It tasted delicious and was about as close as I’ve ever gotten to soft serve that you might get at a restaurant or at an ice cream parlor.
Ingredients (notice how I’m not sending you to a separate website?)
* 1 1/3 cup 4% cottage cheese * 1 1/3 cup whole milk * 1 1/3 cup heavy whipping cream * 1 1/3 cup allulose * 2 teaspoons real vanilla extract
Directions:
Using a food processor, beat the cottage cheese until it is smooth. Add the milk and heavy whipping cream and mix well. Add the allulose and vanilla extract until you get the level of sweetness you desire (mine was the 1 1/3 cup of allulose and 2 tsp vanilla).
Place mixture into ice cream maker and allow it to churn until it is soft serve consistency. Place the churned mixture into a container and store in the freezer. Total yield is just over 4 cups. The high fat content of this recipe means that it shouldn’t freeze solid. I checked it this morning after putting it in the freezer about 16 hours ago and it was still very soft and easily scoopable.
I tried my best to figure out the nutrition facts per 1/2 cup serving:
3 Comments
Low carb vanilla ice cream!
It tasted delicious and was about as close as I’ve ever gotten to soft serve that you might get at a restaurant or at an ice cream parlor.
Ingredients (notice how I’m not sending you to a separate website?)
* 1 1/3 cup 4% cottage cheese
* 1 1/3 cup whole milk
* 1 1/3 cup heavy whipping cream
* 1 1/3 cup allulose
* 2 teaspoons real vanilla extract
Directions:
Using a food processor, beat the cottage cheese until it is smooth. Add the milk and heavy whipping cream and mix well. Add the allulose and vanilla extract until you get the level of sweetness you desire (mine was the 1 1/3 cup of allulose and 2 tsp vanilla).
Place mixture into ice cream maker and allow it to churn until it is soft serve consistency. Place the churned mixture into a container and store in the freezer. Total yield is just over 4 cups.
The high fat content of this recipe means that it shouldn’t freeze solid. I checked it this morning after putting it in the freezer about 16 hours ago and it was still very soft and easily scoopable.
I tried my best to figure out the nutrition facts per 1/2 cup serving:
* Calories: 220
* Fat: 19 grams
* Protein: 5 grams
* Carbohydrates: 3 grams
Yum!
How does the allulose work on your gut