Low Carb Raspberry Chia Ice Cream (Ninja Creami)
Low Carb Raspberry Chia Ice Cream is a creamy dessert made right in the Ninja Creami. Made with whole chia seeds fold in by hand after spinning, so every bite stays smooth and creamy, never sandy or gritty.
Servings: 4 servings
Calories: 106kcal
Cost: $10
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
Nutrition
Calories: 106kcal | Carbohydrates: 9g | Protein: 9g | Fat: 4g | Fiber: 3g | Sugar: 4g
