Ingredients
Scale
- 2 cups of cottage cheese
- 1 cup of fresh or frozen blueberries
- 1/4 cup of keto-friendly sweetener (like erythritol)
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- Gather all the ingredients needed for your keto cottage cheese ice cream.
- In a blender or food processor, add the cottage cheese and blueberries. Blend until smooth and creamy.
- Add the keto-friendly sweetener and vanilla extract to the blended mixture. Blend again until everything is well combined.
- Pour the creamy mixture into an ice cream maker and churn according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.
Notes
- Store your ice cream in an airtight container in the freezer for optimal freshness.
- Consume within 1-2 weeks for the best quality.
- Allow the ice cream to sit at room temperature for a few minutes before scooping.
- Experiment with different fruits like strawberries or raspberries for variety.
- This recipe is suitable for meal prep, just remember to store it properly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg