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–+ servings
Homemade low carb cottage cheese ice cream served in a bowl on a kitchen counter

Cottage Cheese Ice Cream

A creamy, high-protein ice cream made with cottage cheese ; keto-friendly, no ice cream maker needed!
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Course: Dessert, Snack
Cuisine: American, Keto
Keyword: Chocolate cottage cheese ice cream, Cottage cheese ice cream recipe, Low carb cottage cheese ice cream no eggs, Low carb cottage cheese ice cream recipe
Prep Time: 5 minutes
Freezing Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4
Calories: 140kcal
Cost: $6

Equipment

  • 1 High-powered blender
  • 1 Freezer-safe container
  • 1 Ice cream scoop
  • Measuring Cups & Spoons

Ingredients

Base Ingredients

  • 2 cups Cottage cheese Full-fat, room temperature
  • ⅓ cup Erythritol or monk fruit Granulated
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Xanthan gum Optional, for creaminess
  • 1 pinch Sea salt

Flavor Variations (choose one or mix!)

  • 2 tablespoon Unsweetened cocoa powder For chocolate flavor
  • ½ cup Fresh berries For berry flavor
  • 1 tablespoon Sugar-free peanut butter For PB flavor
  • 1 teaspoon Almond extract For almond flavor

Instructions

  • Blend base ingredients until smooth
  • Add your chosen flavor and mix again
  • Pour into container and freeze
  • Let sit 5–10 mins before scooping
  • Optional: press plastic wrap to prevent crystals

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 125g | Calories: 140kcal | Carbohydrates: 3g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 1.5g | Vitamin A: 400IU | Vitamin C: 0.5mg | Calcium: 100mg | Iron: 0.3mg