Strawberry Cottage Cheese Ice Cream
This Strawberry Cottage Cheese Ice Cream is a healthy frozen treat that’s easy to make, using just 4 ingredients. Sweet strawberries and creamy cottage cheese are blended and frozen in just a few minutes. It’s an easy and delicious alternative to traditional ice cream.
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❤️ Why You’ll Love This Strawberry Cottage Cheese Ice Cream
- Sweet strawberries
- Creamy cottage cheese
- Perfectly sweetened, blended and frozen
- Healthy low carb alternative to traditional ice cream
- Easy to make, using only 4 ingredients
Making ice cream has never been easier! There is really no prep work involved in making this low carb ice cream recipe. The star of the show is strawberries, and the good news is, you don’t even have to prep or chop them because you’ll use a bag of frozen strawberries.
The creamy component of this ice cream is both cottage cheese and a little heavy cream, that’s it! No eggs or custard needs to be made. You quite literally toss everything into a blender, puree and it’s ready to freeze.
You can even get the kids involved, and they’ll be so thrilled to eat something they made themselves.
🛒 Ingredients for Keto Strawberry Ice Cream
- Frozen strawberries
- Cottage cheese
- Heavy cream
- Allulose (or monk fruit)
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Keto Cottage Cheese Ice Cream
Add the cottage cheese to a high powered blender.
Pulse until smooth and creamy.
Add in the frozen strawberries, heavy cream and sweetener.
Continue mixing until well blended and smooth.
Pour into an ice cream storage container and freeze for at least 4 hours or until it reaches your desired texture.
Using allulose does help make the ice cream not freeze quite as hard as using any other sweetener. But you will still need to allow the ice cream to soften at room temperature for about 15 minutes before serving.
☑️ Storage Instructions
Store leftover ice cream in your ice cream container in the freezer.
💡 Tips
- Pureeing the cottage cheese before adding in the other ingredients is key. Biting into chunks of cottage cheese in your ice cream isn’t something anyone wants, so don’t skip this step.
- If you like a chunky style ice cream, you can reserve 1/4-1/3 cup of the strawberries and add them in at the last minute and just pulse a few times. This will give you some nice bits of strawberry throughout the ice cream.
- If you don’t have a high powered blender, like a Ninja or Vitamix, and your blender has trouble breaking down frozen fruits, simply leave the strawberries on the counter for 10 minutes before blending and it should make things much easier.
- Use full fat cottage cheese if you can, as that fat helps with the creamy texture of this ice cream. Reduced fat cottage cheese has additives to try to compensate for removing the fat and they aren’t the best ingredients to consume. Remember, we’re not afraid of healthy fats on keto!
🔄 Substitutions and Additions
- If you don’t have strawberries, you can make this same recipe using any other berry that you like. Just be sure the measurements are the same and you’re good to go. Or you can use a combination of berries instead.
- Make it a strawberry chip ice cream by adding in some sugar-free chocolate chips. To do this, mix them in by hand, once you have blended the ice cream.
- If you can’t find allulose, you can use monk fruit/allulose blend or just plain monk fruit. I don’t recommend using erythritol as it freezes rock solid, even more so than the allulose will in this recipe. It also has a cooling effect that’s most people are not a fan of.
- If you don’t have heavy cream, you can use unsweetened coconut cream instead. It will, of course, add a slight coconut flavor, which actually works well with the strawberry.
Does cottage cheese ice cream really taste good?
You actually won’t believe just how good it is. All you really taste is strawberry creaminess, you’d never know cottage cheese was the base.
Is cottage cheese ice cream healthier?
Yes, it not only has more protein than store bought ice cream, but has zero additives or preservatives, making it perfect for a Keto or low carb diet.
Why is my cottage cheese ice cream icy?
If you don’t use a full fat cottage cheese, this could happen. As I explained above, we want and need healthy fat on a Keto diet, so don’t be afraid of it. The fat is what gives a creamy texture to the ice cream, rather than icy.
How long does it take cottage cheese ice cream to freeze?
4 hours is the sweet spot, but if you prefer more of a soft-serve texture, check it after 2-3 hours and see if it’s where you want it.
🍽️ More Keto Ice Cream Recipes
- No-Churn Raspberry Ice Cream
- Strawberry Ice Cream
- No-Churn Coffee Chip Ice Cream
- Cookie Dough Ice Cream
- No-Churn Lemon Ice Cream
- Vanilla Chocolate Chip Ice Cream
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Strawberry Cottage Cheese Ice Cream
Ingredients
- 1 pound frozen strawberries
- 2 cups cottage cheese, full fat
- 1/2 cup heavy cream
- 2/3 cup allulose
Instructions
- Add the cottage cheese to a high powered blender. Pulse until smooth and creamy.
- Add in the frozen strawberries, heavy cream and sweetener. Continue mixing until well blended and smooth.
- Pour into an ice cream storage container and freeze for at least 4 hours or until it reaches your desired texture.
- Using allulose does help make the ice cream not freeze quite as hard as using any other sweetener. But you will still need to allow the ice cream to soften at room temperature for about 15 minutes before serving.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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