Cottage Cheese Berry Ice Cream

Ingredients

• 2 cups (450g) 2% cottage cheese
• 1 cup (150g) frozen mixed berries, slightly thawed
• 3 Tbsp (30g) allulose or monk fruit sweetener, to taste
• 1 tsp (5ml) vanilla extract
• Pinch of salt

Optional:

• Fresh berries, for topping
• 1 Tbsp (8g) chopped walnuts or pecans, for crunch

Instructions

1. Add the cottage cheese, berries, sweetener, vanilla, and salt to a blender or food processor.
2. Blend until completely smooth, 1-2 minutes, scraping down the sides as needed. Taste and adjust sweetness.
3. Pour into a loaf pan or freezer-safe container and smooth the top.
4. Freeze for 2-3 hours, stirring every 45 minutes to break up ice crystals, until it reaches a scoopable soft-serve texture.
5. If it freezes solid, let it sit at room temperature for 15-20 minutes before scooping.

Notes

• Why it’s diabetes-friendly: There’s no added sugar. The sweetness comes from berries and a non-glycemic sweetener, and the protein from the cottage cheese helps slow the absorption of the natural sugars.
• Carbs listed exclude the allulose, which isn’t metabolized like sugar and doesn’t raise blood glucose.
• Serving size is about 1/2 cup.
• Using a Ninja Creami? Freeze the blended base in the pint for 24 hours, then run it on the “Lite Ice Cream” setting.
• Chocolate peanut butter variation: Skip the berries and blend in 2 Tbsp (10g) unsweetened cocoa powder and 2 Tbsp (32g) natural peanut butter.