Healthy Red Velvet Cheesecake Ice Cream
If you have roughly 30 minutes to spend in the kitchen, Healthy Red Velvet Cheesecake Ice Cream might be an outstanding gluten free and lacto ovo vegetarian recipe to try. For $1.54 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 200 calories, 25g of protein, and 6g of fat each. It will be a hit at your valentin day event. This recipe from Desserts with Benefits requires vanilla paste, beet, stevian extract, and low fat cottage cheese. 898 people found this recipe to be delicious and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is pretty good. Try Patriotic Ice Cream Sandwiches, with Red Velvet Shortbread Stars & Cheesecake Ice Cream, Red Velvet Cheesecake Ice Cream, and Red Velvet Cheesecake Ice Cream for similar recipes.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 tsp Apple Cider Vinegar
124g (1/2 cup) Roasted Beet Puree (see this post for instructions)
1 Tbs Butter Extract (this is all-natural, dairy-free and gluten-free)
40g (1/2 cup) Regular Cocoa Powder (unsweetened)
32oz Low-Fat Cottage Cheese (preferably organic)
1/2 cup Unsweetened Vanilla Soy Milk (or "milk")
4 tsp Stevia Extract
1 Tbs Vanilla Paste (I used homemade!)
Equipment:
ice cream machine
bowl
food processor
blender
whisk
Cooking instruction summary:
Freeze you 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)In a blender or food processor, add the cottage cheese, beet puree, stevia, vanilla paste, butter extract and vinegar. Puree until smooth.In a small bowl, whisk together the soy milk and cocoa powder. Pour into the blender/food processor and puree until smooth, scraping down the sides of the bowl when necessary.Assemble the ice cream machine and bowl and pour in the ice cream batter. Churn for 15-25 minutes, or until a soft serve consistency.Scoop the ice cream into the chilled dish and freeze until firm to your liking (usually takes 1-3 hours)Scoop into bowls and serve!
Step by step:
1. Freeze you ice cream maker bowl for 24+ hours (I used my Kitchen
2. Aid mixer attachment).
3. 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)In a blender or food processor, add the cottage cheese, beet puree, stevia, vanilla paste, butter extract and vinegar. Puree until smooth.In a small bowl, whisk together the soy milk and cocoa powder.
4. Pour into the blender/food processor and puree until smooth, scraping down the sides of the bowl when necessary.Assemble the ice cream machine and bowl and pour in the ice cream batter. Churn for 15-25 minutes, or until a soft serve consistency.Scoop the ice cream into the chilled dish and freeze until firm to your liking (usually takes 1-3 hours)Scoop into bowls and serve!
Nutrition Information:
covered percent of daily need
