Description
This keto cottage cheese ice cream is a creamy, high-protein dessert with just 2g net carbs per serving. It’s simple to make, requires no churning, and is fully customizable with your favorite low-carb flavors.
Ingredients
1 cup full-fat cottage cheese
2 tablespoons powdered monk fruit sweetener (or erythritol)
½ teaspoon vanilla extract
Optional: 1 tablespoon heavy cream
Optional: A few berries, cocoa powder, or nut butter for flavor variations
Instructions
Add cottage cheese, sweetener, and vanilla to a blender or food processor.
Blend on high for 1–2 minutes, until the mixture is smooth and creamy.
Optional: Add in berries, cocoa, or nut butter and blend again.
Transfer the mixture to a freezer-safe container.
Freeze for at least 2–3 hours (or overnight for firmer texture).
Let sit for 5 minutes at room temperature before serving.
Notes
For best texture, use full-fat, small-curd, plain cottage cheese.
Add 1 tsp MCT oil or vodka to improve scoopability after freezing.
Taste and adjust sweetener before freezing if needed.
Enjoy as a soft-serve immediately after blending if you’re in a rush!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Keto
- Method: No-Churn, Freezer
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 120 kcal
- Sugar: 1g (from dairy)
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 20mg