Low Carb Blueberry Cottage Cheese Ice Cream
This Low Carb Blueberry Cottage Cheese Ice Cream is made in the Ninja Creami with a simple blended base. Cottage cheese and Greek yogurt do the heavy lifting, giving it a creamy texture.
Servings: 4 people
Calories: 118kcal
Cost: $8
Ingredients
- ¼ cup frozen blueberries can use fresh blueberries
- 1.5 cups cottage cheese
- ½ cup plain greek yogurt 2%
- ¼ cup powdered sweetener sugar substitute
- ½ cup unsweetened vanilla almond milk
- Add 1-2 tablespoon heavy whipping cream for respin if needed
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add frozen blueberries, cottage cheese, Greek yogurt, sweetener, and unsweetened vanilla almond milk to a blender. Blend until completely smooth with no lumps.
- Pour the blended base into your Ninja Creami pint container. Do not fill past the max fill line.
- Place the lid on the pint and freeze for a full 24 hours. Make sure the pint is sitting level in the freezer.
- Remove the pint from the freezer and let it sit at room temperature for 5 minutes before processing.
- Lock the pint into the Ninja Creami and process on the Lite Ice Cream setting.
- Check the consistency after the first spin. If the base is dry or crumbly, add 1-2 tablespoon of heavy whipping cream and respin.
- Scoop into a bowl and top with fresh blueberries. Serve immediately.
Video
Notes
- Use your preferred low carb sweetener such as monk fruit, allulose or erythritol.
- Always freeze for a full 24 hours for best texture.
- If the base comes out dry after the first spin, add 1-2 tablespoon of heavy whipping cream and respin.
Nutrition
Calories: 118kcal | Carbohydrates: 7g | Protein: 12g | Fat: 4g | Fiber: 0g | Sugar: 6g
