High-Protein Raspberry Protein Ice Cream
High-Protein Raspberry Protein Ice Cream
Pink scoop from a loaf pan – 10 minutes, one blender
This is blender ice cream packed into a loaf pan, not a boxed pint. Cottage cheese, vanilla whey, and frozen raspberries blend into a thick pink scoop you pull with a spoon, like the teal pan in the photo. Ten minutes. No sugar.
Three servings from one pan. Keep the fruit frozen so it stays scoopable.
Why you’ll love this pan
- 20g protein per serving – dessert that is not empty
- Only 6g net carbs – raspberries and allulose, no sugar
- About 10 minutes, one blender, one loaf pan
- Thick pink scoop, like the photo
- No boxed mix, no ice cream sugar
- The pan goes straight into the freezer
Health notes
- High protein: Cottage cheese plus vanilla whey.
- Low carb: Frozen raspberries and powdered allulose.
- Three servings: Macros are per scoop serving, not the whole pan.
- Regular ice cream sugar will raise carbs. Stay with allulose.
Key element – keep the raspberries frozen, then pack the loaf pan
Thawed berries make a milkshake. Frozen fruit is what gives the thick pink scoop in the photo. Blend until no cottage curds remain, then pack it into a loaf pan so you can pull a real spoonful, not a puddle.
Ingredients
Ice cream (3 servings, 1 loaf pan)
- 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
Swaps
- Greek yogurt: Use 1 1/2 cups thick yogurt. Tangier, still high protein.
- Raspberry whey: Swap vanilla whey. Color goes deeper pink.
- Ninja Creami: Blend, freeze in a pint overnight, then spin.
- No seeds: Push the blend through a mesh once if you want it silkier.
Instructions
| 1 | Chill the pan. Set a small loaf pan in the freezer while you blend. A cold pan keeps the scoop 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 | Pack. Spoon into the cold loaf pan. Smooth the top with the back of a spoon so it looks like the photo. |
| 5 | Scoop. Eat now for a soft scoop, or freeze 20 minutes for a firmer pull. Three servings from the pan. |
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.
- A metal spoon pulls a cleaner scoop than a plastic one once it firms up.
- If it freezes rock hard later, sit 5 minutes on the counter before you scoop.
Nutrition
| Nutrient | Per serving (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, then pack the pan.
Strawberry
Swap raspberries for the same weight of frozen strawberries.
Creami pint
Skip the loaf pan. Freeze the blend in a pint overnight, then spin.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Soft scoop | Best right after you pack the pan |
| 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 pan
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the loaf pan?
4. Why keep the raspberries frozen?
5. Where does the mix go after blending?
