Super Easy No-Churn Cottage Cheese Keto Ice Cream

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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