Healthy Red Velvet Cheesecake Ice Cream
yummy
- May 21, 2021
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Ingredients
- 16 oz Low Fat Cottage Cheese
- 123g (½ cup) Roasted Beet Puree (directions in this post)
- ¼ cup Unsweetened Vanilla Almond Milk
- 2 tsp Liquid Stevia Extract
- ½ tbs Vanilla Paste
- ½ tbs Natural Butter Flavor
- 2 tsp Apple Cider Vinegar
- 20g (¼ cup) Unsweetened Natural Cocoa Powder
Instructions
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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid mixer attachment).
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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).
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In a blender or food processor, add the cottage cheese, beet puree, almond milk, stevia extract, vanilla paste, and butter flavor. Puree until smooth.
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Add the cocoa powder and blend again. Then, add the vinegar and blend one last time.
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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.
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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!
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