Blueberry Cottage Cheese Ice Cream (high-protein, keto)
Blueberry Cottage Cheese Ice Cream Popsicles are a refreshing, keto-friendly dessert or snack, made with only 3 ingredients. This cottage cheese ice cream is high in protein (8.2 g protein), low in carbs (5.6 g net carbs) and calories (81 cal) making it the perfect healthy way to cool down this summer.
Whip up a batch of these delicious popsicles and enjoy a guilt-free treat anytime!
The recipe requires:
3 Ingredients
Active cooking time: 5 minutes
Chill time: 3 hours
Total cooking time: 3 hours 10 minutes
Table of Contents
Why you will love this!
Perfect for hot weather: Cool down with a refreshing snack.
Nutrient-packed: Bursting with antioxidants and vitamins from the blueberries.
Healthy treat: Low in carbs and calories.
Protein boost: Get a satisfying dose of protein with 6 grams per serving.
Dietary-friendly: Gluten-free, sugar-free, and egg-free.
Cottage Cheese Ice Cream Recipe
Ingredients
To make these healthy cottage cheese ice cream popsicles, you’ll need only 3 simple ingredients*:
Full-Fat Cottage Cheese: Opt for full-fat plain cottage cheese for a richer taste and texture, with fewer carbs and lactose compared to low-fat varieties. Check the labels to ensure they don’t contain any added sugar. Additionally, I always use pressed cottage cheese (tvorog) with firm and dry curds. If you’re using regular cottage cheese with a higher moisture content, strain it first using a mesh strainer or cheesecloth to remove as much moisture as possible.
Blueberries: their natural pectin helps the ice cream freeze beautifully. You’ll see the mixture thicken as you blend them in! Feel free to experiment with other berries with high-pectin content like raspberries, blackcurrants, blackberries, or cranberries.
Low-Carb Sweetener: The best sweetener for ice cream depends on your needs, here are some options:
- Allulose: Mimics sugar perfectly, no aftertaste, great for smooth ice cream. About 70% as sweet as sugar.
- Erythritol: Zero-calorie, can crystallize, best combined with allulose. About 70% as sweet as sugar.
- Monk Fruit: Natural, zero-calorie, slightly fruity, and may have a mild aftertaste. Up to 250 times sweeter than sugar (depending on the extract).
- Xylitol: Clean sweetness, smooth texture, potential cooling effect, toxic to dogs. About as sweet as sugar.
- Stevia: Natural, zero-calorie, can have a strong aftertaste, best in blends. Up to 300 times sweeter than sugar (depending on the extract).
- Honey/Maple Syrup: Adds unique flavor, but contains sugar, impacts blood sugar. Suitable for a paleo diet, but not for a ketogenic diet.
Pure Vanilla Extract (optional): A touch of pure vanilla extract adds a wonderful depth of flavor.
*you’ll find the exact measurements in the recipe card below.
Equipment
For this simple recipe you’ll need:
- Food processor/high-speed blender/ immersion blender + mixing bowl
- Rubber spatula
- Popsicle molds
Instructions
Step 1: Blend until smooth
Start by rinsing the blueberries under cold water, and pick out any damaged or mushy berries. Once washed, gently pat them dry with a clean kitchen towel or paper towel.
Next, combine blueberries, cottage cheese, and the sweetener of your choice in the bowl of a food processor. Blend until the mixture is completely smooth and creamy. There should be no visible chunks of cottage cheese or blueberries remaining.
Step 2: Freeze!
Once done, carefully pour the cottage cheese mixture into the popsicle molds, and insert the sticks.
Tap the mold on the counter to minimize air bubbles.
Freeze for 3 hours or until they are completely frozen solid.
After 3 hours, remove the popsicles from the freezer and let them sit at room temperature for 5-10 minutes. This will make them easier to remove from the molds. Carefully pull the popsicles out of the molds and enjoy your healthy, delicious treat!
Dip the frozen popsicles in melted chocolate for an extra decadent treat.
Tips for the best results
- Ensure the popsicles are completely frozen solid before attempting to remove them.
- Tap the mold on the counter a few times after filling to minimize air bubbles and help prevent an icy texture.
- Run the mold under warm water for a few seconds to loosen the popsicles.
- Strain regular cottage cheese before blending to minimize icy texture. Opt for dry curd cottage cheese when possible.
- Consider adding a teaspoon of alcohol (like vodka or rum) to the mixture to reduce ice crystals and create a creamier texture.
