Sugar-Free Cherry Ice Cream
Sugar-Free Cherry Ice Cream
Creamy no-churn cherry ice cream with a real cherry ripple — sugar-free, high-protein, and scoopable straight from the freezer
This sugar-free cherry ice cream is rich, creamy, and ribboned with real cherries. Greek yogurt and cottage cheese blend silky-smooth with sweet cherries for a high-protein base, while folded-in chopped cherries create that beautiful ripple — no ice cream maker needed.
Just 15 minutes of hands-on time and 6 simple ingredients. Every serving delivers 8 g of protein and only 6 g net carbs.
Why you'll love this ice cream
- 8g protein per serving — dessert that satisfies
- No added sugar and only 6g net carbs
- Real cherry ripple in every scoop
- No-churn — just a blender and a freezer
- 15 minutes hands-on, the freezer does the rest
- Creamy and scoopable, never icy
Health notes
- Sugar-free: Sweetened with powdered sugar-free sweetener — no added sugar.
- High protein: Greek yogurt and cottage cheese pack in the protein.
- Real fruit: Sweet cherries with no syrups or additives.
- Gluten-free: Naturally gluten-free.
Key element — fold, don't blend, the ripple cherries
Blend the base smooth, then gently fold in the chopped cherries. Blending them in turns the whole tub pink and you lose the beautiful ripple.
Ingredients
Ice cream base
- 1½ cups frozen pitted sweet cherries
- 1 cup plain Greek yogurt
- ½ cup cottage cheese
- ⅓ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- Pinch of salt
- 2–4 Tbsp unsweetened almond milk, only if needed to blend
Cherry ripple
- ½ cup pitted sweet cherries, roughly chopped (fresh or thawed frozen)
Swaps
- Dairy-free: Use coconut yogurt and a dairy-free cottage cheese alternative.
- Extra protein: Add 2 Tbsp vanilla protein powder; add a splash more almond milk to blend.
- Tart cherries: Swap in tart cherries and increase sweetener to ½ cup.
- Softer scoop: Add 1 Tbsp vodka or vegetable glycerin to keep it extra scoopable.
Instructions
| 1 | Blend the base. Add the frozen cherries, Greek yogurt, cottage cheese, powdered sweetener, vanilla, lemon juice, and salt to a high-speed blender. Blend until completely smooth and thick, adding almond milk 1 tablespoon at a time only if needed. |
| 2 | Taste and adjust. Taste the base — it should be a touch sweeter than you want the final ice cream, since freezing dulls sweetness. Blend in more sweetener if needed. |
| 3 | Fold in the ripple. Gently fold the chopped cherries through the base with just a few strokes so you get ribbons of fruit, not a uniform pink. |
| 4 | Freeze. Transfer to a freezer-safe tub or loaf pan, smooth the top, and press parchment directly on the surface. Freeze 3–4 hours, stirring once after about 2 hours to break up ice crystals. |
| 5 | Scoop and serve. Let the tub sit at room temperature for 10 minutes, then scoop with a warm spoon. Serve immediately. |
Pro tips
- Use frozen — not fresh — cherries for the base for the thickest blend.
- Don't over-blend; too much blending melts the base and makes it icy.
- Parchment pressed on the surface stops ice crystals forming on top.
- A warm scoop and a 10-minute rest give perfect rounded scoops.
- Blend the cottage cheese fully smooth — no curds should remain.
Nutrition
| Nutrient | Per serving (½ cup) |
|---|---|
| Calories | 125 |
| Protein | 8g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 4g |
| Sodium | 85mg |
Estimates based on frozen sweet cherries, Greek yogurt, cottage cheese, and sugar-free sweetener. Exact macros vary with brands.
Variations
Chocolate cherry
Fold in ¼ cup sugar-free chocolate chips with the ripple cherries.
Cherry cheesecake
Replace the cottage cheese with 4 oz softened cream cheese for a tangy cheesecake twist.
Popsicles
Pour the base into popsicle molds and freeze 4–6 hours for grab-and-go bars.
Soft serve
Serve immediately after blending for instant soft-serve — no freezing needed.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 1 month | Keep parchment on the surface; airtight tub |
| Serving | 10 min rest | Rest at room temperature before scooping |
| Re-freezing | — | Stir once more if it freezes solid after a week |
FAQ
Test your knowledge
5 quick questions about this cherry ice cream
1. Protein per serving?
2. Net carbs per serving?
3. Why fold, not blend, the ripple cherries?
4. About how long does this take?
5. What makes the base creamy without a churn?
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