American · dessert, snack

Sugar-Free Chocolate Cottage Cheese Ice Cream

Sugar-Free Chocolate Cottage Cheese Ice Cream — from Highfalutin' Low Carb's cooking video Watch how it’s made · 19:50

Video by Highfalutin' Low Carb on YouTube · Open on YouTube

10 min · plus about 2 hours freezingMakes 4 × 1 scoop (½ cup)125 kcal a portion
  • Low carb (5.2 g net carbs) but not keto: 40% of the energy is from fat, and keto meals get about 60% or more
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Blended cottage cheese sweetened with allulose: about 14 g protein and 5 g net carbs a scoop, with no added sugar.

Printable PDFA4

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Ingredients 4

Method

Tap a time to watch that step in the video.

  1. Tip the full-fat cottage cheese into a food processor (a blender or stick blender also works). Keep the tub to freeze the ice cream in. 2:28
  2. Add the vanilla, which softens the salty tang of the cottage cheese. 3:05
  3. Add the allulose and the cocoa powder. 3:19
  4. Pulse a few times, then run for about 1½ minutes. Scrape down the sides and blend a few seconds more until completely smooth. 4:05
  5. Spoon it back into the tub (or a loaf pan for a double batch) and freeze for about 2 hours, stirring every 30 minutes for a smoother texture. 5:14
  6. Scoop and serve. If it has frozen hard (after several hours or overnight), leave it on the counter for about 10 minutes first. 13:00

Tip. Servings are our estimate (the 16 oz tub makes about 2 cups). Pick the lowest-carb full-fat cottage cheese you can find; erythritol or stevia also work.

The method is a summary in our words — the video shows every step.

One portion, 1 scoop (½ cup), gives you 1 of 4

Energy125 kcal520 kJ
Protein14 g27% of a day
Fibre1.7 g6% of a day
Carbohydrate7 g5.2 g net · 3.2 g sugars3% of a day
Fat5.6 g2.4 g saturated7% of a day
Sodium360 mg16% of a day

Where the energy comes from one serve

  • Net carbs 16%
  • Protein 44%
  • Fat 40%

Low carb: under 26% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High21%

12 µg a serve, mostly from full-fat small-curd cottage cheese (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 High20%

0.5 µg a serve, mostly from full-fat small-curd cottage cheese (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Show the other 13
Calcium8%

101 mg a serve, mostly from full-fat small-curd cottage cheese (93%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Magnesium8%

35 mg a serve, mostly from unsweetened cocoa powder (74%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc7%

0.8 mg a serve, mostly from full-fat small-curd cottage cheese (56%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Iron5%

0.8 mg a serve, mostly from unsweetened cocoa powder (86%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin A5%

42 µg a serve, mostly from full-fat small-curd cottage cheese (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Potassium4%

200 mg a serve, mostly from full-fat small-curd cottage cheese (59%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Folate4%

15 µg a serve, mostly from full-fat small-curd cottage cheese (89%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B64%

0.1 mg a serve, mostly from full-fat small-curd cottage cheese (90%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Omega-32%

0 g a serve, mostly from full-fat small-curd cottage cheese (81%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin D1%

0.1 µg a serve, mostly from full-fat small-curd cottage cheese (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin E1%

0.1 mg a serve, mostly from full-fat small-curd cottage cheese (95%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin C0%

0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K0%

0.1 µg a serve, mostly from unsweetened cocoa powder (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Highfalutin' Low Carb; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.