Super Easy No-Churn Cottage Cheese Keto Ice Cream

Super Easy No-Churn Cottage Cheese Keto Ice Cream
Ingredients:

1 ½ cups cottage cheese (full-fat, strained)
¾ cup heavy cream (or coconut cream for dairy-free)
¼ cup powdered allulose (or powdered erythritol/monk fruit; powdered is better to avoid graininess)
1 tsp vanilla extract
Pinch of salt
Optional:
2 tbsp cocoa powder for a chocolate version
2 tbsp peanut butter for a peanut butter version
A handful of keto chocolate chips or nuts for texture

Instructions:

Blend the Base:
Combine the cottage cheese, heavy cream, powdered sweetener, vanilla extract, and salt in a blender or food processor.
Blend on high until the mixture is completely smooth and creamy. If making chocolate or peanut butter versions, add those now and blend until fully incorporated.

Freeze Immediately:
Pour the smooth mixture directly into a freezer-safe container (like a loaf pan or any shallow dish). Spread it out evenly and cover tightly with plastic wrap or a lid.

Stir Occasionally:
Place the container in the freezer. Every 30-45 minutes, take it out and stir the mixture with a spoon or spatula to break up any ice crystals that may form.
Repeat this process 3-4 times over the course of 2-3 hours. After that, let it freeze undisturbed until firm (about 4-6 hours total).

Serve:
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.

Tips for Success:

Blending: Ensure the cottage cheese is blended thoroughly to avoid any chunks and ensure a smooth ice cream base.
Consistency: Allulose will help keep the texture creamy and soft. If using erythritol, just be aware it may make the ice cream a bit firmer. Allow it to soften before serving.
Optional Toppings: Feel free to fold in keto chocolate chips, nuts, or other mix-ins after the first hour of freezing when it starts to thicken.

This method removes the need for any specialized equipment like an ice cream churner and keeps the process straightforward. By simply blending and stirring occasionally while it freezes, you'll achieve a creamy, rich keto ice cream with minimal effort.

[TheCrazyCartModChannel]

By the way man, you seems like a freaking stand-up guy ❤ your funny and down to earth. I love that

[juliescott]

Just made this by putting the cottage cheese in a fine mesh strainer and running water through it till it ran clear, then bumped the strainer a bunch to get excess water out. A whole lot less of a mess than using paper towels or cheesecloth 😂
I have read other recipes that talk about using 1 Tbsp of vodka to keep it from getting too firm. I reasoned that vanilla extract probably has vodka, so I put in a big splash of that. I’m making vanilla (b/c chocolate keeps me awake at night), and…it had a nice texture and taste even before freezing! (I have one of those little freezer bowl type churns that usually doesn’t come out frozen enough. I think this one may work! Thanks, Dave!

[DangerZone-wy]

Staying on Track? I found the more I lean towards carnivore the less difficult it is to stay on track. I do resort to KETOgenic like the one in this vid as reward. Sugar addiction is up there with addiction to crack or herion.. I would imagine. The up side of all this is loosing unwanted bodyfat... and feeling so much better/healthier. Hang in there Dave.. and keep the great vids coming.

[leahrowe]

Yes, Dave, it's a struggle to get back on full 100% Keto after falling off for many people, so don't beat yourself up; rather you should celebrate when you make it through 1/2, 3/4, & eventually a full Keto day again!
Some people can cheat & pop right back on & do 100% the next day, others can't. We each must learn our quirks & trick our brains into doing what we know it needs; unfortunately, sugar, carbs, & all that crap are highly addictive & are like alcohol to the alcoholic, so once you fall off the wagon, it's hard to Detox & get back on bc the cravings are like a monkey on your back.
Maybe next time you want to cheat, have it be several months from your start date, so you're a li'l more Detoxed & the craving afterwards won't be so controlling.
I love your channel, recipes, & watching you in the kitchen....thanks for taking us along with you on this journey!

[lowellmorton]

Erythritol will cause Ice cream to become hard. Allulose will cause it to freeze without becoming hard. It's what I always use when making keto ice cream and I've never been disappointed. Also, Allulose crystals are not as prominent, so I find I don't have to powder it, although, I would probably allow it to dissolve in warmed cream before adding.

[lesliea.m.]

I buy that same cheesecloth and yes you can wash it and reuse it I recommend folding what you had out there in half though, if you double it up it works better

[Sbannmarie]

Fun video. Looks amazing! Yes on cheese cloth 😀

[NormaDelRizzo]

Ive been off my keto for 6 weeks, gained back 10 pounds and struggling to get back on. I guess I'm a carb addict, that's become clear! Staying away from all cheating is the only way for me to be successful. Sad but true. My husband can self regulate, but that's not me. Anyway, get back on it and lets do this:)

[michellemarcisz]

Watching this now, as I just found your channel.
What works for me, with vacation & keto.
I do allow myself to go off for keto while on vacation.
But, as I leave the hotel room, whether heading to an airport or driving. At that moment, I go back to the mindset of eating keto again.
I don’t wait until I’m home.
I get back to keto once that hotel room door shuts so, I stick to keto at the airport, on the plane or driving home, going to a restaurant or drive thru. Vacation is over.

[karenbenavente]

Thanks Dave,
I love ice cream and
This recipe not only looks delicious but also looks easy too!

[jerilynnwilson]

I saw a video where you put a tiny bit of vodka in there it hardens less and no ice crystals form. I didn't have vodka so I used a little (less than a shot) of Brandy, cocoa and sugar free hazelnut syrup. It really worked, the ice cream was smooth and tasted great.

[giagia]

I have made it without straining the cottage cheese. Comes out creamy and delicious.

[Estrellalacefield]

I kinda love that you make all these keto things while not doing keto. But that being said, if you feel good doing keto by all means.

[beckysandstrom]

Keto chow with butter makes ice cream that I like. I’ll have to make a batch of yours and a keto chow one and compare

[shelleyn.]

If Keto is going to be a lifestyle and not a diet for you, then you can relax a bit. Life happens and sometimes we can’t eat how we like. Have you thought of throwing in some intermittent fasting? We support you and your messy cooking. 🙂

[craftycathy]

Hey Dave! You need to check out Bamboo Fiber! I use that instead of Almond Flour which upsets my hubby's tummy.

[Paula_]

Loving your channel Dave. I have a good ol belly laugh. Im going to give this a try.
Ive been keto on and off for 2 years. It is very hard to stay on keto when going on vacation.Even harder to stay on full carnivore. Just get back on the horse again when your ready. Dont beat yourself up about it.
Just a suggestion... a silicone spatula is your best friend for getting all the ingredients out of a bowl with little waste.

[Sandgee]

Congratulations, you made farmer cheese from using the cheesecloth. The thing is, eight ounces of cottage cheese is only five ounces farmer cheese. Less expensive overall to just get and use the farmers. Am looking forward to making the ice cream!

[janeababe]

With this consistency once frozen, I think it would make great paddle pops then you could coat them in chocolate. Yum.

[ZannaTaylor]

I tried a CC pizza dough and didnt care for it. Hoping I like this. ❤

Up so early! You dont think you woke up the fam? 😅