Servings: 6 scoops
Net Carbs: 2.5g
This high protein 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!
Equipment
- 1 Spatula
Ingredients
For the high protein low carb ice cream
- 1 cup full fat cottage cheese
- 1/2 cup fresh raspberries
- 1/4 cup swerve (or a keto-friendly sweetener of choice)
- 1/8 teaspoon Xanthan gum
- 1/4 teaspoon vanilla extract
Instructions
- 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 don’t have it, don’t worry—the 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!
Nutrition Per 1 Serving
Serving: 1scoop | Calories: 94.1kcal | Carbohydrates: 3.7g | Net Carbs: 2.5g | Protein: 5.5g | Fat: 7.1g | Saturated Fat: 2.6g | Fiber: 1.2g | Sugar: 1.4g
Recipe Link:
https://coachrallyrus.com/keto-recipes/raspberry-cottage-cheese-ice-cream/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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