In a high-speed blender, add the cottage cheese, monk fruit, plant milk and vanilla bean extract. Blend until completely smooth and creamy.
Raspberry Ice-Cream
This Raspberry Ice Cream is creamy, fresh and made with just a handful of wholesome ingredients. Using Brancourts 97% Fat Free Cottage Cheese gives it a naturally thick, smooth texture while keeping it lower in fat and high in protein, so it’s a dessert you can feel good about. It’s refined sugar free, sweetened with monk fruit and the raspberries add the perfect pop of tartness. You can easily swap them for any fruit you love – strawberries, mango, blueberries or cherries all work beautifully. Finished with a little shaved dark chocolate, it’s an easy, feel-good dessert that’s just as good for a weeknight treat as it is for sharing.
3-4
Method
1.
2.
Pour the mixture into a Ninja Creami pint container and freeze for at least 24 hours.
3.
Place the frozen pint into the Ninja Creami and process using the Lite Ice Cream setting.
4.
Check the consistency. If the ice cream looks crumbly, add a small splash of plant milk and run the Re-Spin cycle until smooth and creamy.
5.
Use a spoon to create a deep well in the centre of the ice cream and add half of the raspberries. Return the pint to the machine and select the Mix-In setting.
6.
Scoop the ice cream into bowls, top with the remaining raspberries and finish with shaved dark chocolate. Serve immediately and enjoy.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
400g Brancourts 97% Fat Free Cottage Cheese
¼ cup monk fruit
2 tablespoons unsweetened plant milk
2 teaspoons vanilla bean extract
125g punnet fresh raspberries
Dark chocolate, to shave
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