Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese (choose small curd for easier blending)
- 2 tablespoons monk fruit sweetener or allulose (adjust for preferred sweetness)
- 1 teaspoon pure vanilla extract
- 1/2 scoop vanilla or chocolate whey protein powder (optional for extra protein boost)
- 1 tablespoon unsweetened almond milk (only if needed for blending)
- Handful of sugar-free chocolate chips or crushed walnuts for topping
Instructions
- Place the cottage cheese, sweetener, vanilla extract, and protein powder into a high-speed blender or food processor. Pulse the mixture several times to break down the curds. Once the large chunks disappear, blend on high for 30 to 60 seconds until the texture is completely smooth and resembles a thick pudding. If the mixture is too thick to move, add a splash of almond milk.
- Transfer the smooth mixture into a large mixing bowl or directly into a freezer-safe glass container. Fold in your favorite low-carb mix-ins using a spatula. Whether you prefer sugar-free chocolate chips, crushed pecans, or a swirl of peanut butter, make sure they are evenly distributed throughout the cream base.
- Level the surface of the mixture with your spatula. Cover the container with a tight-fitting lid or plastic wrap to prevent ice crystals from forming. Place the container in the freezer for approximately 2 to 4 hours. For the best consistency, take the container out every 45 minutes and give it a quick stir to keep it creamy.
- Remove the ice cream from the freezer and let it sit on the counter for 5 to 10 minutes to soften. Use a warm ice cream scoop to serve the dessert into a chilled bowl. Add a few extra toppings if desired, such as fresh berries or a drizzle of sugar-free syrup, and enjoy immediately.
- Cook Time: 3 hours 10 minutes