This Cottage Cheese Ice Cream comes together in minutes, and it freezes into a smooth, creamy treat. It’s high in protein, low in carbs, and perfect when you want a simple, guilt-free dessert.
Over the years, our kitchen has become a bit of a test lab for finding desserts that fit our lifestyle without feeling restrictive. With type 1 diabetes and celiac disease shaping the way we cook, my background in nutrition and my husband’s experience as a nurse have pushed us to get creative with ingredients that are both practical and satisfying. That’s exactly how this cottage cheese ice cream became a regular treat in our home!
Why You’ll Love This Recipe
- Incredibly Quick and Simple. This recipe doesn’t require an ice cream maker, and you only need 3 minutes to whip up this recipe. Then you just have to pop it in the freezer!
- High Protein. This ice cream isn’t your typical dessert. There are over 10 grams of protein per serving.
- Low Carb. This recipe is both high protein and keto-friendly. Only 7 net carbs per serving.
Ingredients
Here is an overview of the ingredients you will need. Scroll down to the printable recipe card below for exact measurements.
- Cottage Cheese: full fat cottage cheese is the best to use for this recipe
- Cocoa Powder: provides the rich, chocolate flavor
- Vanilla Extract: enhances the flavor
- Sea Salt: all you need is a pinch. It really adds depth to the flavor.
- Liquid Sweetener: monkfruit maple syrup for those on a low carb or keto diet. Honey or maple syrup would also work if you are not on a low carb diet.
- Optional Ingredients: I added low carb mint sandwich cookies (Dunkies). There are numerous flavor options by adding ingredients such as peanut butter, chocolate chips, espresso, etc.
How to Make Cottage Cheese Ice Cream
This high protein ice cream recipe is incredibly easy! We have a step-by-step guide below. You will need a food processor for this recipe. Remember, for the printable recipe card with detailed ingredients, amounts, and instructions, keep scrolling to the bottom.
- First, blend the cottage cheese in a food processor on high for 1 minute. The cottage cheese should now be light and fluffy.
- Then go ahead and add the remaining ingredients and blend for another 30 seconds.
- The last step is to freeze the mixture in an airtight container for at least 1 hour before serving.
Storage Instructions
You can store this cottage cheese ice cream in the refrigerator for up to two weeks in an airtight container. Prior to serving, allow to sit out for 5-10 minutes.
Tips and Tricks
- You can double this recipe if you’re preparing for a crowd.
- This protein ice cream can be used as a base for numerous flavor variations. My favorite is mint chocolate but you can tailor this based on your personal preferences. Peanut butter, chocolate, strawberry, coffee, and vanilla are just a few of the many flavors you can customize this recipe with.
More Popular Low Carb Recipes
Cottage Cheese Ice Cream Recipe
Ingredients
- 2 cups full fat cottage cheese
- 1/3 cup cocoa powder
- 1 teaspoon vanilla powder
- 1/4 cup liquid sweetener* monk fruit maple syrup if keto, honey or maple syrup if not
- pinch of sea salt
- 2 cookies mint sandwich cookies **optional** we used low carb Dunkies Mint Sandwich Cookies
Instructions
- Add the cottage cheese to a food processor. Blend on high for 1 minute. The cottage cheese should be light and fluffy.
- Add the remaining ingredients and blend 30 seconds.
- Then place in an airtight container and freeze for at least 1 hour.
