These are creamy raspberry ice cream — vibrant pink with fresh raspberries on top. It’s a refreshing, high-protein, low-carb frozen treat.
Why You’ll Love This Recipe
- Bright color and creamy texture exactly like your photo
- Very high protein per serving
- No ice cream maker needed
- Sugar-free and keto-friendly
- Perfect for a cool dessert
Ingredients (Makes 4 servings)
- 2 cups (450g) full-fat Greek yogurt or cottage cheese (blended smooth)
- ½ cup (120ml) heavy cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 1 cup (125g) fresh or frozen raspberries (plus extra for topping)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Blend Greek yogurt/cottage cheese, heavy cream, protein powder, sweetener, raspberries, vanilla, and salt until smooth.
- Pour into a loaf pan or individual containers. Freeze 3–4 hours, stirring every 30–45 minutes for the first 2 hours.
- Let soften 5–10 minutes before scooping. Top with fresh raspberries.
Prep Time: 10 minutes Freeze Time: 3–4 hours Total Time: 10 minutes active
Nutrition (Per Serving)
- Calories: ~180
- Protein: 20g (high)
- Total Carbs: 9g
- Net Carbs: 6g
- Fat: 8g
