Protein Packed Low Carb Ice Cream

• 1 cup cottage cheese or 1 cup ricotta cheese
• 2 tablespoons lemon juice
• 12 teaspoon lemon extract
• 4 tablespoons artificial sweetener
• 1 cup cottage cheese or 1 cup ricotta cheese
• 12 teaspoon almond extract
• 14 teaspoon pure vanilla extract
• 2 tablespoons cocoa powder
• 14 cup pasteurized liquid egg-whites or 14 cup light coconut milk
• 4 tablespoons artificial sweetener

1. Combine ingredients in a blender or magic bullet.
2. Puree until smooth and free of lumps, scraping down the food processor a few times.
3. Freeze according to your ice cream manufacturer's directions.
4. Store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream.
5. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix).
6. You can always pop the container in the microwave for a few seconds to defrost.

cottage cheese, lemon juice, lemon, cottage cheese, almond, vanilla, cocoa powder, eggwhites

Taken from www.food.com/recipe/protein-packed-low-carb-ice-cream-417738 (may not work)