Super Easy No-Churn Cottage Cheese Keto Ice Cream
Super Easy No-Churn Cottage Cheese Keto Ice Cream is a easy American recipe that serves 4. 193 calories per serving. Recipe by Cooking With Dave on YouTube.
Prep: 20 min | Cook: 2 hrs 30 min | Total: 3 hrs 5 min
Cost: $5.31 total, $1.33 per serving
Ingredients
- 1.5 cups Cottage Cheese (full‑fat, strained)
- 1 piece Cheesecloth (about 12" x 12", for straining cottage cheese)
- 0.75 cup Heavy Cream (35% fat, chilled)
- 0.25 cup Powdered Allulose Sweetener (keto‑friendly powdered sweetener; can use erythritol or monk fruit blend)
- 1 tsp Vanilla Extract (pure vanilla extract)
- 1 pinch Salt (fine sea salt)
- 2 tbsp Unsweetened Cocoa Powder (for chocolate flavor; optional if you prefer plain vanilla)
Instructions
Strain the Cottage Cheese
Place a piece of cheesecloth over a bowl, add the 1 ½ cups of cottage cheese, gather the corners and squeeze to release excess liquid. Discard the whey and keep the strained cheese in the bowl.
Time: PT10M
Measure Remaining Ingredients
Measure ¾ cup heavy cream, ¼ cup powdered allulose, 1 tsp vanilla extract, a pinch of salt, and 2 tbsp cocoa powder (if using).
Time: PT5M
Blend the Base
Add the strained cottage cheese, heavy cream, sweetener, vanilla, and salt to the food processor or blender. Blend on high until completely smooth, about 30‑45 seconds.
Time: PT2M
Add Cocoa Powder (Optional)
If making chocolate ice cream, add the 2 tbsp cocoa powder and blend for another 15‑20 seconds until fully incorporated.
Time: PT1M
Transfer to Freezer Container
Pour the mixture into a freezer‑safe container, smooth the top, and cover tightly with plastic wrap (or a lid).
Time: PT3M
Intermittent Stirring in the Freezer
Place the container in the freezer. Every 30‑45 minutes, remove it and stir vigorously with a spatula to break up ice crystals. Repeat this process 3‑4 times (about 2½ hours total).
Time: PT2H30M
Final Freeze
After the last stir, let the ice cream freeze undisturbed for at least 4 hours (or overnight) until firm.
Time: PT0M
Nutrition Facts
- Calories
- 193
- Protein
- 5.5 g
- Carbohydrates
- 1.3 g
- Fat
- 17.5 g
- Fiber
- 0.5 g
Dietary info: Keto, Low‑Carb, Gluten‑Free, Vegetarian
Allergens: Dairy
Ingredient Substitutions
- Instead of Cottage Cheese: Full‑fat Greek yogurt
- Instead of Cheesecloth: Fine mesh strainer, Coffee filter
- Instead of Heavy Cream: Coconut cream (dairy‑free)
- Instead of Powdered Allulose Sweetener: Erythritol powder, Monk fruit blend
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Unsweetened Cocoa Powder: Cacao nibs (ground), Dark chocolate (adjust sweetener)
Equipment Needed
- Mixing Bowl
- Cheesecloth
- Food Processor or Blender
- Measuring Cups
- Spatula or Spoon
- Freezer‑Safe Container
- Plastic Wrap
- Timer
Critical Steps — Do Not Skip
- Straining the cottage cheese thoroughly with cheesecloth.
- Stirring the mixture every 30‑45 minutes while it freezes to prevent large ice crystals.
Chef Tips from the Video
- Chill the mixing bowl and blender jar before use for a colder start.
- For an even richer texture, use 80% heavy cream instead of 35%.
- If you prefer a swirl, fold in a tablespoon of sugar‑free chocolate syrup after the final stir.
Troubleshooting
Ice cream is too icy or grainy.
Make sure the cottage cheese is well‑strained and stir every 30 minutes during the freezing phase. Adding a little extra heavy cream (up to ¼ cup) can improve creaminess.
Mixture is too soft after the final freeze.
Let the ice cream sit in the freezer for an additional hour or two. If still soft, increase the heavy cream to 1 cup next time.
Flavor is bland.
Taste the blended base before freezing; add an extra ½ tsp vanilla or a pinch more sweetener if needed.
Storage
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Can be stored frozen for up to 1 month; let soften before serving.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare the blended mixture and store it in the freezer container; you can start the intermittent stirring the next day.
- If you want a smoother texture, blend the mixture a second time after the first 30‑minute stir.
Frequently Asked Questions
What is the cultural significance and history of keto ice cream in American low‑carb cuisine?
Keto ice cream emerged as a popular dessert among low‑carb and ketogenic diet followers in the United States. It adapts traditional high‑sugar ice cream by replacing sugar with keto‑friendly sweeteners and using high‑fat dairy to keep the texture creamy while staying within carb limits.
What are the traditional regional variations of keto ice cream in American cuisine?
While there is no historic regional version, modern American keto ice creams vary by base: some use cream cheese, others use mascarpone or full‑fat Greek yogurt. Flavors often reflect regional favorites such as pumpkin spice in the Midwest or salted caramel on the West Coast.
How is keto ice cream traditionally served in the United States?
Keto ice cream is typically served in small bowls or scoops, sometimes topped with sugar‑free chocolate chips, crushed nuts, or a drizzle of sugar‑free caramel. It’s a popular dessert after dinner or as a snack during keto meal plans.
What occasions or celebrations is keto ice cream traditionally associated with in American culture?
Keto ice cream is often enjoyed at keto‑friendly gatherings, holiday meals, or as a low‑carb treat for birthdays and celebrations where traditional ice cream would be served.
What makes this No‑Churn Cottage Cheese Keto Ice Cream special in American keto cuisine?
Using strained cottage cheese provides a high‑protein, low‑fat base that keeps the ice cream light yet creamy. The no‑churn method eliminates the need for an ice‑cream maker, making it accessible for home cooks on a budget.
What are the most common mistakes to avoid when making No‑Churn Cottage Cheese Keto Ice Cream?
Common errors include not straining the cottage cheese enough, skipping the intermittent stirring step, and using a sweetener that clumps. Each of these can lead to a grainy texture or overly sweet flavor.
Why does this recipe use intermittent stirring instead of a traditional ice‑cream maker?
Intermittent stirring breaks up ice crystals as the mixture freezes, mimicking the churning action of an ice‑cream maker. This keeps the dessert smooth without requiring special equipment.
Can I make this keto ice cream ahead of time and how should I store it?
Yes. After the final freeze, keep the ice cream in an airtight container in the freezer for up to one month. When ready to serve, let it soften at room temperature for 10‑15 minutes for easy scooping.
What texture and appearance should I look for when making No‑Churn Cottage Cheese Keto Ice Cream?
The mixture should be thick and creamy after blending, and after the intermittent stirring cycles it will look smooth with no large ice crystals. Once fully frozen, it should be firm but still slightly soft in the center.
What does the YouTube channel Cooking With Dave specialize in?
Cooking With Dave focuses on approachable, experimental home cooking with an emphasis on low‑carb, keto, and budget‑friendly recipes. Dave often tries unconventional ingredient combos and shares his trial‑and‑error process with viewers.
How does the YouTube channel Cooking With Dave's approach to keto cooking differ from other keto cooking channels?
Cooking With Dave combines humor and candid experimentation, often testing recipes that other keto channels consider too risky. He prioritizes simplicity—using everyday kitchen tools like a food processor instead of specialized equipment—making keto cooking feel more accessible.
Last updated: August 30, 2026
