Step 1

In a food processor, blitz the Brazil nuts until they form fine crumbs.

Step 2

Add the swerve and butter to the nut crumbs and blitz again. Set aside.

Step 3

In the same food processor (no need to clean it) or immersion blender, blend for a couple of minutes the full-fat room temperature cottage cheese.

Step 4

Add half of the raspberries, swerve, and Xanthan gum to the blended cottage cheese and blitz again until smooth.

Step 5

The Xanthan gum is optional but helps create a creamier texture. If you don’t have it, don’t worry—the ice cream will still be delicious! Read more about Xanthan Gum here!

Step 6

Pour the cottage cheese mixture into a freezer-safe airtight container.

Step 7

Mix in the prepared crumb topping and the rest of the raspberries.

Step 8

Freeze for 2-3 hours or until firm.

Step 9

Scoop out the Raspberry Cottage Cheese Ice Cream and top with extra raspberries or any other favorite toppings.