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Cherry cheesecake ice cream

Cherry cheesecake ice cream

Total Time
4 hr 10 min
10 min
This decadent ice cream is made with ZeroPoint 97% fat-free cottage cheese, which has a smooth, ultra-creamy texture similar to cream cheese. We added frozen cherries and digestive biscuits for a cheesecake-like flavour, but the recipe can be adapted to include strawberries, blueberries, mixed berries, or your favourite fruit.


97% fat-free cottage cheese

2 cup(s), (500g)

Monk fruit sweetener

cup(s), (75g)

Cherries, pitted, frozen

1 cup(s), (150g)

Vanilla bean extract

1 tsp

Almond extract

¼ tsp, optional

Plain digestive biscuit

4 biscuit(s), coarsely crushed


  1. In a food processor, process the cottage cheese until smooth, 1 to 2 minutes. Add sweetener, cherries, vanilla, and almond extract (if using); process until the cherries are finely chopped, about 1 minute. Add the crushed biscuit; pulse once or twice to combine.
  2. Spoon the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours. If freezing overnight (or longer), allow the ice cream to soften for 10 to 15 minutes at room temperature before serving.