Keto cottage cheese ice cream is a rich and indulgent delight that tastes like the real thing so much, you'll have anyone fooled! Whip up this creamy, protein-packed ice cream mixture in just a few minutes, pop it into the freezer and that's it. No ice cream machine required!
recipe testing
I've been playing around with this recipe all summer long, trying out different combinations of simple ingredients to get the perfect taste and creamy texture.
All of that recipe testing resulted in four delicious flavors that I'm sharing with you:
- Fresh & Fruity Strawberry
- Peanut Butter Chocolate
- Dark Chocolate Cherry
- Rich and Creamy Coffee
why cottage cheese ice cream?
I have no shortage of cottage cheese recipes here, from cottage cheese buffalo chicken dip to crustless cottage cheese quiche to this savory whipped cottage cheese dip.
But it's just as versatile in sweet treats, too, and is a great way to add extra protein for a more balanced and blood sugar friendly dessert.
You might have seen the viral cottage cheese ice cream trend-and for good reason. Cottage cheese is:
- Low in carbs, low sugar, and the perfect way to get a creamy base for this high-protein dessert
- Easy to turn into a smooth consistency with a high-powered blender or food processor
- A perfect base for both fruity and chocolatey flavors
- Easy to pair with sugar-free sweeteners to keep it keto.
Unlike traditional ice cream, there's no need for eggs, condensed milk, custards, or an ice cream maker. Just a blender (or food processor), a few ingredients, and a freezer is all you need.
The end result is smooth, subtly tangy, and ultra creamy. Everything is blended and processed until it has an incredibly smooth texture.
Let it set in the freezer and it transforms into a luscious frozen treat that rivals any pint from the store.
The best part? You control the flavors, the sweetness, and the carbs.
the ingredients
Here's a look at what you'll need to make keto cottage cheese ice cream. Check out the printable recipe card at the bottom of the page for the full list and ingredient amounts:
- Full fat cottage cheese: Use large small curd cottage cheese but make sure it's whole milk cottage cheese for the best flavor and creamy consistency for your ice cream base. I like Good Culture brand of cream cheese for its clean ingredients and the fact that it's made with milk from pasture-raised cows.
- Low-carb sweetener: Using a zero-glycemic sweetener like granulated monkfruit sweetener with allulose is what makes this healthy ice cream recipe keto-friendly. I like monkfruit with allulose instead of erythritol because allulose dissolves well and won't create a grittiness in the final product.
- Whipping cream: A little bit of whipping cream or heavy cream will help lighten up the ice cream and minimize the cottage cheese flavor.
- Flavor add-ins: This varies based on which flavor you choose and you can certainly get creative! Use fresh strawberries, vanilla extract, frozen cherries, or peanut butter and cocoa powder for the PB chocolate version.
the recipe
Here's a look at how to make keto cottage cheese ice cream. The flavor pictured is dark chocolate cherry, but the process for all of the different flavors are all very similar.
First, if you're making a fruity version, it helps to cook the fruit in a saucepan with a squeeze of lemon juice first. Let is simmer for about 10-15 minutes. This helps to concentrate the flavors and cook out some of the moisture. (This is especially important with cherry!).
Add the cottage cheese, whipped cream, sweetener, vanilla and salt to a blender or food processor. Blend until completely smooth and creamy. This is your base vanilla ice cream and can be enjoyed as-is!
Stir in your flavor add-ins (like the cooked fruit and any of its juices) and pulse to combine. If making the chocolate peanut butter version, simply blend in cocoa powder and peanut butter.
Freeze in a loaf pan or airtight container for 2-3 hours, stirring halfway through for a softer texture. Let thaw for 5-10 minutes before scooping.
flavor variations
keto strawberry cottage cheese ice cream
A bright, refreshing option perfect for summer.
- Blend 1 cup fresh or frozen strawberries (chopped) into the base. Optional: cook the strawberries for 10 minutes over medium heat with 1 tablespoon of lemon juice. This helps concentrate the strawberry flavor. You'll then blend the strawberries (and remaining juices) into the cottage cheese mixture.
- For extra texture, stir in 2 tablespoon diced strawberries before freezing.
Carb note: Strawberries are one of the most keto-friendly fruits, with about 1 net carb per berry.
keto chocolate peanut butter swirl
Decadent and satisfying, with a salty-sweet balance.
