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Blackberry Caramel Cottage Cheese Ice Cream

Blackberry Caramel Cottage Cheese Ice Cream

Calories 231 (11% from fat)
Fat 3 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 404 mg.
Carb. 45 gram
Fiber 3 gram
Sugar 9 gram
Sugar Alcohol 25 gram
Protein 14 gram


1 24-oz. container (3 cups) 2% low-fat cottage cheese

1/3 cup sugar-free honey
(We used HoneyTree's Sugar Free Imitation Honey.)

1 tsp. vanilla.

1 6-oz. container (About 1 1/3 cup.) blackberries.

8 Tbsp. sugar free caramel syrup
(We used Smucker's Sugar Free Sundae Syrup Caramel.)

1 6-oz. container (About 1 1/3 cup.) blackberries.
(Yes there are TWO 6-0z. containers of blackberries for the entire recipe.)

Blackberry Caramel Cottage Cheese Ice Cream Ingredients

We've seen a lot of recipes that use cottage cheese lately, but this one was a bit much to believe. Ice cream? Surprisingly it works and it's packed with protein! Make sure to blend the cottage cheese thoroughly so it comes out creamy.

1. Put the cottage cheese, sugar-free honey, vanilla and the first container (1 1/3 cups) of blackberries in a blender. Then blend for three full minutes, until thoroughly combined and the lumps from the cottage cheese are gone.

2. Spread the cottage cheese mixture in an 8x8 freezer-safe pan. Then let it freeze over the next 2-3 hours.

Freeze the cottage cheese ice cream.

3. When you're ready to eat, open the second container of blackberries and put about 4 in the bottom of each bowl. (There are six servings.)

Put 4 blackberries in the bottom of every bowl.

4. Divide the cottage cheese ice cream between six bowls, divide the remaining blackberries (about 4 blackberries per bowl) on TOP and drizzle with about 1 1/2 tablespoons of sugar-free caramel per serving.

5. Whatever you're not going to eat, you can store in the freezer. Put a wrap over the top so it doesn't absorb smells from other things in the freezer.

Yield: 6 Servings

Blackberry Caramel Cottage Cheese Ice Cream
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