Cottage Cheese Ice Cream (keto, high-protein)
Ice cream for breakfast, anyone? Yes, you read that right!
With this healthy and delicious cottage cheese ice cream recipe, you can indulge in a creamy, satisfying treat any time of day – even for breakfast! This low-carb (5 g), high-protein (25 g!) ice cream is not only incredibly delicious but also surprisingly satiating.
This innovative no-stir, no-ice cream maker method allows you to prep ahead and enjoy whenever the craving strikes. The secret lies in a simple technique that transforms humble cottage cheese into a velvety dessert.
Get ready to experience a whole new level of guilt-free indulgence!
The recipe requires:
4 Ingredients
Active cooking time: 20 minutes
Chill time: 3 hours
Total cooking time: 3 hours 20 minutes
Table of Contents
Why you will love this!
Beat the Heat: A refreshing and guilt-free way to cool down on hot summer days.
Protein Boost: Each serving provides a substantial protein boost with more than 25 grams of protein!
Low in carbs, sugar-free: The ice cream is low in carbohydrates, making it a suitable option for various dietary needs.
Simple & Convenient: The no-stir, no-ice cream maker method makes preparation a breeze, so anyone can whip up this delicious treat!
Creamy & Velvety: The unique technique transforms cottage cheese into a dessert with a texture comparable to traditional ice cream.
Freezer-Friendly: Make a batch of ice cream chunks ahead of time and keep it in the freezer for a quick and healthy snack or dessert anytime.
My Quest for the Perfect Keto Ice Cream
My quest for the perfect keto ice cream began last summer. I experimented with various techniques, each presenting its unique challenges.
My experiments took me down various paths, each with its own set of obstacles. Stirring the mixture every 2 hours yielded decent results but proved to be quite a chore and the ice cream had to be consumed immediately
Adding alcohol, a common trick to prevent iciness didn’t seem to make a significant difference.
I even attempted to craft a recipe using homemade condensed milk, hoping for a richer, more decadent flavor. However, this experiment failed. The calorie count skyrocketed, and the ice cream stubbornly remained rock-hard.
Freezing the mixture in ice cube trays initially seemed promising, but the resulting ice cream proved challenging to blend into a smooth consistency. Additionally, extracting all those tiny ice cream cubes from the trays became a time-consuming task.
Then, inspiration struck! What if I froze the ice cream mixture in a thin layer and then blended it? This approach, I discovered, creates a velvety-smooth texture, just like classic ice cream. By first blending the ingredients until smooth, freezing them into a solid thin sheet, and then re-blending the frozen chunks, I finally achieved a remarkably creamy, not icy, and delicious ice cream.
I’m thrilled to share this foolproof method with you, so you too can enjoy the deliciousness of healthy, homemade cottage cheese ice cream!
Cottage Cheese Ice Cream Recipe
Ingredients
To make cottage cheese ice cream you will need 4 simple ingredients:
Cottage Cheese:
For the best ice cream experience, I recommend using full-fat plain cottage cheese with dry curds. This type of cottage cheese has a richer flavor and creamier texture, while also being lower in carbs and lactose compared to low-fat options. Ideally, look for pressed cottage cheese (sometimes labeled as “farmer’s cheese” or “tvorog”), which has firm, dry curds that contribute to a smooth texture and a natural, unsalted taste.
- If you can only find regular cottage cheese, don’t worry! You can still achieve great results by straining it first. Simply place the cottage cheese in a fine-mesh sieve or cheesecloth-lined colander and let it drain for about 30 minutes to remove excess moisture.
Full-fat Greek yogurt: make sure the yogurt doesn’t contain any added sugar or artificial ingredients.
Heavy Cream: add creaminess and richness to the ice cream. However, if you’re mindful of calories, feel free to skip it! Your ice cream will still be delicious, just a tad less indulgent. Curious about the calorie difference? Check out the FAQ section below for detailed nutritional information.
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
- Rubber spatula
- Silicone mat/parchment paper + flat surface (baking sheet/kitchen board)
Instructions
Step 1: Blend until smooth
In a blender or food processor, combine the cottage cheese, Greek yogurt, heavy cream, sweetener, and vanilla extract (optional). Blend until smooth and well combined.
Step 2: Freeze
Pour the mixture onto a silicone mat/parchment-lined baking sheet or a kitchen board, spreading it into a thin, even layer (about 1–2 cm thick). This will help it freeze quickly and make blending easier. Freeze until completely solid, about 2-3 hours.
