Cherry cheesecake ice cream
4 hr 10 min
The base for this rich ice cream is ZeroPoint nonfat cottage cheese, which purees to a smooth, ultra creamy texture with a flavor similar to cream cheese. We opt to flavor the ice cream with frozen cherries (and graham crackers for a cheesecake nod), but you could go for strawberries, blueberries, or mixed berries instead.
Fat free cottage cheese
Monk fruit sweetener with erythritol
Frozen unsweetened dark sweet cherries
¼ tsp, optional
4 square(s), coarsely crushed
- In a food processor, process the cottage cheese until smooth, 1 to 2 minutes. Add the monk fruit sweetener, cherries, vanilla, and almond extract (if using); process until the cherries are finely chopped, about 1 minute. Add the graham crackers; pulse once or twice to combine.
- 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 at room temperature before serving.
- Serving size: ¾ cup