- Blend ¼ cup of cocoa powder and ¼ cup all-natural, no-sugar-added peanut butter into the base.
- Stir in 2 tablespoons of sugar-free chocolate chips or dark chocolate chunks (optional).
- Drizzle 1-2 tablespoons of peanut butter on top of the ice cream after you pour it into the loaf pan. Stir it after about 1-½ hours in the freezer to incorporate the swirl into the rest of the mixture.
Tip: For a chocolate cottage cheese ice cream, simply omit the peanut butter! You can add even more protein to the ice cream by substituting half or all of the cocoa powder with a chocolate protein powder.
dark chocolate cherry
For those who like a rich, slightly tart flavor profile.
- Add 1-¼ cups frozen cherries to a large saucepan and stir in 1 tablespoon of lemon juice. Cook for 10-15 minutes or until the cherries have slightly broken down, released juices, and some of the liquid has simmered out. Remove from heat to prepare the cottage cheese mixture.
- Add the cherry juices and almond extract to the blended cottage cheese mixture, blend until smooth. (Almond will help bring out the cherry flavor!). Add the cherries and dark chocolate and pulse to mix and roughly chop.
Tip: Cherries are higher in g net carbs, so keep portions small to stay keto-friendly.
rich and creamy coffee
A boldly-flavored coffee ice cream made with steeped whole beans.
- First, combine half of the sweetener with the cream and whole coffee beans in a saucepan. Cook until the cream almost simmers, then remove from heat and place the lid on the pan. Let the coffee beens steep for 15-20 minutes. Strain the beans from the mixture. You'll end up with a thick, sweetened, coffee-flavored cream.
- Add that coffee cream to the cottage cheese mixture. Add the vanilla and remaining sweetener, then process until the cottage cheese is thick and smooth. Freeze as per the recipe.
Tip: Stir in chopped dark chocolate for a java-chip inspired spin!
recipe tips
- Choose full-fat cottage cheese. I always opt for full-fat dairy but it's especially important here since low-fat varieties can leave you with ice crystals in the ice cream.
- Combine cottage cheese with a cream: Whether it's heavy cream or coconut cream, I've found that a little bit of cream added to the cottage cheese will help minimize the tangy flavor an extra richness of cottage cheese. It also results in a creamier texture that's a tad lighter since you're working with less cheese.
- Sweeteners: For a keto cottage cheese ice cream, use allulose if possible, either granulated or liquid. It freezes softer than erythritol and prevents crystallization. Erythritol - especially when chilled - can crystallize.
- Thaw before scooping: Letting the ice cream sit out at room temperature for at least 10-15 minutes makes it easier to scoop and serve.
- Get creative: You can add extracts (almond, coconut), nut butters, or sugar-free syrups for endless variations.
- Kitchen tools: I recommend using a food processor or a high speed blender for a creamy ice cream. An immersion blender (or stick blender) may not be able to process the cottage cheese curds as needed, and could leave you with a chunkier consistency.
substitutions
- Low-carb sweetener: If you're simply looking for a low-carb cottage cheese ice cream and you're okay with a few grams of added sugar, you can substitute the allulose for several tablespoons of pure maple syrup, honey, or coconut sugar (add to taste). If you don't have allulose or monkfruit sweetener /allulose blend, use your own favorite sweetener as long as it's keto or low-carb.
- Cottage cheese: This is the base of the recipe, but if you'd like a lighter ice cream, you can substitute ½ cup of the cottage cheese for ½ cup of full-fat Greek yogurt. It's just as creamy and offers several grams of protein per serving, too.
- Fruit: For the keto cherry and keto strawberry cottage cheese ice cream flavors, you can substitute with a different kind of berry or fruit like peaches, blackberries, blueberries, or raspberries. Cooking the fruit helps concentrate its flavor and sweetness, and also allows you to easily use fresh or frozen fruit.
storage
Keep the ice cream stored in the freezer, covered in a freezer-safe container, for up to two months.
Keto cottage cheese ice cream proves that dessert doesn't have to be off-limits when eating low-carb. With just a few ingredients, you can whip up creamy, indulgent ice cream in your own kitchen.
Whether you're craving fruity strawberry, rich peanut butter chocolate, or decadent dark chocolate cherry, these recipes will keep your sweet tooth satisfied-without the sugar crash.
Keto Cottage Cheese Ice Cream (4 Flavors)
Keto cottage cheese ice cream is rich, creamy, and easy to customize!
