Cottage Cheese Ice Cream (Low Carb)

Cottage Cheese Ice Cream (low Carb) Recipe

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Cheryl Chavez


This is really yummy! It reminds me of cheesecake ice cream. It is low carb and sugar free.


★★★★★ 1 vote

1 quart -- 16 servings of 1/4 cup each


  • 1 24 oz
    container of 4% cottage cheese
  • 1 1/3 c
    heavy whipping cream (can use half and half or a combination of half and half and heavy cream)
  • 1 tsp
    pure vanilla extract
  • 1 c
    ideal sweetener (or splenda)

How to Make Cottage Cheese Ice Cream (Low Carb)


  1. Blend cottage cheese until smooth in food processor or blender (I use my blender) Add remaining ingredients, mix well.
  2. Pour into ice cream maker and freeze according to directions for your particular freezer.
  3. This recipe makes 1 quart of ice cream. This ice cream will freeze rock solid when put into the freezer. To make it easier for later serving, I put muffin/cupcake liners in my muffin tins and fill each with 1/4 cup portions and put into the freezer. Once the ice cream is frozen solid, I remove the portions and put into gallon freezer bags. I get 16 servings.

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