I've become pretty good at adapting a lot of different foods. But the usual ice cream methods don't work for me.

I can find low carb. In boring flavors. But half a cup is not going to cut it and it's also too sweet for my adapted taste buds. Also, they don't use sweeteners I like.

I don't have the freezer room for an ice cream maker, which leaves out the traditional approach of making regular ice cream with other kinds of sweeteners. I tried the "ziploc bag with ice" approach, but it didn't work for me. And in every instance, the time gap between wanting it, and having it, stretched too long.

But now, I have something. Easy, quick to make, ingredients sit around until they are ready to be combined. High protein, low sweetener, and as many flavors as I can think of

3/4 cup Greek yogurt (I get 10% milkfat)
1/4 cup sour cream
1/2 cup frozen raspberries (I like to buy them on sale before they go bad, and freeze them myself)
1 scoop protein powder

Mix, let the frozen fruit sit for 10 minutes. This stiffens the texture and lets frozen fruit reach the perfect state of thaw.

This would work without the protein powder, but that's my satiety. This turns a treat into nutrients. And the protein powder is where I get my sweetener: I get the kinds with stevia or erythritrol, which works well for me. And none of those additives we find in commercial low carb treats.

I can vary the fruit, too, but berries are the lowest sugar. From chocolate protein powder to those collagen drink mixes which come in flavors like tangerine or watermelon, I have a rainbow to choose from. I can even drop the fruit for less sugar if I have these kinds of flavors added to the mix.

And one bowl of this is a meal. Ice cream as a food? Close enough!