FAQ
Nutritional information
Servings: 4
Total carbohydrate 6.4 g
Dietary fiber 0.8 g
Total sugars 3.8 g
Net carbs 5.6 g
Total fat 3 g
Saturated fat 1.7 g
Cholesterol 9 mg
Calcium 34 mg
Potassium 25 mg
Nutritional disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
How to store cottage cheese ice cream popsicles?
Storage: Store your cottage cheese ice cream popsicles in the freezer, either in the mold or transferred to an airtight container, for up to 1-2 months.
Thawing: When you’re ready to indulge, remove a popsicle from the freezer and let it sit at room temperature for about 5-10 minutes. This will allow it to soften slightly for a better texture. If you’re in a hurry, you can also defrost it in the microwave for a very short time on a low-power. Be careful not to overheat it, as this can cause the popsicle to melt unevenly or become too soft.
Is cottage cheese keto-friendly?
Cottage cheese is keto-friendly but always opt for full fat cottage cheese, as it has lower carbs and more fat compared to low fat or fat-free options.
- Full-fat cottage cheese: Typically contains around 4-8 grams of total carbs per serving (1/2 cup).
- Low-fat or fat free cottage cheese: Can have upwards of 10-15 grams of carbs per serving.
What are health benefits of cottage cheese?
Cottage cheese offers several health benefits for those following a keto diet:
High in Protein: Cottage cheese is a good source of protein, making it an excellent choice for those on a ketogenic diet. Protein helps promote feelings of fullness which is great for weight loss.
Low in Carbohydrates: With its low carbohydrate content, cottage cheese can fit well within the macronutrient targets of a low-carb diet, which typically restricts carbohydrate intake to induce ketosis.
Source of Healthy Fats: While cottage cheese is not as high in fat as some other dairy products, it still provides a moderate amount of healthy fats, which are essential for maintaining energy levels and supporting overall health on a keto diet.
Nutrient-Rich: Cottage cheese contains various important nutrients, including calcium, phosphorus, selenium, and B vitamins, which are important for bone health, metabolism, and overall well-being.
More keto cottage cheese recipes:
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Blueberry Cottage Cheese Ice Cream
Cool down with refreshing Blueberry Cottage Cheese Ice Cream Popsicles! 3 ingredients, keto-friendly, packed with protein, and only 81 calories. A guilt-free treat anytime!
Ingredients
- 1 cup (225-250 g) Cottage Cheese* (full-fat, dry curd)
- 1 cup (125-150 g) Blueberries
- 1 -2 tbsp. sweetener**
- 1 tsp. vanilla extract (optional)
Instructions
- Start by rinsing the blueberries under cold water, and pick out any damaged or mushy berries. Once washed, gently pat them dry with a clean kitchen towel or paper towel.
- Next, combine blueberries, cottage cheese, and the sweetener of your choice in the bowl of a food processor. Blend until the mixture is completely smooth and creamy. There should be no visible chunks of cottage cheese or blueberries remaining.
- Once done, carefully pour the cottage cheese mixture into the popsicle molds, and insert the sticks. Tap the mold on the counter to minimize air bubbles.
- Freeze for 3 hours or until they are completely frozen solid.
- After 3 hours, remove the popsicles from the freezer and let them sit at room temperature for 5-10 minutes. This will make them easier to remove from the molds. Carefully pull the popsicles out of the molds and enjoy your healthy, delicious treat!
Notes
*I use pressed cottage cheese (tvorog) with firm and dry curds. If you're using regular cottage cheese with a higher moisture content, strain it first using a mesh strainer or cheesecloth to remove as much moisture as possible.
**Low-Carb Sweetener: The best sweetener for ice cream depends on your needs, here are some options:
- Allulose: Mimics sugar perfectly, no aftertaste, great for smooth ice cream. About 70% as sweet as sugar.
- Erythritol: Zero-calorie, can crystallize, best combined with allulose. About 70% as sweet as sugar.
- Monk Fruit: Natural, zero-calorie, slightly fruity, and may have a mild aftertaste. Up to 250 times sweeter than sugar (depending on the extract).
- Xylitol: Clean sweetness, smooth texture, potential cooling effect, toxic to dogs. About as sweet as sugar.
- Stevia: Natural, zero-calorie, can have a strong aftertaste, best in blends. Up to 300 times sweeter than sugar (depending on the extract).
- Honey/Maple Syrup: Adds unique flavor, but contains sugar, impacts blood sugar. Suitable for a paleo diet, but not for a ketogenic diet.