Keto Cottage Cheese Ice Cream
A creamy, low-carb ice cream made with cottage cheese and heavy cream, perfect for satisfying sweet cravings without the added sugars.
Ingredients
Ice Cream Base
- 2 cups full-fat cottage cheese Use full-fat for a creamier texture.
- 1 cup heavy cream Adds richness.
- 1/2 cup low-carb sweetener (like erythritol or stevia) Adjust sweetness to taste.
- 1 teaspoon vanilla extract For flavor.
- 1 pinch salt Enhances flavor.
Optional Add-ins
- to taste cocoa powder For chocolate flavor.
- to taste peanut butter Adds creaminess and flavor.
- to taste fruit puree Use low-carb fruits like berries.
Instructions
Preparation
- Blend the full-fat cottage cheese in a blender or food processor until it reaches a smooth consistency.
- Gradually add in the heavy cream, mixing until fully incorporated.
- Add the low-carb sweetener, vanilla extract, and a pinch of salt. Blend again until everything is well combined and smooth.
- Taste the mixture and adjust the sweetness if needed.
Freezing
- Pour the mixture into a freezer-safe container and spread it out evenly.
- Place the container in the freezer for about one hour, then take it out and stir well to break up any ice crystals.
- Return the container to the freezer for another 3-4 hours or until it is firm.
Serving
- Scoop out the ice cream and enjoy!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftover ice cream in an airtight container. It can last up to two weeks in the freezer. For easier scooping, let it sit at room temperature for about ten minutes before serving.