Keto Raspberry Cottage Cheese Ice Cream

For another easy and delicious low carb dessert, try this keto raspberry cottage cheese ice cream recipe. You really only need 3 ingredients to make this smooth and creamy, no churn ice cream that is also high protein, sugar free and low calorie. And for added flavor make the keto nut crumble and make it more of a cheesecake flavor. Each serving has just 96 calories, 4.7grams of carbs and 14.4 grams of protein.

You might also like this keto peanut butter whipped cottage cheese.

I’m still on my whipped cottage cheese recipe kick but this week I froze it and made it into an ice cream. I used some fresh raspberries and made an easy crunchy crumble. This flavor combo tasted like a sugar free cheesecake frozen treat and it was so good! I’ve also made it with fresh strawberries.

So today I have for you my keto raspberry cottage cheese ice cream recipe. It only needs a few ingredients and takes minutes to make. Then just freeze it for a few hours and you have a creamy, sweet dessert that is low carb, high protein, low calorie and sugar free.

Best of all it’s delicious and a healthy treat that you can feel good about. This would be great for kids too in the summer. You don’t even need to freeze it as it tastes delicious as a whipped cottage cheese snack too.

Recipe ingredients I used.

You only need 3 basic ingredients to make this simple recipe – fresh raspberries, cottage cheese and sweetener. To make the nut crumble topping you need pecans, butter and some of the sweetener but if you are allergic to nuts it optional. Note I didn’t use any flavor extract but raspberry or vanilla extract can be used.

I found this Good Culture low fat cottage cheese at Target and it’s my keto cottage cheese of choice. It only has 3g net carb per ½ cup and most other brands have more carbs. If you can try to use a whole milk cottage cheese as they usually have less carbs and create a creamier texture. I just didn’t have that today.

It also has no preservatives, has live and active cultures for gut health and the texture is thick, smooth and creamy. However you can use any brand you want. The carb count of this recipe may be off a bit but it will still be low carb.

You could also use frozen fruit instead of fresh fruit. And if you don’t like raspberries you can try another kind of berry if you prefer like blackberries, strawberries or blueberries.

Iused Bocha Sweet sweetener but any sweetener of choice can be used. If you don’t care about carbs and want to use regular sugar or natural sweeteners you can as well as honey, maple syrup or even coconut sugar. Different nuts can also be used like almonds, walnuts, hazelnuts, macadamia, etc.

Also if you don’t care about carbs you can also use crushed graham crackers or even Biscoff cookies as an alternative to nuts.

How to make keto raspberry cottage cheese ice cream.

You can eat this low carb, high protein ice cream with or without the nuts. They nuts give it a crumble type of topping which make it taste like a cheesecake but it’s not necessary to use.

1. If using the nuts, get out a small skillet and heat to medium heat. Add the butter, chopped nuts and sweetener and mix well. Toast the nuts for 5 minutes or more until they start brown and are fragrant.
2. Take them off the heat and transfer to a plate or piece of paper towel to cool off.
3. While they are cooling, add cottage cheese to a food processor or high speed blender. I think it’s easier to clean the food processor so I used that. Blend until it’s smooth and has creamy texture. I would not use an immersion blender as they don’t get all the lumps out but you could use it.
4. Add the ½ of the raspberries and sweetener and blend until creamy.
5. Spoon into a bowl and add the rest of the raspberries to the blended cottage cheese mixture. Make sure to chop them first then fold in the mixture.
6. Spoon the finished cottage cheese ice cream into a freezer container. If using the nut crumble just sprinkle on top and then place in the freeze for 1-2 hours.
7. When the ice cream has frozen to your liking, scoop and enjoy.

Check on your ice cream around 1 hour and if it’s too soft, put it back in and check at 30 minute intervals.

If you leave it longer than 2 hours it will get too hard. You can just set it on the counter for 10-20 minutes to soften or microwave it for 10 second increments until it’s soft enough to scoop.

Store leftovers in a freezer safe container and place in the freezer. Please scroll down to view the printable recipe card.

As I mentioned above You can also just eat this as a smoothie bowl if you don’t want to freeze it.

More healthy ice cream recipes to try.

I love traditional ice cream, especially in the summer, but it doesn’t always agree with me. So I’ve been trying to make the perfect low carb version for years. I have tried all kinds of ways to do it and while my Ninja Creami machine is my favorite, I think this is the second easiest.

Here are the other homemade ice cream recipes and techniques I used.

• Ninja Creami ice cream maker  – chocolate, strawberry, salted caramel (maple and coffee coming soon)
• No churn recipes – caramel butter pecan
• Regular ice cream maker – black cherry and chocolate peanut butter ice cream
• Blender recipes – pumpkin, blueberry, coconut berry (not low carb)
• Dash pint mini maker – vanilla, healthy chunky monkey (not low carb)
• Greek yogurt based – chocolate soft serve

Well if you are cottage cheese fan, I hope you give this healthy cottage cheese ice cream a try. It’s the perfect high protein dessert for satisfying your sweet tooth.

I love it because it’s so easy to make and high protein, sugar free and low calorie to boot. Just think of all the flavor combinations you can make. Enjoy.

The nutritional information for 1 serving (no nuts) is 96 calories / 2.7g fat / 6.7g carbs / 2g fiber / 14.4g protein = 4.7g net carbs

If using nuts the nutrition info is 241 calories / 18.5g fat / 8.6g carbs / 3.3g fiber / 15.7g protein = 5.3g net carbs