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High Protein Cherry Garcia Ice Cream - A Creamy, Better-For-You Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups plain 2% Greek yogurt (or skyr for extra protein)
  • 1/2 cup low-fat cottage cheese (or 1/2 cup ultrafiltered milk for a smoother base)
  • 1/2 cup unsweetened almond milk (or dairy milk)
  • 1/3 cup allulose or erythritol (or 1/4 cup honey/maple syrup if you prefer natural sweeteners)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • Pinch of salt
  • 1 1/2 cups pitted cherries, chopped (fresh or frozen, thawed and drained)
  • 2 ounces dark chocolate (70%+), chopped into small chunks or mini chips
  • 1 tablespoon vegetable glycerin or 1 tablespoon vodka (optional, for scoopability)
  • Optional add-ins: 1 scoop unflavored or vanilla whey/casein blend protein powder; 1 tablespoon chia seeds for extra fiber

Method
 

  1. Prep the cherries. If using frozen cherries, thaw and drain well. Pat dry with paper towels to keep the base from getting icy. Chop into bite-sized pieces.
  2. Blend the base. In a blender, combine Greek yogurt, cottage cheese (or ultrafiltered milk), almond milk, sweetener, vanilla, almond extract, salt, and glycerin or vodka if using. Blend until completely smooth and silky.
  3. Adjust sweetness. Taste and adjust sweetener. The mixture should taste slightly sweeter than you want the final ice cream, since cold dulls sweetness.
  4. Add protein (optional). If using protein powder, pulse it into the base. Use a whey/casein blend for the creamiest texture. Avoid over-blending to prevent foaming.
  5. Chill the mixture. Pour the base into a covered container and refrigerate for at least 2 hours, or up to overnight. A cold base churns better and freezes creamier.
  6. Churn (ice cream maker). Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 15–25 minutes. In the last 2–3 minutes, add the cherries and chocolate chunks so they fold in evenly.
  7. No-churn method. Pour the base into a shallow, freezer-safe pan. Freeze for 45 minutes, then stir vigorously with a spatula or hand mixer to break up ice crystals. Repeat every 30 minutes for 2–3 hours until thick and creamy. Fold in cherries and chocolate during the last stir.
  8. Freeze to set. Transfer to a lidded container. Press a piece of parchment against the surface to prevent ice crystals. Freeze 2–4 hours until scoopable.
  9. Serve. Let the container sit at room temperature for 5–10 minutes before scooping if it’s very firm. Enjoy with extra cherries or a sprinkle of shaved chocolate.