Cottage Cheese Ice Cream (higher protein)

Kristie Sullivan

No ratings yet

Print Recipe

Course Dessert

Servings

Calories 139 kcal

Ingredients

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

Instructions

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.

Notes

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

Nutrition Facts

Cottage Cheese Ice Cream (higher protein)

Amount per Serving

Calories

139

% Daily Value*

Fat

8.8

Carbohydrates

2.9

Protein

13.2

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!