For those following a keto or low-carb diet, or simply watching their sugar intake, finding satisfying desserts can be a challenge. Look no further! This article explores the world of keto cottage cheese ice cream, a surprisingly delicious and healthy treat. This innovative approach allows you to indulge in a creamy, satisfying dessert any time of day.
The Viral Sensation: Why Cottage Cheese Ice Cream?
The viral cottage cheese ice cream trend has taken the internet by storm, and for good reason. Unlike traditional ice cream recipes, there's no need for eggs, condensed milk, custards, or even an ice cream maker in some variations. The result is a smooth, subtly tangy, and ultra-creamy dessert that rivals store-bought pints.
Health Benefits of Cottage Cheese Ice Cream
Cottage cheese ice cream offers several health benefits, especially for those on a keto diet:
High in Protein: Cottage cheese is a great source of protein.
Low in Carbs: This makes it an excellent choice for those following a ketogenic diet. High-protein (25 g), low-carb (5 g) cottage cheese ice cream can be enjoyed anytime.
Read also: Easy Low-Carb Cheese Crackers
Core Ingredients for Keto Cottage Cheese Ice Cream
The beauty of this recipe lies in its simplicity. You'll typically need just a few key ingredients:
Cottage Cheese: The base of the recipe. For the best results, use full-fat plain cottage cheese with dry curds. This type has a richer flavor and creamier texture, while also being lower in carbs and lactose compared to low-fat options. Pressed cottage cheese (tvorog) is ideal, as it has firm, dry curds that contribute to a smooth texture and a natural, unsalted taste. If using regular cottage cheese, strain it first to remove excess moisture. Make sure to use 4% cottage cheese. Low fat cottage cheese will make the ice cream icy.
Low-Carb Sweetener: Essential for achieving the desired sweetness without spiking blood sugar levels. The best sweetener for ice cream depends on your needs, here are some options:
Allulose: Mimics sugar perfectly, with no aftertaste, and is great for smooth ice cream. It's about 70% as sweet as sugar.
Erythritol: A zero-calorie sweetener that can crystallize, so it's best combined with allulose. It's also about 70% as sweet as sugar.
Read also: Keto Calorie Counting: A Detailed Guide
Monk Fruit: A natural, zero-calorie sweetener with a slightly fruity flavor and potentially a mild aftertaste. It can be up to 250 times sweeter than sugar, depending on the extract.
Xylitol: Offers clean sweetness, a smooth texture, and a potential cooling effect. However, it's toxic to dogs and is about as sweet as sugar.
Stevia: A natural, zero-calorie sweetener that can have a strong aftertaste, so it's best used in blends. It can be up to 300 times sweeter than sugar, depending on the extract.
Honey/Maple Syrup: These add a unique flavor but contain sugar and impact blood sugar levels. If you're simply looking for a low-carb cottage cheese ice cream and you're okay with a few grams of added sugar, you can substitute the allulose for several tablespoons of pure maple syrup, honey, or coconut sugar (add to taste).
Optional Creamy Additions:
Read also: Magnesium Supplements for Keto
Heavy Cream: Adds creaminess and richness to the ice cream. However, if you're mindful of calories, feel free to skip it! Your ice cream will still be delicious, but a tad less indulgent.
Full-fat Greek yogurt: make sure the yogurt doesn’t contain any added sugar or artificial ingredients.
Banana OR cashews: It is optional, but it helps keep the mixture extra rich and creamy and easier to scoop.
Basic Recipe and Preparation Methods
Here are a few methods for making keto cottage cheese ice cream:
Method 1: The Blend-and-Freeze Technique
Blend: In a blender or food processor, combine the cottage cheese, sweetener, and any optional ingredients like vanilla extract. Blend until smooth and well combined.
Freeze: Pour the mixture onto a silicone mat/parchment-lined flat surface, spreading it into a thin, even layer (about 1-2 cm thick). This will help it freeze quickly and make blending easier. Freeze until completely solid, about 1-2 hours.
Re-blend: Once frozen, break the solid sheet into manageable chunks. Transfer the chunks back to your blender or food processor. Blend until smooth and creamy. If the frozen chunks are struggling to blend into a smooth cream, add a splash of heavy cream (about 1-2 tablespoons) to help the process.
Add-ins (Optional): If you’re adding berries, sugar-free chocolate chips, or nuts, gently fold them in after the final blend, just before serving.
Serve: For Soft-Serve Ice Cream: The ice cream is now ready to be served immediately! It will have a delicious, creamy soft-serve texture. For Firmer, Scoopable Ice Cream: If you prefer a firmer texture, transfer the ice cream into a freezer-safe container (a loaf pan works well). Smooth the surface and freeze for about 1 more hour.
