Servings: 2 portions
Net Carbs: 5g
Creamy, spiced, and secretly high-protein, this pumpkin cottage cheese keto ice cream tastes like frozen pumpkin pie and it’s totally guilt-free.
Ingredients
- 1 cup full-fat cottage cheese
- 1/2 cup Pumpkin Puree unsweetened
- 1/2 cup Swerve or sweetener of choice
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla extract - sugar free unsweetened, sugar-free
Instructions
- Add all ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy.1 cup full-fat cottage cheese, 1/2 cup Pumpkin Puree, 1/2 cup Swerve, 1 teaspoon Pumpkin Spice, 1 teaspoon Ground Cinnamon, 1 teaspoon Vanilla extract - sugar free
- Pour the mixture into an airtight freezer-safe container. You can use two small ones for portion control.
- Freeze for 2–4 hours. Stir once every hour if you’re skipping an ice cream maker. This helps reduce ice crystals and keeps it creamy.
- Once firm, scoop and enjoy! Add keto chocolate chips, a swirl of almond butter, or drizzle of sugar-free syrup if you like.
- Cover tightly with plastic wrap inside the container to prevent freezer burn. Lasts up to 2 weeks in the freezer.
Notes
- Check out my homemade keto pumpkin puree recipe.
- This recipe makes 2 portions or 6 medium scoops.
- Add a Smoother Texture: If you are not using an ice cream maker, I recommend adding 1/2 teaspoon of guar gum or xanthan gum to your mixture. This will give your ice cream a smoother mouthfeel, similar to store-bought ice cream.
- Use an Ice Cream Maker: While this recipe doesn’t require an ice cream maker, you can certainly use one if you prefer. An ice cream maker can help achieve a creamier texture by churning the mixture as it freezes.
- Try the Ninja Creami (love mine): For the best texture, consider using a Ninja Creami. This appliance is designed to create ultra-smooth and creamy ice cream, making it a great option for this recipe.
- Stir During Freezing: If you’re freezing the ice cream without an ice cream maker, stir the mixture every hour. This helps prevent ice crystals from forming and ensures a creamier texture.
- Portion Control: For easier portion control, divide the mixture into smaller containers before freezing. This way, you can enjoy your ice cream in manageable servings.
- Experiment with Flavors: Feel free to get creative with your ice cream by adding different flavors. Mix in some chocolate chips, a swirl of almond butter, or even a dash of cocoa powder for a unique twist.
- Store Properly: To avoid freezer burn, store your ice cream in a freezer-safe container and cover it with plastic wrap. This will help maintain the best texture and flavor.
Nutrition Per 1 Serving
Serving: 1portion | Calories: 123.7kcal | Carbohydrates: 7.5g | Net Carbs: 5g | Protein: 12.3g | Fat: 4.7g | Saturated Fat: 1.9g | Fiber: 2.5g | Sugar: 4.8g
Recipe Link:
https://coachrallyrus.com/keto-recipes/pumpkin-cottage-cheese-keto-ice-cream/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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