Raspberry Cheesecake Ice Cream
Blender scoops – cream cheese, frozen berries, ready in 15 minutes
This is cheesecake ice cream without a machine. Frozen raspberries, cream cheese, cottage cheese, and a scoop of whey blend into a thick pink base. You pulse in extra berries so the scoops look like the photo – bright pink with dark raspberry pockets.
Fifteen minutes if the berries are already frozen. Eat it soft, or freeze 10 more minutes for firmer scoops.
Why you’ll love this ice cream
- 16g protein per bowl – dessert that holds you
- Only 7g net carbs – berries, no sugar cone
- 15 minutes, one blender
- Pink scoops with whole berry pockets, like the photo
- Tastes like cheesecake, eats like ice cream
- No ice cream machine
Health notes
- High protein: Cottage cheese, cream cheese, and whey.
- Low carb: Frozen raspberries and powdered sweetener.
- No churn: Frozen fruit is the ice.
- Two bowls: One batch, two servings.
Key element – blend the base, then pulse the berries
If you blend every berry to puree, the ice cream turns dull pink and icy. Blend the dairy and most of the fruit until thick. Then pulse a handful of whole frozen raspberries so you get the dark pockets in the photo.
Ingredients
Base (2 bowls)
- 1 cup (140g) frozen raspberries, plus 1/3 cup extra for pockets
- 1/2 cup (115g) cottage cheese
- 3 oz (85g) cream cheese, cubed
- 1/2 scoop (15g) vanilla or unflavored whey protein
- 3 Tbsp powdered erythritol or monk fruit
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
- 1 to 2 Tbsp unsweetened almond milk, only if the blender sticks
Finish
- A handful of fresh or frozen raspberries, for the bowl
Swaps
- All Greek yogurt: Use 3/4 cup thick Greek yogurt instead of cottage. Tangier.
- No whey: Add 2 Tbsp extra cottage. Protein drops a few grams.
- Strawberry: Same weight of frozen strawberries. Color is paler.
- Creami: Blend, freeze in a pint overnight, then spin. Same mix.
Instructions
| 1 | Load the blender. Add cottage cheese, cream cheese, 1 cup frozen raspberries, whey, sweetener, vanilla, lemon, and salt. Do not add the extra 1/3 cup berries yet. |
| 2 | Blend thick. Blend 45 to 60 seconds, stopping to scrape the sides. The mix should look like soft-serve, not a smoothie. Add milk 1 tsp at a time only if the blades stall. |
| 3 | Pulse the pockets. Add the extra 1/3 cup frozen raspberries. Pulse 4 to 5 times so they break into chunks, not puree. That is the look in the bowl. |
| 4 | Scoop now or firm up. Scoop into 2 bowls and top with a few berries. For firmer scoops like the photo, freeze the mix 10 minutes, then scoop with a warm spoon. |
| 5 | Store leftovers. Pack extra into a small tub. Freeze up to 1 month. Let sit 8 to 10 minutes on the counter before you scoop again. |
Pro tips
- Frozen berries are the ice. Fresh berries make a loose mousse, not scoops.
- A high-speed blender or food processor works. A weak blender needs the milk.
- Powdered sweetener only. Granular stays sandy in the cold.
- A pinch of salt makes the raspberry taste brighter, not salty.
- Warm the scoop under hot water for 5 seconds. Cold scoops drag and flatten.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 195 |
| Protein | 16g |
| Net carbohydrates | 7g |
| Total carbohydrates | 11g |
| Fiber | 4g |
| Total fat | 10g |
| Sugar | 5g (from berries) |
Estimates with 2% cottage cheese and a half scoop of whey. Protein powder brand will shift the numbers.
Variations
Lemon raspberry
Add 1 tsp lemon zest to the blender with the juice.
Chocolate swirl
Drizzle 1 tsp melted sugar-free chocolate over each bowl.
Crust crumbs
Crush 2 sugar-free cookies or a handful of pecans and sprinkle on top.
Creami pint
Blend, freeze overnight in a pint, then spin. Mix-in the extra berries on the second spin.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Soft-serve texture, brightest color |
| Freezer | Up to 1 month | Thaw 8 to 10 minutes, then scoop |
| Refrigerator | A few hours | It melts into a thick mousse |
FAQ
Test your knowledge
5 quick questions about this ice cream
1. Protein per serving?
2. Net carbs per serving?
3. How do you get berry pockets?
4. Why use frozen raspberries?
5. Do you need an ice cream machine?
