This refreshing, creamy berry ice cream is an incredible low-carb, high-protein alternative to traditional frozen desserts. Made with a rich base of cottage cheese and Greek yogurt, it mimics the texture of premium ice cream while keeping things completely flour-free and packed with clean nutrition.
Ingredients
1 cup cottage cheese (such as Good Culture)
1 cup 0% plain Greek yogurt (such as Fage Total)
1/2 cup whipped topping (such as Cool Whip Lite)
1/4 cup fat-free milk (such as Fairlife)
1 small box sugar-free vanilla or cheesecake instant pudding mix (such as Jell-O)
1 tsp pure vanilla extract
1.5 cups fresh mixed berries (strawberries, blueberries, and blackberries), chopped
2 tbsp crushed graham crackers (optional, for a cheesecake-style topping)
Instructions
1. Blend the Creamy Base
In a high-speed blender or food processor, combine the cottage cheese, Greek yogurt, fat-free milk, instant pudding mix, and vanilla extract. Blend on high for 1 to 2 minutes until the mixture is perfectly silky, smooth, and absolutely no lumps remain from the cottage cheese.
2. Fold in the Fluff and Berries
Transfer the blended base into a large mixing bowl. Gently fold in the whipped topping using a spatula to add a light, airy texture. Once combined, stir in most of your chopped mixed berries, creating beautiful purple and red ribbons throughout the cream.
3. Portion and Assemble
Spoon the thick mixture evenly into large clear serving cups. Layer a few extra pieces of fresh fruit into the middle and on top of each cup for an attractive finish.
4. Freeze to Set
If you prefer a soft-serve texture, you can enjoy it right away! For a traditional, scoopable ice cream consistency, place the cups in the freezer for 1.5 to 2 hours.
5. Garnish and Serve
Just before serving, sprinkle the top with crushed graham crackers and remaining fresh berries, as styled in the provided image. Dig in with a spoon and enjoy a guilt-free, refreshing treat!