Raspberry Protein Ice Cream
5 min prep45-60 min freeze cookEasy

Raspberry Protein Ice Cream

Creamy soft-serve ice cream with 32g protein and only 170 calories

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A thick, creamy, pink-purple soft-serve made from fat-free cottage cheese, vanilla whey protein isolate, and frozen raspberries. Blended until silky smooth, then frozen to a perfect soft-serve consistency. Five ingredients, no ice cream machine, and 32 grams of protein in the whole cup.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/5

Ice Cream Base

  • 80gFat-free cottage cheese (or 0% urda/ricotta)
  • 25gVanilla whey protein isolate
  • 30gFrozen raspberries
  • 1-2 tbspUnsweetened almond milk or water
  • to tasteZero-calorie sweetener (Stevia or Erythritol)

👨‍🍳Method

1

Blend the Base

1 min

In a small food processor or a strong blender, combine the fat-free cottage cheese, vanilla whey protein isolate, frozen raspberries, and sweetener.

2

Smooth it Out

2-3 min

Blend on high. If the mixture is too thick to spin, add the unsweetened almond milk a half-tablespoon at a time. Continue blending until the cottage cheese curds are completely broken down and the mixture is entirely smooth, thick, and creamy.

💡The key to this recipe is patience — blend longer than you think. Every last curd needs to disappear for that ice cream texture.
3

Chill

45-60 min

Transfer the blended mixture into a small cup or ramekin. Place it in the freezer for about 45 to 60 minutes.

4

Stir and Serve

1 min

Check it at the 30-minute mark and give it a quick stir so it freezes evenly and doesn't turn into a solid block of ice. Once it reaches a soft-serve ice cream consistency, take it out and enjoy immediately.

💡If you forget it and it freezes solid, let it sit on the counter for 10 minutes and it'll soften back to scoopable.
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