High-Protein Cherry Protein Ice Cream
High-Protein Cherry Protein Ice Cream
Vanilla scoops, dark cherry ribbons – 10 minutes, one blender
This is blender ice cream, not a boxed pint. Cottage cheese, vanilla whey, and unsweetened cherries fold into white scoops with dark cherry ribbons, like the bowl in the photo. Ten minutes. No sugar.
Three servings. Fold the cherries in after you blend so they stay as ribbons, not pink mush.
Why you’ll love this bowl
- 20g protein per serving – dessert that is not empty
- Only 7g net carbs – allulose and a measured handful of cherries
- About 10 minutes, one blender
- White scoops, dark cherry ribbons, like the photo
- No boxed mix, no ice cream sugar
- It scoops after a short freeze
Health notes
- High protein: Cottage cheese plus vanilla whey.
- Low carb: Powdered allulose and unsweetened cherries, not pie filling.
- Three servings: Macros are per scoop, not the whole bowl.
- Canned cherry pie filling will jump the carbs. Stay with frozen or fresh.
Key element – blend the vanilla base smooth, then fold cherries by hand
If the cherries go in the blender the ice cream turns pink and the ribbons disappear. Blend cottage, whey, and sweetener until no curds remain. Then fold chopped cherries with a spoon so you get dark streaks, like the photo. Extra liquid turns this into a shake. Two tablespoons of cream is enough.
Ingredients
Ice cream (3 servings)
- 1 1/2 cups (340g) cottage cheese (2% or 4%)
- 1 scoop (30g) vanilla whey protein
- 3 Tbsp powdered allulose or monk fruit
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup unsweetened frozen cherries, thawed and chopped (or fresh, pitted)
Swaps
- Greek yogurt: Use 1 1/2 cups thick yogurt. Tangier, still high protein.
- Sugar-free cherry jam: Swirl 2 Tbsp in place of chopped fruit. Watch carbs on the label.
- Ninja Creami: Blend the base, freeze in a pint overnight, spin, then fold cherries.
- No whey: Skip it. Protein drops. Add 2 extra Tbsp cottage.
Instructions
| 1 | Cherries. Chop the cherries. Pat them dry so extra juice does not thin the ice cream. Set aside. |
| 2 | Load the blender. Add cottage, whey, powdered sweetener, cream, vanilla, and salt. Do not add the cherries yet. |
| 3 | Blend. Blend 45 to 60 seconds, stopping once to scrape. It should look thick and white, with no cottage curds. |
| 4 | Fold. Spoon into a bowl. Fold in the cherries with a spatula, 3 or 4 turns only, so you get dark ribbons, like the photo. Do not blend them in. |
| 5 | Scoop. Pile into a bowl. Eat now for a soft scoop, or freeze 20 minutes for a firmer pull. Three servings. |
Pro tips
- Fold cherries by hand. A blender turns the whole batch pink.
- Pat the fruit dry. Cherry juice thins the cream.
- Blend until no curds remain. Grainy mix never tastes like ice cream.
- Two Tbsp cream only. Extra liquid turns this into a shake.
- If it freezes rock hard later, sit 5 minutes on the counter before you scoop.
Nutrition
| Nutrient | Per serving (1 of 3) |
|---|---|
| Calories | 190 |
| Protein | 20g |
| Net carbohydrates | 7g |
| Total carbohydrates | 8g |
| Fiber | 1g |
| Total fat | 6g |
| Sodium | 210mg |
Estimates with cottage cheese, vanilla whey, and 1/2 cup unsweetened cherries. Pie filling or extra fruit will raise carbs.
Variations
Almond
Add 1/4 tsp almond extract with the vanilla.
Chocolate cherry
Fold in 1 Tbsp sugar-free mini chips with the fruit.
Darker swirl
Mash half the cherries and fold those in first, then the chunks.
Creami pint
Freeze the blended base overnight, spin, then fold cherries.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Soft scoop | Best right after you fold the cherries |
| Freezer | Up to 2 weeks | Press paper on the surface so it does not ice |
| Thaw to scoop | 5 minutes | Sit on the counter, then pull a spoonful |
FAQ
Test your knowledge
5 quick questions about this bowl
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in a batch?
4. When do the cherries go in?
5. Why not use cherry pie filling?
