Raspberry White Chocolate Ice Cream
A high-protein raspberry ice cream studded with white chocolate pieces.
⏱️ Prep: 10 min🍳 Cook: 0 min
Nutrition
per 1 scoop192
Calories
22g
Protein
18g
Carbs
6g
Fat
Ingredients
| 170 g | cottage cheese | |
| 120 ml | unsweetened almond milk | |
| 30 g | unflavoured whey isolate | |
| 150 g | fresh or frozen raspberries | |
| 25 g | white chocolate, finely chopped | |
| 18 g | agave syrup | |
| 1 teaspoon | 5 ml | lemon juice |
Instructions
- Blend the raspberries until they form a smooth purée. For an extra-smooth finish, strain through a fine sieve to remove the seeds if desired.
- Add the cottage cheese, almond milk, whey isolate, agave syrup and lemon juice. Blend again until the mixture becomes silky and evenly combined.
- Fold in the chopped white chocolate so small pieces remain throughout the base.
- Transfer the mixture to the Ninja CREAMi tub and smooth the surface. Cover with the lid and freeze for 24 hours until completely solid.
- Remove the frozen tub from the freezer and secure it in the Ninja CREAMi following the machine instructions.
- Start the ICE CREAM programme and allow the machine to process the frozen base until creamy.
- Scoop into bowls and enjoy right away, or let the ice cream firm up briefly in the freezer before serving.