I finally fixed my cottage cheese ice cream. My 2024 no-churn keto ice cream is my most popular recipe ever — and it froze into a hockey puck. Two years later, here’s the version that actually scoops: high protein, no added sugar, and still no ice cream machine.
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MACROS (per scoop, makes 8):
~145 calories | 10g protein | ~3g net carbs | 0g added sugar
THE 3 FIXES vs MY OLD RECIPE:
Allulose (2/3 cup) — the only sweetener that keeps sugar-free ice cream soft. Erythritol blends are why yours (and mine) froze solid.
Whipped cream, folded in — whip 3/4 cup heavy cream to stiff peaks and fold it in at the end. That air is the churn. Don’t blend it.
1/4 tsp xanthan gum — stops ice crystals while freezing and stops the melt-to-soup on the counter.
FULL RECIPE:
Blend until completely smooth: 2 cups full-fat cottage cheese, 2/3 cup allulose, 1 scoop vanilla whey protein, 2 tsp vanilla extract, 1/4 tsp xanthan gum, 1/4 tsp salt. Whip 3/4 cup cold heavy cream to stiff peaks in a chilled bowl. Fold the base into the whipped cream — gently, stop when the streaks disappear. Pour into a loaf pan, press parchment onto the surface, freeze 4–6 hours. Rest 10–15 minutes on the counter before scooping.
FLAVORS: chocolate (add 1/4 cup cocoa + 2 tbsp allulose), peanut butter (add 1/3 cup natural PB), strawberry (add 1 cup freeze-dried strawberries — never fresh, that’s how the ice comes back).
No straining, no stirring every 45 minutes. Easier than the old one AND it works.
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#icecream #ketoicecream #cottagecheese #highprotein #noaddedsugar #lowcarb