Keto Cottage Cheese Chocolate Ice Cream

If you want a rich chocolate dessert that fits your daily routine, this keto cottage cheese chocolate ice cream is a great choice.

It gives you all the deep cocoa flavor you want, but it keeps things low carb and keto friendly so you can easily stick to your goals.

Using blended cottage cheese might sound unusual at first, but it makes the texture wonderfully smooth and thick.

You also get extra protein in every scoop, and you do not even need an ice cream machine to make it.

I love keeping a batch in my freezer for whenever I want a cool, chocolatey treat after dinner.

Why You’ll Love This Recipe

Double Chocolate Flavor – Cocoa powder and melted dark chocolate create an intensely rich chocolate flavor in every spoonful.

Packed with Protein – Full fat cottage cheese gives this low carb dessert a hearty boost of satisfying protein.

No Churn Necessary – You only need a blender and a loaf pan to make this incredible frozen treat.

Ultra Creamy Texture – Blending the cottage cheese makes the base completely velvety smooth with zero curds remaining.

Recipe Ingredients

• 2 cups Full Fat Cottage Cheese
• 1/2 cup Heavy Whipping Cream
• 2 oz Sugar-Free Dark Chocolate, Chopped
• 1/3 cup Unsweetened Cocoa Powder
• 1/2 cup Powdered Allulose
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/3 cup Sugar-Free Chocolate Chips

How To Make

Step 1

Heat the heavy cream in a small saucepan until it just starts to steam. Remove from the heat, add the chopped dark chocolate, and let it sit for 2 minutes, then stir until completely smooth.

Step 2

Add the cottage cheese to a blender and blend on high for 1 to 2 minutes, scraping down the sides once, until it is perfectly smooth with no curds left.

Step 3

Add the cocoa powder, powdered allulose, vanilla extract, salt and the melted chocolate mixture to the blender. Blend for another 30 seconds until thick, glossy and fully combined.

Step 4

Pour the mixture into a loaf pan, smooth the top and freeze for 1 hour.

Step 5

Stir the semi-frozen mixture well, scraping the edges into the center, then fold in the chocolate chips and smooth the top again.

Step 6

Cover and freeze for 3 to 4 more hours, until firm and scoopable.

Step 7

Let the ice cream sit at room temperature for 10 to 15 minutes before scooping for the creamiest texture.

Tips

Blend the Cottage Cheese Thoroughly

You’ll get the best results if you let the blender run until the cottage cheese looks completely silky. Even tiny curds left behind will turn into hard little ice pebbles once frozen.

I recommend stopping the blender halfway through to scrape the sides with a spatula. This guarantees that stray curds on the walls get fully broken down into a creamy base.

Stick With Powdered Allulose

From my experience, powdered allulose is the absolute best sweetener for this treat. It lowers the freezing point just like real sugar, which keeps your low carb ice cream soft and scoopable.

If you swap it for erythritol or standard monk fruit blends, the mixture will freeze solid. It can also leave behind a crunchy, gritty texture on your tongue.

Heat the Cream Gently

Keep a close eye on the heavy cream and take it off the heat as soon as you see light steam rising.

If the cream gets boiling hot, it can scorch the sugar-free dark chocolate or cause the oils to separate. Gentle heat is all you need to melt the chocolate into a glossy, smooth ganache.

More Recipes

• Keto Blackberry Goat Cheese Ripple Ice Cream
• Keto Mint Chocolate Chip Ice Cream
• Keto No-Churn Cookie Dough Ice Cream
• Low Carb Chocolate Lava Cakes
• Low Carb No-Churn Vanilla Ice Cream

Frequently Asked Questions

Can I swap the allulose for erythritol or monk fruit?

You can use other sweeteners, but allulose is the secret to keeping homemade keto ice cream soft. Erythritol tends to crystallize in the freezer, which can make the texture icy and hard to scoop.

If you choose to use powdered erythritol, just let the ice cream thaw on the counter a few minutes longer before serving.