This Low Carb Raspberry Chia Ice Cream is a creamy dessert made right in the Ninja Creami, ready with just a handful of simple ingredients. Whole chia seeds fold in by hand after spinning, so every bite stays smooth and creamy, never sandy or gritty.
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- Why this Raspberry Chia Ice Cream Works
- Ingredient Notes
- Step by step instructions
- How to make low carb raspberry chia ice cream in the Ninja Creami
- Recipe Tips for the Best Texture
- Recipe Variations & Swaps
- Macros & Nutrition
- Storage
- Calling all ice cream lovers!
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
I've made this recipe enough times managing my own blood sugar with low carb eating to know the one mistake that ruins it: blending the chia seeds into the base before spinning turns the whole pint gritty.
Folding them in whole afterwards fixed it. If you love low carb desserts, try my Strawberry Cottage Cheese Ice Cream and Low Carb Lemon Cheesecake Ice Cream, made the same Ninja Creami way.
See the list of all my Ninja Creami Ice Cream Recipes.
Why this Raspberry Chia Ice Cream Works
- This low carb raspberry chia ice cream stays light without feeling like a diet dessert, just 9g total carbs a serving
- Packed with protein from cottage cheese and Greek yogurt, so it actually keeps you full
- No grit, no sand. The chia seeds fold in after spinning instead of getting blended into the base
- Comes together with a blender, the Creami, and patience. No custard, no stovetop, no fuss
- Sweetened without added sugar, so it fits right into a diabetic friendly routine
Ingredient Notes
- Fresh raspberries: bring the color and bright, tart flavor this ice cream is built around
- Cottage cheese: adds creaminess and protein without reaching for heavy cream
- No cottage cheese? Replace it with an extra ¾ cup Greek yogurt for a smoother, dairy-light version
- Watching sodium? Use a reduced sodium cottage cheese in the same amount, or swap with Greek yogurt
- Greek yogurt: adds tang and helps thicken the base
- Powdered sweetener: dissolves clean, so you don't get a grainy aftertaste like regular sugar can leave behind
- Unsweetened vanilla almond milk: thins the base while keeping carbs low
- Vanilla: rounds out the flavor so the raspberry stays front and center
- Chia seeds: go in whole, never blended into this raspberry chia seed ice cream. More on exactly why in the next section
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb raspberry chia ice cream in the Ninja Creami
STEP 1: Blend and Strain
Blend the raspberries, cottage cheese, Greek yogurt, sweetener, almond milk, and vanilla until smooth. Strain through a fine mesh sieve into the Ninja Creami pint to catch the raspberry seeds. Pour off ¼ of the strained mixture into a small bowl and set aside.
STEP 2: Freeze and Bloom
Freeze the pint flat for 24 hours. Meanwhile, stir the chia seeds into the reserved ¼ mixture, let it bloom 10 minutes, stir again, cover, and refrigerate overnight.
STEP 3: Spin
Spin the frozen pint on Lite Ice Cream. If it comes out icy or dry, add a splash of milk or cream and respin.
STEP 4: Fold and Serve
Fold the bloomed chia mixture in by hand. Top with fresh raspberries and serve.
Recipe Tips for the Best Texture
Getting the right raspberry chia ice cream texture comes down to two things: the freeze time and how you handle the chia seeds
- If your ice cream comes out icy, give it a splash of milk and respin, the fat helps smooth it right out
- If it's dry or crumbly instead, that's usually a sign it needs another minute on the counter before spinning, or one more respin
- Don't skip the 24 hour freeze. Pulling the pint out early is the fastest way to end up with a soft, soupy spin instead of a scoopable one
- The biggest texture mistake is blending the chia seeds into the base before freezing. Once they freeze and spin with everything else, they break apart and turn gritty instead of staying soft and pudding-like
Recipe Variations & Swaps
- No fresh raspberries? Frozen work just as well, thaw slightly before blending
- Want a different berry? Swap raspberries for blueberries or strawberries for an easy sugar free chia ice cream variation
- No powdered sweetener on hand? Pulse granular sweetener in a blender until fine, it'll dissolve clean just like the powdered version
- Want it dairy free? Use a dairy-free plant based cottage cheese alternative and a dairy free yogurt in place of Greek yogurt
- Want extra crunch or flavor? Fold in white chocolate chips or top with freeze-dried raspberries after the final fold
Macros & Nutrition
This low carb raspberry chia ice cream comes in at just 9g total carbs a serving, with 9g of protein to help keep you satisfied. Makes 4 servings.
| Calories | 106 |
| Fat | 4g |
| Total Carbs | 9g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 9g |
Storage
- Store leftover ice cream in the pint with the lid on, right in the freezer
- This Ninja Creami raspberry chia ice cream keeps well for up to 1 week
- Texture firms up after a day or two in the freezer, that's normal
- Before serving again, let it sit at room temperature for 5 to 10 minutes, then respin or stir to bring back the creamy texture
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25 Low Carb and Sugar Free Ninja Creami Recipes
Frequently Asked Questions
This happens when chia seeds get blended into the base before freezing. Once they freeze and spin with everything else, the seeds break apart and turn gritty. Keep them whole and fold them in by hand after spinning instead, that's what keeps this raspberry chia ice cream smooth.
Yes. Swap the cottage cheese for an extra ¾ cup Greek yogurt. You'll get a smoother, lower sodium, dairy-light version with the same creamy texture. If you'd rather keep some cottage cheese in the mix, a reduced sodium cottage cheese cuts sodium while still giving you that same texture.
It's optional but recommended. Straining the blended mixture through a fine mesh sieve before freezing removes the raspberry seeds, so the only texture in the final ice cream comes from the chia, not from seeds caught between your teeth.
Recipe Card
Low Carb Raspberry Chia Ice Cream (Ninja Creami)
Ingredients
- 1 cup fresh raspberries
- 1 cup cottage cheese or alternative, see notes full fat 4%
- ¼ cup plain greek yogurt 2%
- ¼ cup powdered sweetener sugar substitute
- ¾ cup unsweetened vanilla almond milk
- ½ teaspoon vanilla extract
- 1 tablespoon chia seeds
Instructions
- Add raspberries, cottage cheese, Greek yogurt, sweetener, almond milk, and vanilla extract to a blender. Blend until completely smooth, 30 to 60 seconds.
- Pour the mixture through a fine mesh sieve into the Ninja Creami pint to catch the raspberry seeds.
- Scoop out ¼ of the strained mixture into a small bowl and set aside.
- Cover the pint with the lid and freeze flat for 24 hours.
- Stir the chia seeds into the reserved mixture. Let sit 10 minutes to bloom, this is when the seeds absorb liquid and turn gel-like, which is what keeps them soft instead of crunchy once frozen.
- Stir again, cover, and refrigerate overnight, at least 8 hours.
- Remove the frozen pint from the freezer. Place in the Ninja Creami and process on the Lite Ice Cream setting.
- If the ice cream is icy or crumbly, add a splash of milk or cream and respin until smooth.
- Fold the bloomed chia mixture into the spun ice cream by hand. Top with fresh raspberries and serve immediately.
Notes
- No cottage cheese, or watching sodium? Swap in an extra ¾ cup Greek yogurt for a lower sodium, dairy-light version
- Prefer to keep some cottage cheese? A reduced sodium cottage cheese cuts sodium while keeping the same texture
- Store in the freezer up to 1 week
- Let sit 5 to 10 minutes at room temperature before respinning or serving
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This raspberry chia ice cream tastes like a treat from the ice cream shop, minus the sugar crash after.