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Several scoops of light pink strawberry high-protein ice cream made from cottage cheese, shown in a glass dish. This illustrates a delicious and healthy frozen dessert.

Keto Cottage Cheese Ice Cream (The Creamiest Recipe!)

Discover the creamiest Keto Cottage Cheese Ice Cream recipe! This high-protein, low-carb dessert is incredibly smooth, easy to make, and packed with flavor. The perfect guilt-free treat for a ketogenic lifestyle. Say goodbye to icy textures forever!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups full-fat cottage cheese Do not use low-fat.
  • 1/2 cup powdered keto sweetener E.g., erythritol or allulose blend.
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • 1 High-speed blender
  • 1 Ice Cream Maker Optional, but recommended for best texture.

Method
 

  1. In a high-speed blender, combine the full-fat cottage cheese, powdered sweetener, heavy cream, vanilla extract, and salt. Blend on high for 60-90 seconds, or until the mixture is completely smooth and no lumps remain.
  2. For the best texture, pour the mixture into an ice cream maker and churn for 20-25 minutes. Alternatively, for a no-churn method, pour into a freezer-safe container and stir vigorously every hour for 4-6 hours.
  3. Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up to a scoopable consistency.
  4. Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping and serving.

Notes

Flavor Variations:
Strawberry: Blend in 1/2 cup of strawberries.
Chocolate: Add 1/4 cup of unsweetened cocoa powder to the blender.
Storage: Store in an airtight container for up to 2 weeks. Press parchment paper on the surface to prevent ice crystals.