Cherry cheesecake ice cream

Ingredients

Fat free cottage cheese

2 cup(s)

Monk fruit sweetener with erythritol

⅓ cup(s)

Frozen unsweetened dark sweet cherries

1 cup(s)

Vanilla extract

1 tsp

Almond extract

¼ tsp, optional

Graham crackers

4 square(s), coarsely crushed

Instructions

1. In a food processor, process the cottage cheese until smooth, 1 to 2 minutes. Add the monk fruit sweetener, cherries, vanilla, and almond extract (if using); process until the cherries are finely chopped, about 1 minute. Add the graham crackers; pulse once or twice to combine.
2. Spoon the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours. If freezing overnight (or longer), allow the ice cream to soften for 10 to 15 at room temperature before serving.
3. Serving size: ¾ cup