This high protein ice cream made with cottage cheese is the creamiest, dreamiest dessert for the summer. With only low carb high protein ingredients, it’s healthy, balanced and simple!
This keto-friendly Raspberry Cottage Cheese Ice Cream tastes like a traditional ice cream BUT it’s low carb and high protein for a healthier lifestyle!
Watch me make this keto cottage cheese ice cream in this YouTube video
This keto raspberry cheesecake ice cream recipe is for a smooth and creamy, no churn ice cream that is also high protein, sugar free and low calorie. And for added flavor make the keto nut crumble and make it more of a cheesecake flavor. Each serving has just 96 calories, 2.5 grams of carbs and 5.5 grams of protein.
You have to try this easy cottage cheese ice cream. It’s made with simple ingredients: protein-packed full fat whole milk cottage cheese, raspberries, and nut crumbs, all blended together to make a creamy, sweet tooth-satisfying dessert.
If you’re a fan of ice cream but following a keto diet, this Raspberry Cottage Cheese Ice Cream is the perfect treat for you! Creamy flavor, protein-packed, and bursting with raspberry flavor, it’s a guilt-free indulgence that satisfies your sweet tooth.
As an ice cream lover, I always keep a variety of homemade keto ice creams in my freezer. That way, when I have ice cream cravings, I can enjoy a creamy treat without straying from my low-carb lifestyle. This low carb raspberry ice cream has become one of my favorites—it’s simple, satisfying, and oh-so-delicious.
If you are not a fan of cottage cheese, check these low carb keto ice cream recipes:
- Low-Carb Blueberry And Crème Fraîche Blender Keto Ice Cream
- Keto Strawberry Frozen Creme Fraiche Recipe – Low Carb Ice Cream
Ingredients
For the Keto Ice Cream:
- full fat cottage cheese (I wouldn’t recommend fat-free cottage cheese)
- fresh raspberries (it works great with fresh strawberries as well)
- swerve (or a keto-friendly sweetener of choice)
- Xanthan gum (optional, for a smoother texture and NO ice crystals)
- vanilla extract (optional)
For the Crumb Topping:
- swerve
- butter
- Brazil nuts (blitzed into crumbs)
Instructions
- Prepare the Crumb Topping:
- In a food processor, blitz the Brazil nuts until they form fine crumbs.
- Add the swerve and butter to the nut crumbs and blitz again. Set aside.
- Blend the Ice Cream Base:
- In the same food processor (no need to clean it) or immersion blender, blend for a couple of minutes the full-fat room temperature cottage cheese. Please note: I would recommend you to use a food processor (with a lid) instead of a handheld mixer, as the cottage cheese “likes to escape”. A high-speed blender (with a lid) will work as well.
- Add half of the raspberries, swerve, and Xanthan gum to the blended cottage cheese and blitz again until smooth.
- The Xanthan gum is optional but helps create a creamier texture. If you don’t have it, don’t worry—the ice cream will still be delicious! Read more about Xanthan Gum here!
- Freeze the Mixture:
- Pour the cottage cheese mixture into a freezer-safe airtight container.
- Mix in the prepared crumb topping and the rest of the raspberries.
- Freeze for 2-3 hours or until firm.
- Serve and Enjoy!
- Scoop out the Raspberry Cottage Cheese Ice Cream and top with extra raspberries or any other favorite toppings.
- The result? A delightful keto-friendly dessert that hits the sweet spot without derailing your diet.
Next time you’re craving a low carb high protein frozen treat on a hot day, whip up this Raspberry Homemade Cottage Cheese Ice Cream. It’s a keto-friendly indulgence that proves you don’t need refined sugar or artificial preservatives to enjoy a creamy, flavorful dessert. Give it a try—you won’t be disappointed!
FAQ
Q: Can I use an ice cream maker?
A: Absolutely! If you have an ice cream maker, churn the mixture according to the manufacturer’s instructions for an even creamier texture.
Q: What’s the best part about this recipe?
A: It’s the combination of creamy cottage cheese, tangy raspberries, and the satisfying crunch of the nutty crumb topping.
More Keto Homemade Ice Cream Recipes:
- Low-Carb Blueberry And Crème Fraîche Blender Keto Ice Cream
- Keto Strawberry Frozen Creme Fraiche Recipe – Low Carb Ice Cream
- Keto Ice Cream Sandwich: Chocolate-Peanut Butter Delight
- Keto Strawberry Cheesecake Ice Cream
- Keto Coconut Ice Cream
More Keto Cottage Cheese Recipes:
- 10+ Super Easy Cottage Cheese Low Carb Recipes
- Easy High Protein Blueberry Cottage Cheese Ice Cream Recipe
- 2 Ingredient Cottage Cheese Bread Recipe: Keto, High Protein
- Easiest Cottage Cheese Bread with Almond Flour Keto Recipe
High Protein Raspberry Cottage Cheese Ice Cream
Equipment
- 1 Spatula
Ingredients
For the high protein low carb ice cream
- 1 cup full fat cottage cheese
- 1/2 cup fresh raspberries
- 1/4 cup swerve (or a keto-friendly sweetener of choice)
- 1/8 teaspoon Xanthan gum
- 1/4 teaspoon vanilla extract
For the crumb topping
- 1 teaspoon swerve
- 1 tablespoon butter
- 1/4 cup Brazil nuts (or nuts of your choice)
Instructions
- In a food processor, blitz the Brazil nuts until they form fine crumbs.
- Add the swerve and butter to the nut crumbs and blitz again. Set aside.
- In the same food processor (no need to clean it) or immersion blender, blend for a couple of minutes the full-fat room temperature cottage cheese.
- Add half of the raspberries, swerve, and Xanthan gum to the blended cottage cheese and blitz again until smooth.
- The Xanthan gum is optional but helps create a creamier texture. If you don’t have it, don’t worry—the ice cream will still be delicious! Read more about Xanthan Gum here!
- Pour the cottage cheese mixture into a freezer-safe airtight container.
- Mix in the prepared crumb topping and the rest of the raspberries.
- Freeze for 2-3 hours or until firm.
- Scoop out the Raspberry Cottage Cheese Ice Cream and top with extra raspberries or any other favorite toppings.
