Keto Cottage Cheese Ice Cream Recipe
220kcal
Ingredients
- * 2 cups full-fat cottage cheese
- * 1/2 cup heavy cream
- * 1/3 cup keto sweetener allulose or monk fruit
- * 1 teaspoon pure vanilla extract
- * 2 tablespoons unsweetened cocoa powder optional for chocolate flavor
- * 2 tablespoons peanut butter or almond butter optional
- * Pinch of salt
Equipment
- * Blender or food processor
- Measuring cups and spoons
- Rubber spatula
- * Freezer-safe container
- * Ice cream scoop
Method
- Add the cottage cheese, heavy cream, keto sweetener, vanilla extract, and salt to a blender or food processor.
- Blend the mixture until completely smooth and creamy with no visible curds remaining.
- If making chocolate flavor, add the cocoa powder and blend again until fully combined.
- Pour the mixture into a freezer-safe container and smooth the top with a spatula.
- Freeze for 3 to 4 hours, stirring once or twice during freezing for a creamier texture.
- Let the keto cottage cheese ice cream sit at room temperature for 5 minutes before scooping and serving.
Nutrition
Serving180gCalories220kcalCarbohydrates14gProtein16gFat9gSaturated Fat0.5gPolyunsaturated Fat4gCholesterol45mgSodium380mgPotassium180mgFiber1gSugar4gVitamin A520IUVitamin C1mgCalcium140mgIron0.4mg
Notes
## Tip Text Blend cottage cheese until smooth for a creamy **keto cottage cheese ice cream recipe**. Use allulose for softer texture and let it sit a few minutes before serving.
* Allulose helps keep the ice cream softer after freezing compared to some other keto sweeteners.
* Store leftovers in an airtight container in the freezer for up to 1 week.
* Add keto-friendly toppings like crushed nuts, sugar-free chocolate chips, or berries for extra flavor.