Healthy Red Velvet Cheesecake Ice Cream

This Healthy Red Velvet Cheesecake Ice Cream is rich and velvety and creamy and chocolatey! Oh, and it just so happens to be all natural (no artificial food dyes), sugar free, low carb, and high protein too!


  • 16 oz Low Fat Cottage Cheese
  • 123g (½ cup) Roasted Beet Puree (directions in this post)
  • ¼ cup Unsweetened Vanilla Almond Milk
  • 2 tsp Liquid Stevia Extract
  • ½ tbs Vanilla Paste
  • ½ tbs Natural Butter Flavor
  • 2 tsp Apple Cider Vinegar
  • 20g (¼ cup) Unsweetened Natural Cocoa Powder

  1. Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid mixer attachment).
  2. Place a large, freezer-safe bowl in the freezer (this is the bowl you will be storing the ice cream in, so make sure it is large enough to hold 3 cups of ice cream).
  3. In a blender or food processor, add the cottage cheese, beet puree, almond milk, stevia extract, vanilla paste, and butter flavor. Puree until smooth.
  4. Add the cocoa powder and blend again. Then, add the vinegar and blend one last time.
  5. Assemble the ice cream machine and bowl and pour in the ice cream batter. Churn for 15-20 minutes, or until a soft serve consistency.
  6. Scoop the ice cream into the chilled dish and freeze until firm to your liking (for me, that's ~2 hours).  Scoop into bowls and serve with a sprinkle of chocolate chips. Enjoy!

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