The Ultimate Keto Peanut Butter Cottage Cheese Ice Cream
Achieve viral-worthy creaminess with this ultimate keto peanut butter cottage cheese ice cream. It's surprisingly simple to make, packed with protein, and delivers classic ice cream satisfaction without the sugar load, making it perfect for a diabetic-friendly or low-carb lifestyle.
Equipment
- High-performance blender or food processor
- Freezer-safe container (e.g., loaf pan, approximately 9x5 inches or 1.5-2 quart capacity)
- Optional: Ice cream maker
Ingredients
- 16 ounces approx. 454g full-fat cottage cheese (preferably 4% milkfat or higher)
- 7 tablespoons approx. 112g unsweetened, smooth peanut butter
- 1/3 cup approx. 79ml or 101g liquid Allulose sweetener
- 2/3 cup approx. 112g sugar-free chocolate chips (e.g., Lily's or similar)
- 1 1/3 teaspoons vanilla extract
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon salt
Instructions
- Combine Base Ingredients: In the container of a high-performance blender or a food processor, combine the full-fat cottage cheese, unsweetened peanut butter, liquid Allulose, vanilla extract, salt, and xanthan gum.
- Blend Until Smooth: Secure the lid and process continuously for 4-8 minutes. Stop occasionally to scrape down the sides of the container with a spatula to ensure all ingredients are incorporated. Continue blending until the mixture is exceptionally smooth, creamy, and entirely free of any cottage cheese lumps. The mixture should appear slightly aerated.
- Taste and Add Chocolate Chips: Pause blending and taste the mixture. If desired, you can incorporate a touch more liquid Allulose to reach your preferred sweetness level. Add the sugar-free chocolate chips to the blender. Pulse very briefly (2-3 short pulses) just to distribute the chips throughout the mixture. Avoid over-processing, which can break the chips down too much. Alternatively, stir them in by hand for chunkier chips.
Freeze (No-Churn Method):
- Pour the prepared peanut butter mixture into your chosen freezer-safe container.
- Cover the container (e.g., with plastic wrap pressed gently onto the surface of the mixture to prevent ice crystals, then a lid or foil).
- Place in the freezer for a minimum of 2-3 hours for a softer, scoopable consistency, or 4-6 hours (or overnight) for a firmer dessert.
- If the ice cream is frozen very hard, allow it to sit at room temperature for 5-15 minutes to soften slightly before scooping.
Freeze (Ice Cream Maker Method - Optional):
- If using an ice cream maker, pour the blended base (after step 2, before adding chips if you want them whole) into the pre-chilled bowl of your ice cream maker.
- Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until it reaches a thick, soft-serve consistency.
- If adding chocolate chips, stir them in gently during the last minute or two of churning, or fold them in by hand after transferring the churned mixture to a storage container.
- Transfer the churned dessert to a freezer-safe container, cover, and freeze for at least 1-2 hours to allow it to firm up to a scoopable hardness.
Notes
- Store any leftover ice cream in an airtight, freezer-safe container in the freezer for up to 1-2 weeks for optimal quality.
- Calories: 317 kcal
- Protein: 16.6 g
- Fat: 22.0 g
- Saturated Fat: 7.6 g
- Total Carbohydrates: 40.0 g
- Dietary Fiber: 7.6 g
- Total Sugars: 24.3 g (Note: includes approx. 20.3g Allulose, which is listed as a sugar but not metabolized like traditional sugar. Sugars from other ingredients approx. 4.0g)
Erythritol (from sugar-free chocolate chips): 4.5 g - Net Carbohydrates: 7.7 g (Total Carbs - Fiber - Erythritol - Allulose)
- Sodium: 392 mg