Method 2: Using an Ice Cream Machine or Ninja Creami
Blend: Place the cottage cheese, sweetener, and any flavorings into a high-speed blender or food processor. Blend until the clumps of cottage cheese are gone and the texture is smooth. Taste and adjust sweetener as needed.
Churn (Ice Cream Machine): Pour the mixture into an ice cream machine and follow the manufacturer's instructions.
Process (Ninja Creami): First process or blend then add to your freezer-safe container and freeze overnight.
Method 3: The No-Churn Method
Blend: Add cottage cheese and syrup to a blender and blend until smooth and creamy. If using bananas or cashews, add them in and blend them together.
Freeze: Transfer the ice cream mixture into a loaf pan or ice cream pan and cover completely. Freeze for an hour before scooping and serving. Stir regularly. If you don’t add the banana or cashews, be sure to stir the mixture every 30 minutes for the first hour, to prevent it from icing up.
Flavor Variations: Endless Possibilities
The fun begins when you start experimenting with flavors! Here are a few ideas to get you started:
Keto Strawberry Cottage Cheese Ice Cream
This recipe uses just 3 simple ingredients!
Ingredients:
- Cottage cheese
- Strawberries (fresh or frozen)
- Allulose
Instructions:
- Place the cottage cheese, strawberries and allulose into a high-speed blender or food processor. Blend for 5 minutes until the clumps of cottage cheese are gone and the texture is smooth.
- Taste and adjust sweetener. Use any optional ingredients you like. I find that a little vanilla extract really enhances the sweet flavor of whatever sweetener you are using.
- Pour the mixture into an ice cream machine and follow manufacturer's instructions. If not using an ice cream machine, simply pour into a small loaf pan or 4 small freezer-safe containers for easy portion control. This makes 4 servings at about 5 ounces each.
Keto Peanut Butter Cottage Cheese Ice Cream
This creamy peanut butter cottage cheese ice cream is low carb, high protein, low sugar and keto-friendly. It only needs 3 ingredients and doesn’t require an ice cream maker.
Ingredients:
- Cottage cheese (high protein 4% cottage cheese)
- Peanut butter
- Low carb syrup (allulose monkfruit blend liquid sweetener)
Instructions:
- In a blender, combine the cottage cheese, peanut butter, and syrup. Blend until smooth, scraping down the sides of the machine as needed.
- Taste and add more syrup as needed. Blend again if you add more syrup.
- Pour the mixture into a 9 x 5 inch loaf pan. Cover the surface with plastic wrap or other covering. Place into the freezer and freeze for about 4 hours (or overnight) until firm.
- Allow the ice cream to soften a little at room temperature before scooping. This recipe makes about 4 1/2 cups of ice cream. Make sure to use 4% cottage cheese. Low fat cottage cheese will make the ice cream icy.
Other Flavor Ideas
- Chocolate: Add unsweetened cacao powder to the blender along with the other ingredients.
- Mint Chocolate: For a Mint Chocolate option, stir in the chocolate shreds and pour the mixture into a freezer-safe container. Place it in your freezer for 2 hours, whisk it again, then freeze it for another 1-2 hours until you achieve a scoopable consistency.
- Coffee: Steep whole coffee beans in heated cream, then strain and add to the cottage cheese mixture.
- Cherry: Cook frozen cherries with lemon juice to concentrate the flavor, then add to the blended cottage cheese mixture.
- Cookie Dough: Add crushed-up cookies.
Tips for Success
- Choose good-quality cottage cheese: Daisy’s cottage cheese or Good Culture cottage cheese are good choices, as neither of these is too salty and blends seamlessly.
- Blend very well: Blend the cottage cheese in a food processor or blender until it’s completely smooth to get a smooth consistency. We don’t want any clumps!
- Use an ice cream maker: If you own an ice cream maker, you can churn the mixture into a deliciously creamy dessert.
Storing and Thawing
- Frozen chunks/bark: Keep them in an airtight container in the freezer. They’re ready to blend into ice cream whenever you want!
- Leftovers: Store them in an airtight container in the freezer too. It’ll get pretty hard, so take it out 10-15 mins before you want to eat it.
Troubleshooting Common Issues
- Icy Texture: To avoid an icy texture, use full-fat cottage cheese, and consider adding banana or cashews for extra creaminess. Be sure to stir the mixture every 30 minutes for the first hour, to prevent it from icing up.
- Crystallization: Any blends containing erythritol can lead to crystals in the ice cream.
A Note on Nutritional Information
The nutritional value provided is based on general information and should not be considered a substitute for professional dietary advice or medical guidance.