Protein Packed Low Carb Ice Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from the healthy indulgences blog. I made the non-chocolate version and I really liked it, my family wasn't a fan, but I love plain yogurt and cottage cheese. The main ingredient in the ice cream is cottage cheese. If you make it I suggest you eat it in a span of 6 hours or it gets too hard, it would be great as popsicles. Ingredients:
1 cup cottage cheese or 1 cup ricotta cheese |
2 tablespoons lemon juice |
1/2 teaspoon lemon extract |
4 tablespoons artificial sweetener |
1 cup cottage cheese or 1 cup ricotta cheese |
1/2 teaspoon almond extract |
1/4 teaspoon pure vanilla extract |
2 tablespoons cocoa powder |
1/4 cup pasteurized liquid egg-whites or 1/4 cup light coconut milk |
4 tablespoons artificial sweetener |
Directions:
1. Combine ingredients in a blender or magic bullet. Puree until smooth and free of lumps, scraping down the food processor a few times. Freeze according to your ice cream manufacturer's directions. Store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix). You can always pop the container in the microwave for a few seconds to defrost.
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