Step 3: Break and Blend
Once frozen, break the mixture into smaller chunks. Place the chunks back into the blender or food processor, pausing occasionally to scrape down the sides.
The mixture might look a bit crumbly at first, but that’s okay.
You can briefly stop blending to let it soften slightly before continuing until you achieve a beautifully smooth texture.
Troubleshooting Tip: If the frozen chunks are struggling to blend into a smooth cream, add a splash of heavy cream (about 1-2 tablespoons) to help the process.
For Soft-Serve Ice Cream: The ice cream is now ready to be served immediately! It will have a delicious, creamy soft-serve texture. If you’re adding any mix-ins like berries, chocolate chips, or nuts, gently fold them in after blending.
Look at the texture: it’s thick, smooth, creamy and gooey!
For Firmer, Scoopable Ice Cream: If you prefer a firmer texture, transfer the ice cream into a freezer-safe container. Smooth the surface and freeze for about 1 more hour. If it becomes too firm, just let it sit on the countertop for 5-10 minutes to become perfectly scoopable again.
Enjoy delicious cottage cheese ice cream!
Chocolate Cottage Cheese Ice Cream
For a chocolate version, just add 2 tablespoons of unsweetened cacao powder to the blender along with the other ingredients. Then, follow the rest of the recipe as usual.
After blending, stir in a handful of chocolate chips or chopped dark chocolate for an extra burst of chocolatey goodness and delightful texture.
This easy addition transforms the original recipe into a delightful chocolate treat that’s still healthy and satisfying!
Enjoy!
Toppings
Here are some topping ideas for your cottage cheese ice cream:
- Homemade crunchy granola
- Blueberry Jam
- Strawberry Chia Jam
- Apricot Jam
- Homemade Condensed Milk
- Chopped dark chocolate/ chocolate shavings (I like Lindt 90%)
- Chopped nuts
- Mint
- Fresh berries and fruits
- Chocolate sauce
Have fun creating delicious and beautiful ice cream combinations!
FAQ
More keto cottage cheese recipes:
Thank you for giving this recipe a 5-star review!
Cottage Cheese Ice Cream
High-protein (25 g), low-carb (5 g) cottage cheese ice cream: ready anytime with my unique blend-freeze-blend technique. No ice cream maker is needed!
Ingredients
- 250 g (1 cup) Cottage Cheese, dry curd*
- 125 g (1/2 cup) Greek Yogurt
- 80 g (1/3 cup) heavy cream
- 2 tbsp.(1/4 cup/40 g) erythritol or other sweetener**
- 1 tsp. vanilla extract (optional)
Chocolate Cottage Cheese Ice Cream
- 2 tbsp. cacao powder
- 10 g (1-2 tbsp.) dark chocolate chips
Instructions
- In a blender or food processor, combine the cottage cheese, Greek yogurt, heavy cream (if using), sweetener, and vanilla extract. Blend until smooth and well combined.
- Pour the mixture onto a silicone mat/parchment-lined flat surface, spreading it into a thin, even layer (about 1–2 cm thick /1/2 to 3/4 of an inch). This will help it freeze quickly and make blending easier. Freeze until completely solid, about 1-2 hours.
- Once frozen, break the solid sheet into manageable chunks. Transfer the chunks back to your blender or food processor. Blend until smooth and creamy. Note: At first, the mixture will look like coarse crumbs – this is completely normal. Keep blending, pausing to scrape down the sides as needed. Troubleshooting Tip: If the frozen chunks are struggling to blend into a smooth cream, add a splash of heavy cream (about 1-2 tablespoons) to help the process. Add-Ins (Optional): If you’re adding berries, sugar-free chocolate chips, or nuts, gently fold them in after the final blend, just before serving.
- For Soft-Serve Ice Cream: The ice cream is now ready to be served immediately! It will have a delicious, creamy soft-serve texture.
- For Firmer, Scoopable Ice Cream: If you prefer a firmer texture, transfer the ice cream into a freezer-safe container (a loaf pan works well). Smooth the surface and freeze for about 1 more hour. If it becomes too firm, just let it sit on the countertop for 5-10 minutes to become perfectly scoopable again.
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.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 19.4gSaturated Fat: 13.6gCholesterol: 64mgCarbohydrates: 5gNet Carbohydrates: 5gProtein: 25g
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.