Low Carb Cottage Cheese Ice Cream
A simple and delicious low-carb ice cream made with cottage cheese, perfect for a healthy dessert.
2h 10m·DESSERT4Servings
Nutrition
291kcal
28gProtein
27gCarbs
10gFat
Ingredients
CHOCOLATE ICE CREAM
Cottage Cheese
16 oz
Vanilla Extract
1 tsp
Liquid Sweetener
Adjust to taste
2 tsp
Cocoa Powder
¼ cup
BERRY ICE CREAM
Cottage Cheese
16 oz
Frozen Mixed Berries
1 cup
Liquid Stevia
Adjust to taste
2 tsp
Equipment
Food Processor
Instructions
1Make the Chocolate Ice Cream
5m
5mCombine Ingredients
Add cottage cheese, vanilla extract, sweetener, and cocoa powder to a food processor.
Process
Pulse for a few seconds, then let it run for about 1-2 minutes, scraping down the sides as needed, until smooth and creamy.
Transfer and Chill
Transfer the mixture to a freezer-safe container. If you want to make multiple batches or a larger quantity, you can use two 16 oz containers. Freeze for at least 1-2 hours, or until firm.
2Make the Berry Ice Cream
5m
5mCombine Ingredients
Add cottage cheese and frozen berries to the food processor. Add liquid stevia.
Process
Process until smooth and creamy. This may take a bit longer due to the frozen berries. Scrape down the sides as needed.
Transfer and Chill
Transfer the mixture to a freezer-safe container. Freeze for at least 1-2 hours, or until firm.
3Serve
5m
5mScoop and Serve
Scoop the ice cream into bowls. The chocolate ice cream may be slightly firmer than the berry version due to the frozen berries. Serve immediately or allow to soften slightly.
Tips
For a smoother texture, ensure your cottage cheese is full-fat.
Adjust the sweetener to your personal preference.
Feel free to add mix-ins like chopped nuts or sugar-free chocolate chips after processing.
If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften.