Chocolate Cheesecake “Ice Cream”

This recipe is SO GOOD, I’m not going to waste a single second on word “fluff” and I’m just going to say this: GO-MAKE-THIS-NOW!  This is a totally acceptable and balanced dessert and it’s actually perfect for your last meal of the day because it’ll keep your blood sugar stable throughout the night.  You will also fall asleep without any Ben & Jerry’s guilt because this treat is absolutely sinless.  Packed with 20 grams of protein and only 17 carbs, it’s both sweet and satisfying.  Add about 6-7 grams of fat in the form of slivered almonds, shredded coconut, or even 1/4 of a Power Crunch Bar crumbled up on top, and this is one homeostatic dessert sure to become a staple in your house.

Chocolate Cheesecake Ice Cream
Chocolate Cheesecake Ice Cream
1 cup fat-free cottage cheese
1/3 cup milk of choice (I use 45 calorie coconut almond milk)
1 1/2 tsp. vanilla extract
1 scoop Coco Complete (I highly recommend this product, but if you don’t have it, try 1 tablespoon of cocoa powder and 1 tablespoon of Stevia)
Alternatively, you could use try a Walden Farms type chocolate sauce.  I have not tried this before.
Place all ingredients into a small blender like a Magic Bullet.  Blend until completely smooth.  If it’s still slightly chunky, add more milk by the tablespoon, blending in between.  You do not want this thin like a smoothie.  You want it thick like Greek yogurt.  If it isn’t sweet enough, add a bit more Stevia.   Add your nuts, coconut or other fat source and stir.  Pour into a glass bowl and place in the freezer for an hour, scraping the sides of the bowl and stirring once after 30 minutes.  Remove and stir one more time.  It’s not meant to be solid, just slightly firm.  Voila…healthy ice cream. (This can also be used as a pancake topper instead of syrup…just don’t freeze it).


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