Keto Cottage Cheese Ice Cream (Raspberry‑White Chocolate & Chocolate‑Peanut Butter)

Ingredients

• 2 cups Full‑Fat Cottage Cheese (good culture brand, 14 g protein per ½ cup, 3 g carbs per ½ cup)
• 1 cup Frozen Raspberries (unsweetened, can use fresh raspberries blended with a splash of water)
• 2 tablespoons Water (room temperature, helps blend frozen berries)
• 2 teaspoons Stevia Powder (pure stevia, no bulking agents)
• 2 tablespoons Lemon Juice (freshly squeezed for brightness)
• 2 teaspoons Vanilla Extract (pure vanilla extract)
• 0.25 cup White Chocolate Chips (Lily’s brand, sweetened, for raspberry flavor)
• 0.25 cup Macadamia Nuts (raw, unsalted; adds crunch)
• 3 tablespoons Peanut Butter Powder (unsweetened, gives strong peanut flavor without extra fat)
• 1 tablespoon Chocolate Chips (semi‑sweet, for chocolate flavor)
• 1 tablespoon Dry Roasted Peanuts (salted, adds Snickers‑like crunch)
• 1 tablespoon Sugar‑Free Caramel Syrup (Enlightened brand, drizzled on chocolate flavor)

Instructions

1. Blend Raspberries

   Place 1 cup frozen raspberries and 2 Tbsp water in a NutriBullet (or blender) and pulse until a smooth puree forms.

   Time: PT2M

2. Strain Raspberry Puree

   Push the puree through a fine‑mesh sieve using a spatula to remove seeds; discard the seeds.

   Time: PT1M

3. Sweeten Raspberry Puree

   Stir 1 tsp stevia, 1 Tbsp lemon juice, and 1 tsp vanilla extract into the strained puree.

   Time: PT1M

4. Blend Cottage Cheese Base

   Using the immersion blender, blend the 2 cups cottage cheese directly in its container until completely smooth (no curds).

   Time: PT3M

5. Combine Raspberry Base

   Add 3‑5 Tbsp of the sweetened raspberry puree to the blended cottage cheese, blend briefly, then taste and adjust with more puree or stevia if needed.

   Time: PT2M

6. Fold‑In Mix‑Ins (Raspberry Flavor)

   Stir in ¼ cup white chocolate chips and ¼ cup macadamia nuts until evenly distributed.

   Time: PT2M

7. Freeze First Batch

   Seal the container with its lid and place in the freezer for 3–4 hours, or until firm but scoopable.

   Time: PT3H30M

   Temperature: 0°F

8. Prepare Chocolate‑Peanut Butter Base

   In a clean bowl, blend the remaining cottage cheese (or use the same container after removing the raspberry batch) with 3 Tbsp peanut butter powder, 1 tsp stevia, 1 Tbsp lemon juice, and 1 tsp vanilla until smooth.

   Time: PT5M

9. Add Chocolate Mix‑Ins

   Fold in 1 Tbsp chocolate chips, 1 Tbsp dry‑roasted peanuts, and drizzle 1 Tbsp sugar‑free caramel syrup.

   Time: PT2M

10. Freeze Second Batch

    Seal and freeze the chocolate‑peanut butter mixture for 3–4 hours, same as the raspberry batch.

    Time: PT3H30M

    Temperature: 0°F

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

4 g

Fat

14 g

Fiber

2 g