-
Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid mixer attachment).
-
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).
-
In a blender or food processor, add the cottage cheese, beet puree, almond milk, stevia extract, vanilla paste, and butter flavor. Puree until smooth.
-
Add the cocoa powder and blend again. Then, add the vinegar and blend one last time.
-
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.
-
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!
