Ingredients

The following ingredients have 5 Servings
  • 16 oz Low Fat Cottage Cheese
  • 123g (½ cup) Roasted Beet Puree
  • ¼ cup Unsweetened Vanilla Almond Milk
  • 2 tsp Liquid Stevia Extract
  • ½ tbs Vanilla Paste
  • ½ tbs Natural Butter Flavor
  • 2 tsp Apple Cider Vinegar
  • 20g (¼ cup) Unsweetened Natural Cocoa Powder

Instruction

  • Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid mixer attachment).
  • Place a large, freezer-safe bowl in the freezer (this is the bowl you will be storing the ice cream in, so make sure it is large enough to hold 3 cups of ice cream).
  • In a blender or food processor, add the cottage cheese, beet puree, almond milk, stevia extract, vanilla paste, and butter flavor. Puree until smooth.
  • Add the cocoa powder and blend again. Then, add the vinegar and blend one last time.
  • Assemble the ice cream machine and bowl and pour in the ice cream batter. Churn for 15-20 minutes, or until a soft serve consistency.
  • Scoop the ice cream into the chilled dish and freeze until firm to your liking (for me, that's ~2 hours).  Scoop into bowls and serve with a sprinkle of chocolate chips. Enjoy!