So easy and delish! Been having this so much lately!
By Holly Owens
Who says indulging in a creamy bowl of ice cream has to be a guilt-trip? Not me! That’s why I came up with this Low Carb High Protein Blueberry Ice Cream using cottage cheese. It all started when I began experimenting with healthier dessert options that didn’t sacrifice flavor. Whether you’re looking to satisfy your sweet tooth while keeping things low-carb, or just need a protein boost post-workout, this recipe is a game changer.
This rich and creamy ice cream is delightful on its own or you could pair it with some crunchy low-carb granola for added texture. If you’re feeling a bit more adventurous, a drizzle of sugar-free chocolate syrup or a sprinkle of sliced almonds could elevate it even further – perfect for a summer evening treat or a healthy dessert at your next barbecue!
Low Carb High Protein Blueberry Ice Cream
Servings: 4
Ingredients
2 cups cottage cheese
1 cup of fresh or frozen blueberries
1/4 cup of a sugar substitute (like erythritol or stevia)
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup of unsweetened almond milk (optional for creamier texture)
Directions
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