Ketogenic meals that will make you go nuts!

High Protein Blueberry Ice Cream: Low-Carb, Gluten-Free Dessert

High Protein Blueberry Ice Cream: Low-Carb, Gluten-Free Dessert

Indulge in a creamy, high-protein blueberry ice cream that’s perfect for keto enthusiasts and dessert lovers alike! This deliciously easy recipe combines the natural sweetness of blueberries with the creamy goodness of cottage cheese, resulting in a low-carb, gluten-free, and sugar-free treat. Whether you’re looking for a healthy snack or a guilt-free dessert, this blueberry ice cream is your go-to choice. Enjoy a burst of berry goodness with every bite!

Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
4.7 from 3 votes
Servings

4

servings
Prep time

5

minutes
Freeze time

4

hours 
Calories

63.5

kcal
Serving size

1/2

cup (approximately)
Cook Mode

Keep the screen of your device on

Ingredients

Equipment

Directions

  • In a food processor, combine 1 cup of cottage cheese and 1/2 cup of blueberries.Close-up of blueberries in a food processor with cottage cheese being added.
  • Blend until smooth.
  • Transfer the mixture to a freezer-safe container.The blended mixture being transferred into a container.
  • Freeze for 4 hours, stirring halfway through.
  • Scoop and enjoy your high-protein blueberry ice cream.Close-up of scooping the frozen mixture, revealing its creamy texture.

Notes

  • Serving Suggestions
    – Top with fresh blueberries and a sprinkle of granola (e.g., NuTrail cacao granola).
    – Serve with a drizzle of sugar-free chocolate syrup (e.g., ChocZero’s chocolate and caramel syrup).
    – Pair with a handful of nuts (e.g., almonds, walnuts, pecans) for added crunch.
  • Notes
    – For a smoother texture, ensure the mixture is stirred halfway through the freezing process.
    – Use fresh or frozen blueberries based on availability.
  • Tips
    – For a sweeter taste, add 1/4 cup of allulose or monk fruit sweetener.
    – Add 1/2 tsp of vanilla extract for extra flavor.
    – Store in an airtight container to prevent ice crystals from forming.
  • Variations/Modifications
    – Substitute cottage cheese with Greek yogurt for a different texture.
    – Add a handful of spinach for a green protein boost.
    – Use raspberries or strawberries instead of blueberries for a different flavor profile.
  • Prep Ahead
    – Prepare the mixture in advance and store in the refrigerator for up to 2 days before freezing.
    – Once frozen, the ice cream can be stored for up to 2 weeks in an airtight container.

Nutrition Facts

  • Calories: 63.5kcal
  • Carbohydrates: 4g
  • Protein: 6g
  • Fat: 2.5g
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