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Keto Cottage Cheese Ice Cream scooped in a bowl with strawberries, a low carb high protein frozen dessert
Linda

Keto Cottage Cheese Ice Cream

Creamy, low-carb keto cottage cheese ice cream made with no ice cream machine. Sugar-free, high in protein, around 5g net carbs per serving — and it doesn't taste cheesy when you make it right.
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Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 1/2 cups full-fat cottage cheese fresh, mild brand; not low-fat or fat-free
  • 1/2 cup heavy cream or whipping cream
  • 1/3 cup allulose or monk fruit/allulose blend, to taste
  • 2 tsp vanilla extract
  • 1 pinch salt
Optional
  • 1 scoop protein powder add a splash more liquid if using

Equipment

  • High-Speed Blender or Food Processor
  • Loaf pan or freezer-safe container

Method
 

  1. Add the cottage cheese, allulose, heavy cream, vanilla, and salt to a high-speed blender or food processor. Blend until completely smooth, scraping down the sides so no curds remain.
  2. Taste and adjust the sweetness before freezing — freezing dulls sweetness slightly, so add a little more sweetener now if you like.
  3. Pour into a loaf pan or shallow freezer-safe container and smooth the top.
  4. Freeze for 2 to 4 hours until scoopable, stirring once after about an hour to break up ice crystals and keep it creamy.
  5. Let it sit at room temperature for 5 to 10 minutes before scooping.

Notes

Best sweetener: allulose freezes soft and scoopable and won't crystallize. Avoid erythritol alone — it crystallizes and turns gritty when frozen.
Creamy, not cheesy: use full-fat cottage cheese (never fat-free), add the splash of cream, and blend completely smooth. A fresh, mild brand prevents any tang.
Ninja Creami: blend the base, freeze flat in a Creami pint 24 hours, spin on Lite Ice Cream, then add a splash of cream and re-spin.
Variations: blend in strawberries, cocoa powder (chocolate), cocoa + peanut butter, or peppermint + sugar-free chocolate chips (mint chip). Keep berry portions modest for net carbs.
Storage: airtight in the freezer up to 2 months; best within a week. Thaw 5–10 minutes before scooping.