Ingredients
Scale
- 1 cup (approx. 225g) Full-fat cottage cheese (4% milkfat recommended for creaminess)
- 1–2 tablespoons Sugar-free maple syrup, honey, or your favorite low-carb sweetener
- 1/2 teaspoon Pure vanilla extract
- 1 tablespoon Almond butter or peanut butter (optional, for extra richness)
- 1/4 cup Fresh berries or sugar-free chocolate chips (for topping)
- 1 scoop Vanilla or Chocolate Protein Powder (optional, for an extra 20g+ protein boost)
Instructions
- Place the cottage cheese, sweetener, vanilla extract, and almond butter into a high-speed blender or food processor. If you are using protein powder to increase the protein count even further, add it now. Blend on high until the mixture is completely smooth and creamy. Ensure there are no lumps remaining, as this is the secret to achieving that authentic ice cream mouthfeel.
- Once the base is silky smooth, pour the mixture into a shallow, freezer-safe container or even back into the original cottage cheese tub. If you are adding mix-ins like chocolate chips, crushed nuts, or berries, fold them in gently with a spoon so they are evenly distributed throughout the cream.
- Cover the container with a lid or plastic wrap and place it in the freezer. Let it set for at least 2 to 4 hours. For the best consistency, take the container out every 45 minutes and give it a quick stir; this breaks up ice crystals and ensures a smoother finish. When you are ready to eat, let it sit on the counter for 5-10 minutes to soften slightly before scooping.
- Cook Time: 4 hours 10 minutes