Prep time: 10 mins | Chill/Freeze time: 4-8 hours (or overnight) | Servings: 2-3 mason jars
Ingredients
Cheesecake Ice Cream Base:
1 cup non-fat or low-fat Greek yogurt (plain or vanilla)
1 cup cottage cheese (blended until completely smooth)
1 scoop vanilla or cheesecake-flavored protein powder
2 tbsp lemon juice + 1 tsp lemon zest
2 tbsp maple syrup, honey, or zero-calorie sweetener (adjust to taste)
1/2 tsp vanilla extract
Berry Swirl:
1/2 cup fresh or frozen mixed berries (blueberries, raspberries, or blackberries)
1 tbsp lemon juice
1 tbsp chia seeds or sweetener (optional, to thicken)
Crust Layer:
4-5 low-carb or classic graham crackers, crushed
Instructions
1. Make the Berry Ribbon: Heat the berries and 1 tbsp lemon juice in a small saucepan over medium heat for 3-5 minutes until soft and jammy. Mash with a fork, stir in chia seeds if using, and let cool completely.
2. Blend the Base: Add the Greek yogurt, blended cottage cheese, protein powder, lemon juice, lemon zest, sweetener, and vanilla extract into a blender or food processor. Blend until silky smooth and creamy.
3. Assemble the Jars:
Add a layer of crushed graham crackers at the bottom of each mason jar.
Layer the lemon cheesecake base, followed by a spoonful of the berry mixture.
Repeat layers and finish with a swirl of berries, extra graham cracker crumbs, and fresh berries on top.
4. Chill & Serve: Freeze for 2-3 hours for a soft-serve consistency, or 4+ hours for firm ice cream (let thaw 10 minutes before scooping).