High-Protein Raspberry Protein Ice Cream
High-Protein Raspberry Protein Ice Cream
Pink swirl, a fresh berry on top – 10 minutes, one blender
This is blender ice cream, not a boxed pint. Cottage cheese, vanilla whey, and frozen raspberries blend into a pink soft serve, then a fresh berry on top, like the cups in the photo. Ten minutes. No sugar.
Three cups. Keep the fruit frozen so it stays thick.
Why you’ll love this scoop
- 20g protein per cup – dessert that is not empty
- Only 6g net carbs – raspberries and allulose, no sugar
- About 10 minutes, one blender
- Pink swirl, a fresh berry, like the photo
- No boxed mix, no ice cream sugar
- It freezes for later cups
Health notes
- High protein: Cottage cheese plus vanilla whey.
- Low carb: Frozen raspberries and powdered allulose.
- Three cups: Macros are per cup, not the whole batch.
- Regular ice cream sugar will raise carbs. Stay with allulose.
Key element – keep the raspberries frozen, and blend until no curds remain
Thawed berries make a milkshake, not a scoop. Frozen fruit is what gives the thick pink swirl in the photo. Blend 45 to 60 seconds so the cottage disappears. Stop as soon as it is smooth or the mix warms and slumps.
Ingredients
Ice cream (3 cups)
- 1 1/2 cups (340g) cottage cheese (2% or 4%)
- 1 scoop (30g) vanilla whey protein
- 1 1/4 cups frozen raspberries
- 3 Tbsp powdered allulose or monk fruit
- 2 Tbsp heavy cream or unsweetened almond milk
- 1 tsp vanilla extract
- Pinch of salt
- 3 fresh raspberries, to top
Swaps
- Greek yogurt: Use 1 1/2 cups thick yogurt. Tangier, still high protein.
- Raspberry whey: Swap vanilla whey for raspberry whey. Color goes deeper pink.
- Ninja Creami: Blend, freeze in a pint overnight, then spin. Top after the spin.
- No seeds: Push the blend through a mesh once if you want it silkier.
Instructions
| 1 | Chill the cups. Set 3 small cups in the freezer while you blend. Cold cups keep the swirl from slumping, like the photo. |
| 2 | Load the blender. Add cottage, whey, frozen raspberries, powdered sweetener, cream, vanilla, and salt. Do not thaw the berries. |
| 3 | Blend. Blend 45 to 60 seconds, stopping once to scrape. It should look thick and pink, with no cottage curds. |
| 4 | Scoop. Spoon into the cold cups. A second pass with a spoon makes the swirl on top, like the photo. |
| 5 | Top and serve. Set 1 fresh raspberry on each cup. Eat now for a soft serve, or freeze 20 minutes for a firmer scoop. Three cups. |
Pro tips
- Keep the raspberries frozen. Thawed fruit turns this into a smoothie.
- Blend until no curds remain. Grainy mix freezes sandy.
- Powder the sweetener first. Crystals stay crunchy in the cream.
- Stop blending as soon as it is smooth. Extra time warms the mix.
- If it freezes rock hard later, sit 5 minutes on the counter before you scoop.
Nutrition
| Nutrient | Per cup (1 of 3) |
|---|---|
| Calories | 180 |
| Protein | 20g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 210mg |
Estimates with cottage cheese, vanilla whey, and frozen raspberries. Sugar will raise carbs.
Variations
Lemon berry
Add 1 tsp lemon zest with the vanilla.
Chocolate swirl
Fold in 1 Tbsp melted sugar-free chocolate after blending.
Strawberry
Swap raspberries for the same weight of frozen strawberries.
Creami pint
Freeze the blend overnight, spin, then top with a fresh berry.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Soft scoop | Best right after you blend |
| 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 scoop |
FAQ
Test your knowledge
5 quick questions about this scoop
1. Protein per cup?
2. Net carbs per cup?
3. How many cups in a batch?
4. Why keep the raspberries frozen?
5. When is the blend done?
