Uploaded September 2024 | Updated September 2026, 1 hour ago
Super Easy No-Churn Cottage Cheese Keto Ice Cream
Ingredients:
1 ½ cups cottage cheese (full-fat, strained)
¾ cup heavy cream (or coconut cream for dairy-free)
¼ cup powdered allulose (or powdered erythritol/monk fruit; powdered is better to avoid graininess)
1 tsp vanilla extract
Pinch of salt
Optional:
2 tbsp cocoa powder for a chocolate version
2 tbsp peanut butter for a peanut butter version
A handful of keto chocolate chips or nuts for texture
Instructions:
Blend the Base:
Combine the cottage cheese, heavy cream, powdered sweetener, vanilla extract, and salt in a blender or food processor.
Blend on high until the mixture is completely smooth and creamy. If making chocolate or peanut butter versions, add those now and blend until fully incorporated.
Freeze Immediately:
Pour the smooth mixture directly into a freezer-safe container (like a loaf pan or any shallow dish). Spread it out evenly and cover tightly with plastic wrap or a lid.
Stir Occasionally:
Place the container in the freezer. Every 30-45 minutes, take it out and stir the mixture with a spoon or spatula to break up any ice crystals that may form.
Repeat this process 3-4 times over the course of 2-3 hours. After that, let it freeze undisturbed until firm (about 4-6 hours total).
Serve:
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Tips for Success:
Blending: Ensure the cottage cheese is blended thoroughly to avoid any chunks and ensure a smooth ice cream base.
Consistency: Allulose will help keep the texture creamy and soft. If using erythritol, just be aware it may make the ice cream a bit firmer. Allow it to soften before serving.
Optional Toppings: Feel free to fold in keto chocolate chips, nuts, or other mix-ins after the first hour of freezing when it starts to thicken.
This method removes the need for any specialized equipment like an ice cream churner and keeps the process straightforward. By simply blending and stirring occasionally while it freezes, you'll achieve a creamy, rich keto ice cream with minimal effort.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
Super Easy No-Churn Cottage Cheese Keto Ice Cream
Ingredients:
1 ½ cups cottage cheese (full-fat, strained)
¾ cup heavy cream (or coconut cream for dairy-free)
¼ cup powdered allulose (or powdered erythritol/monk fruit; powdered is better to avoid graininess)
1 tsp vanilla extract
Pinch of salt
Optional:
2 tbsp cocoa powder for a chocolate version
2 tbsp peanut butter for a peanut butter version
A handful of keto chocolate chips or nuts for texture
Instructions:
Blend the Base:
Combine the cottage cheese, heavy cream, powdered sweetener, vanilla extract, and salt in a blender or food processor.
Blend on high until the mixture is completely smooth and creamy. If making chocolate or peanut butter versions, add those now and blend until fully incorporated.
Freeze Immediately:
Pour the smooth mixture directly into a freezer-safe container (like a loaf pan or any shallow dish). Spread it out evenly and cover tightly with plastic wrap or a lid.
Stir Occasionally:
Place the container in the freezer. Every 30-45 minutes, take it out and stir the mixture with a spoon or spatula to break up any ice crystals that may form.
Repeat this process 3-4 times over the course of 2-3 hours. After that, let it freeze undisturbed until firm (about 4-6 hours total).
Serve:
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Tips for Success:
Blending: Ensure the cottage cheese is blended thoroughly to avoid any chunks and ensure a smooth ice cream base.
Consistency: Allulose will help keep the texture creamy and soft. If using erythritol, just be aware it may make the ice cream a bit firmer. Allow it to soften before serving.
Optional Toppings: Feel free to fold in keto chocolate chips, nuts, or other mix-ins after the first hour of freezing when it starts to thicken.
This method removes the need for any specialized equipment like an ice cream churner and keeps the process straightforward. By simply blending and stirring occasionally while it freezes, you'll achieve a creamy, rich keto ice cream with minimal effort.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