Enjoy these four ice cream flavors that are blood sugar friendly: strawberry, peanut butter chocolate, dark chocolate cherry, and bold coffee.
Ingredients
strawberry
- 1-½ cups full-fat cottage cheese
- ½ cup heavy cream or whipping cream
- ⅓ to ½ cup granulated monkfruit sweetener with allulose
- 2 teaspoons vanilla extract
- pinch of salt
- 1 cup chopped fresh or frozen strawberries
dark chocolate cherry
- 1-¼ cups frozen cherries
- 1 tablespoon lemon juice
- 1-½ cups full-fat cottage cheese
- ½ cup heavy cream or whipping cream
- ½ cup granulated monkfruit sweetener with allulose
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- pinch of salt
- ¼ cup chopped dark chocolate
chocolate peanut butter
- 1-½ cups full-fat cottage cheese
- ½ cup whipping cream or heavy cream
- ½ cup granulated monkfruit sweetener with allulose
- 2 teaspoons vanilla
- ¼ cup all-natural peanut butter, well-stirred (plus 1 tablespoon for drizzle)
- ¼ cup unsweetened cocoa powder
- pinch of salt
- ¼ cup chopped dark chocolate
coffee
- ½ cup heavy cream or whipping cream
- ½ cup whole coffee beans
- ½ cup granulated monkfruit sweetener with allulose, divided
- 1-½ cups full-fat cottage cheese
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- For coffee flavor: If you are making the coffee ice cream, start by heating the cream, coffee beans, and ¼ cup of the sweetener in a saucepan until it nearly simmers. Remove from heat and place a lid on the pan. Let the beans steep for 15-20 minutes, then strain the beans from the coffee-flavored cream. Set the cream aside- this will be your flavor add-in.
- For dark chocolate cherry flavor: If you are making the dark chocolate cherry flavor, start by heating the frozen cherries in a saucepan with the lemon juice. Let the fruit cook over medium heat, simmering for about 10-15 minutes until it is completely defrosted and has broken down a bit and released juices. This step helps concentrate the cherry flavor. Set it aside and let it cool. The cherries (and any of the released juices) will be your flavor add-in.
- Add the cottage cheese, cream (or coffee flavored cream), any extracts, and sweetener to a food processor. If you're making dark chocolate cherry ice cream, you can also add any of the cherry juices at this time (reserve the fruit for later). Process on Low to mix everything, then increase the speed to High and process for 1-2 minutes or until the mixture is smooth. For the peanut butter chocolate flavor, add in peanut butter and cocoa powder, then process again until well-combined.
- Add in fruit, if using, (e.g. the cooked cherries or strawberries) and chopped chocolate (if using). Pulse several times to mix and roughly chop. Pulse more or process on Low speed if you want extra small pieces of fruit in the ice cream.
- Taste and add more sweetener, if desired. Monkfruit sweetener with allulose dissolves very well and since we're using a food processor, it'll process fine enough to where the consistency is smooth and not gritty.
- Pour the ice cream mixture into a loaf pan (lined with parchment or plastic wrap if preferred). If making chocolate peanut butter, drizzle a tablespoon of peanut butter on top. Freeze for 1-2 hours, then stir and return the ice cream to the freezer for another couple of hours.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften.
Notes
- Choose full-fat cottage cheese. I always opt for full-fat dairy but it's especially important here since low-fat varieties can leave you with ice crystals in the ice cream.
- Combine cottage cheese with a cream: Whether it's heavy cream or coconut cream, I've found that a little bit of cream added to the cottage cheese will help minimize the tangy flavor of cottage cheese. It also results in a creamier, lighter consistency. If you would like to omit the cream, you can, simply replace it with the same amount of cottage cheese. (Not recommended for the coffee flavor since you will need to cook the coffee beans in the cream).
- Sweeteners: Use a monkfruit and allulose blend since it freezes It soft and dissolves well. Any blends containing erythritol can lead to crystals in the ice cream.
- Cooking fruit: For the most concentrated fruity flavors, I recommend cooking the fruit first, similar to the dark chocolate cherry flavor. You don't have to do this with other fruits (like strawberry) but it will give you a more intense flavor and help cook out any water from frozen fruits.
- Nutrition info below is calculated based on four servings of the keto strawberry cottage cheese ice cream.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 14gCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 5gProtein: 11g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!