Instructions are for 6 servings. Please modify as needed.
Add the raspberries, xylitol, and lemon juice to a small saucepan and cook over medium heat for 3–5 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
Remove from the heat and cool completely.
Strain the cooled sauce through a fine-mesh sieve, pressing the raspberries with the back of a spoon to remove the seeds; reserve 2 tablespoons for serving.
Add the cottage cheese, cream cheese, heavy whipping cream, xylitol, and vanilla to a food processor or blender and blend until completely smooth and creamy.
Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
Add the cooled raspberry mixture in spoonfuls and gently swirl with a knife or spatula, without overmixing, so visible raspberry ribbons remain.
Freeze until firm.
Let the ice cream sit at room temperature for 5–10 minutes, then scoop and drizzle with the reserved raspberry sauce before serving.
Recipe notes
No-churn option: cool the raspberry sauce completely; blend cottage cheese, cream cheese, xylitol, and vanilla until smooth; briefly blend in cold heavy cream until homogeneous (do not whip to stiff peaks); fold in about two-thirds of the sauce; pour into a shallow freezer-safe metal container; spoon remaining sauce on top and swirl; freeze 3–4 hours, stirring thoroughly once or twice in the first 1–2 hours; let stand 5–10 minutes before scooping.
No-churn is more prone to ice crystals and will not match machine texture (less air incorporated).
You can serve soft-serve straight from the ice cream machine.
Fresh or frozen strawberries (or other berries) work the same way; no need to thaw frozen fruit before cooking the sauce.
Fresh or frozen strawberries (or other berries) work the same way; no need to thaw frozen fruit before cooking the sauce.
Do not add fresh fruit into the ice cream base — it freezes hard and makes scooping difficult.