Ingredients:
- 1 ½ cups full-fat cottage cheese
- ½ cup heavy cream
- ¼ cup powdered erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 tablespoon unsweetened cocoa powder or 1 tablespoon of nut butter (optional, for flavor variation)
- Pinch of salt
- ¼ cup dark chocolate chips or nuts (optional)
Instructions:
- Blend the Cottage Cheese: In a blender or food processor, blend the cottage cheese until it’s completely smooth and creamy. This step is crucial to get a smooth ice cream texture.
- Add the Cream and Sweetener: Add the heavy cream, powdered erythritol, vanilla extract, and almond extract (if using) to the blender. Blend again until all ingredients are well combined.
- Flavor Variations (Optional): If you want to make a flavored version, add the unsweetened cocoa powder or nut butter at this stage and blend until smooth.
- Taste and Adjust: Taste the mixture and adjust the sweetness if necessary, adding more sweetener to your preference.
- Chill the Mixture: Pour the mixture into a container and place it in the freezer. Let it chill for about 1-2 hours, stirring every 30 minutes to prevent ice crystals from forming. This step helps achieve a creamier texture.
- Add Mix-Ins (Optional): After the mixture has thickened but is still soft, you can fold in any mix-ins like dark chocolate chips or nuts.
- Final Freeze: Once the ice cream has reached your desired consistency, let it freeze for an additional 2-3 hours or until firm.
- Serve: Scoop and serve your keto-friendly cottage cheese ice cream. If it’s too hard to scoop, let it sit at room temperature for a few minutes to soften.
Tips:
- For a creamier texture, you can add a tablespoon of vodka or another alcohol to the mixture before freezing; this helps to prevent the ice cream from getting too hard.
- If you don’t like the texture of cottage cheese, you can strain it through a fine mesh sieve before blending.
