugar substitute, lemon juice, and vanilla extract in a blender or food processor.
2. Blend until the mixture is completely smooth. If the mixture is too thick, gradually add almond milk until desired consistency is reached.
3. Taste the mixture and adjust sweetness with more sugar substitute if needed.
4. Transfer the ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Serve immediately for a soft serve texture, or freeze for 2-3 hours for a firmer ice cream. Enjoy your guilt-free indulgence!
Variations & Tips
If blueberries aren’t your thing or you just want to mix it up, try substituting raspberries or mixed berries. Not a fan of erythritol? Use any other favorite sugar substitute. For those who don’t have an ice cream maker, fear not! Simply place the blended mixture in a freezer-safe container and freeze, stirring every 30 minutes, until it’s just right. To boost the protein even more, consider adding a scoop of your favorite unflavored or vanilla protein powder during the blending process.