Keto Cottage Cheese Ice Cream
Servings: 4
Not quite ice cream, but a pleasant frozen dessert that requires zero effort and just a few minutes to prepare.
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Ingredients
- 300 g cottage cheese - full-fat
- 35 g allulose (Allulose Plus U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- ¼ tsp vanilla extract (U.S. option HERE)
- ½ tsp mint extract (U.S. option HERE)
- 30 g keto chocolate chips ( U.S. option HERE)
optional
- green food colouring (U.S. option HERE)
- chocolate sauce - easy recipe HERE
Instructions
- blend cottage cheese until lump-free; a mini blender works best.300 g cottage cheese
- add sweeteners, extracts, and colouring (if using), blending again until creamy smooth.35 g allulose, ½ tsp pure stevia powder, ¼ tsp vanilla extract, ½ tsp mint extract, green food colouring
- chop chocolate into shards and stir them in.30 g keto chocolate chips
- transfer the mixture to a Pyrex jug or similar and place it in the freezer.
- after 2 hours, use an electric whisk to whip up the mixture and distribute the chocolate shards evenly.
- pour into your final container or individual moulds.
- freeze for another 1-2 hours until set but soft enough to scoop.
- (optional) serve with a drizzle of chocolate sauce (recipe HERE)
Notes
Best enjoyed within 3-4 hours of freezing.
Leaving it longer-term in the freezer will create a solid mass that won’t thaw well. For accuracy, use Metric Food Scales: Kitchen Scales UK Kitchen Scales U.S.
Leaving it longer-term in the freezer will create a solid mass that won’t thaw well. For accuracy, use Metric Food Scales: Kitchen Scales UK Kitchen Scales U.S.
Nutrition
Serving: 1/4 recipe (90g) | Calories: 100kcal | Carbohydrates: 2.6g | Protein: 9g | Fat: 6g
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