Cooking Keto with Kristie

Cottage Cheese Ice Cream (higher protein)

Cottage cheese ice cream? Hear me out! Even if you don’t love cottage cheese, you might really like this high protein ice cream, especially if you like cheesecake.

The cottage cheese is blended until smooth. When combined with the other ingredients, it makes a wonderful, creamy high protein ice cream that tastes like cheesecake. The carbs are low enough that you can add a few chopped berries just before serving.

If you don’t have an ice cream maker, be sure to blend the mixture until frothy to whip air into it before freezing. Also, use a sweetener like allulose or xylitol that doesn’t freeze as hard. You might also want to stir it occasionally to help the texture when frozen.

I made it in my Cuisnart Ice cream freezer that also has a compressor freezer.

Cottage Cheese Ice Cream (higher protein)

Kristie Sullivan
No ratings yet
Course Dessert
Servings 6
Calories 139 kcal


  • 12 ounces 2% Good Culture Cottage Cheese
  • 8 ounces 2% Fairlife lactose-free milk OR alternative (see notes)
  • 4 large eggs
  • 2/3 cup sweetener (see notes)
  • 2 ounces heavy cream
  • 2 teaspoons vanilla extract


  • Mix all ingredients in a blender or food processor until smooth. If you’re uncomfortable eating raw eggs, then you can heat the mixture, stirring constantly until it reaches a temperature of 145°F. Let cool to room temperature before processing in an ice cream maker.
  • If you use pasteurized eggs or are comfortable eating uncooked eggs, feel free to place the blended ingredients in an ice cream maker and use without heating.
  • Follow the instructions on your ice cream maker to finish making the ice cream.


Fairlife milk is low in carbs and higher in protein than regular milk. If you prefer, you can use almond milk, milkadamia milk or even coconut milk, but you will lower the protein content of the recipe.
Use your preferred sweetener, but remember that Allulose or xylitol yield a creamier texture when frozen unlike erythritol which hardens when frozen. 


Nutrition Facts
Cottage Cheese Ice Cream (higher protein)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

6 replies »

  1. Great recipe! I made this for the first time today and it went well.

    I’ve made ice cream before with my Kitchenaid ice cream maker attachment but it’s tricky to get it working properly so I decided to try out the Cuisinart ICE ICE-21P1. I was lucky enough to have an option for a $13 off coupon on Amazon which makes it very attractive. Not sure if it’s still available but I think this is worth the full price.

    I made the cooked version and let it refrigerate overnight. It took less than 15 minutes to freeze to the proper consistency. The taste is great if you like cheesecake. I am planning to try out adding cocoa next time and strawberries or raspberries would also be good with the cheesecake flavor. I also used a recipe for making whole milk out of heavy cream that is on YouTube which lowers the carb count a bit as well. Allulose was my sweetener.

    The custom possibilities are really endless with this recipe. Thank so much for putting this out there for us!

  2. I can not belive how good that really is I used my homemade Almond milk sweetens with stevia and frozen strawberries defrosted and sliced up I blended 1 cup of the strawberries in and alder 12 cup sliced up oh my … husband approved too

  3. I have made this several times now. I used allulose once and Boca Sweet a couple of times…both were very good…with no after taste and it stays scoopable in the freezer. I like plain to add to our keto cakes or pies and also made a batch with a small amount of chopped walnuts and Lily’s chocolate chips…chopped up in very small pieces. I also like it plain and with some fresh blueberries or strawberries!

  4. Tried this and added a lilys’ chocolate ganache stripe swirled through. Very good! Thanks lady!

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