Blue Raspberry Ice Cream
Creamy, high-protein ice cream that tastes like a nostalgic blue raspberry slushie—without the sugar! Made with cottage cheese, blue spirulina, and electrolytes for flavor and hydration.
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Ingredients
- 1 ½ cups cottage cheese
- ⅓ cup milk of choice
- ⅓ cup allulose sweetener or cane sugar
- 1 ½ tsp blue spirulina
- 1 packet blue raspberry electrolyte powder
Instructions
- Blend the base: Combine cottage cheese, milk, sweetener, spirulina, and electrolyte powder in a high-speed blender. Blend until smooth.
- Freeze overnight: Pour into a Ninja CREAMi pint container and freeze for at least 24 hours on a flat surface.
- Spin the ice cream: Insert into the CREAMi machine and run the Lite Ice Cream cycle.
- Re-spin if needed: If crumbly, add 1–2 tbsp milk and run the Re-Spin cycle.
- Serve: Enjoy as-is or stir in any mix-ins you like.
Notes
Cottage Cheese: It's essential (no substitutions), but I promise you can't taste it!
Sweetener: Adjust to taste based on your electrolyte packet. Allulose or cane sugar keeps it creamy and scoopable.
Electrolyte packet: I used Waterboy blue raspberry, but any brand should work.
Storage: Re-spin straight from the freezer as needed; it will harden when refrozen.
Color Boost: Blue spirulina powder provides the vibrant color and a nutrient boost.
Nutrition
Calories: 93kcalCarbohydrates: 4gProtein: 10gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 267mgPotassium: 127mgSugar: 3gVitamin A: 143IUCalcium: 90mgIron: 0.4mg
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