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
- Place the cottage cheese, blueberries, sugar substitute, lemon juice, and vanilla extract in a blender or food processor.
- Blend until the mixture is completely smooth. If the mixture is too thick, gradually add almond milk until desired consistency is reached.
- Taste the mixture and adjust sweetness with more sugar substitute if needed.
- 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.
- 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.
