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A close-up macro shot of several hearty scoops of creamy pink strawberry Keto Cottage Cheese Ice Cream piled high in a rustic glass bowl.

The Ultimate Keto Cottage Cheese Ice Cream (Creamy Strawberry Bliss)

Discover the secret to unbelievably creamy, high-protein Keto Cottage Cheese Ice Cream. This easy recipe uses real strawberries for a rich, scoopable, sugar-free dessert that you'll never guess is healthy. No icy texture, just pure bliss!
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Prep Time 15 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Full-Fat Cottage Cheese (450g)
  • 1.5 cups Strawberries, fresh or frozen (225g), divided
  • 1/2 cup Allulose or Erythritol (96g)
  • 1/2 cup Heavy Whipping Cream (120ml)
  • 1 tsp Vanilla Extract (5ml)
  • 1/4 tsp Xanthan Gum
  • 1 pinch Salt

Equipment

  • 1 High-speed blender
  • 1 Ice Cream Maker
  • 1 Loaf Pan 9x5 inch

Method
 

Create the Silky Strawberry Base
  1. In a high-speed blender, combine the cottage cheese, 1 cup (150g) of strawberries, sweetener, heavy cream, vanilla extract, and salt. Blend on high for 60-90 seconds until completely smooth and no curd texture remains.
  2. Sprinkle the xanthan gum over the top and blend for another 10 seconds to combine.
Churn the Ice Cream
  1. Pour the mixture into your ice cream maker and churn for 20-25 minutes, or according to the manufacturer's instructions, until it reaches the consistency of soft-serve ice cream.
Fold in Berries and Freeze
  1. While churning, chop the remaining 1/2 cup (75g) of strawberries. Transfer the churned ice cream to a loaf pan and gently fold in the chopped strawberries.
  2. Smooth the top, press plastic wrap directly onto the surface, and freeze for at least 4 hours, or until firm.
  3. Let the ice cream temper on the counter for 5-10 minutes before scooping for the best texture.

Notes

Don't Skip the Blender Time: Under-blending will result in a grainy texture. The base must be perfectly smooth.
Let it Temper: Allowing the ice cream to sit for a few minutes before serving makes scooping much easier.
Full-Fat is Final: Do not use low-fat ingredients, as the fat content is critical for a creamy, non-icy result.