Here’s the thing: Cottage cheese ice cream might sound odd at first, but trust me—it’s a delicious twist on an old classic. Did you know people have been curdling milk into cheese for thousands of years? Fast-forward to today, and cottage cheese has taken on a whole new life in the kitchen, especially in keto desserts.
This recipe blends tangy raspberries with creamy cottage cheese for a protein-packed, low-carb ice cream. It’s inspired by two things: the viral TikTok trend and my obsession with the Ninja Creami (a gadget that makes homemade ice cream ridiculously easy). The result? That old-fashioned, ice-cream-parlor creaminess—without the sugar.
Quick Recipe Snapshot
- Prep Time: 15 minutes active work (you’ve got this!)
- Freeze Time: About 4 hours (so you can chill, too)
- Yields: 4 big scoops (double the recipe if you want leftovers).
What You’ll Need:
- A Ninja Creami (or just a blender + loaf pan if going no-churn).
- A skillet for prepping a nut topping (optional, but so worth it).
- A spatula to scrape up every last bit.
- A freezer-safe container (I reuse old ice cream tubs—eco win!).
Ingredients You’ll Need
- 1 cup full-fat cottage cheese (creamy brands like Good Culture work best; for low-fat, add a splash of cream to keep it smooth).
- ½ cup raspberries (fresh or lightly thawed frozen ones).
- ¼ cup powdered keto-friendly sweetener (erythritol is my pick, but monk fruit or allulose work too).
Optional crunchy topping:
- ¼ cup chopped pecans
- 1 tbsp butter
- 1 tsp sweetener (use your favorite).
Why These Ingredients?
- Cottage cheese = protein powerhouse and that tangy flavor that pairs so well with raspberries.
- Raspberries keep it fruity and bright (not to mention they’re packed with antioxidants).
- A pecan topping? Crunchy, buttery goodness that gives cheesecake vibes.
How to Make It
Step 1: Toast the Nuts (Optional)
You’ll thank me for this. Melt butter in a skillet over medium heat, toss in the pecans, and sprinkle with sweetener. Stir constantly—kind of like babysitting garlic. After 3–4 minutes, you’ll have golden, toasty perfection. Let them cool completely before sprinkling—warm nuts will melt your ice cream.
Step 2: Blend It All Together
Toss the cottage cheese into a blender and blend until it’s super smooth. Add half the raspberries and your sweetener. Blend again until it looks creamy, like a fruity yogurt. Taste-test time: Want it sweeter? Add more sweetener. Too sweet? A little lemon zest will do the trick.
Step 3: Freeze the Magic
Pour the mixture into a freezer-safe container. Gently fold in the rest of the raspberries—they’ll make pretty swirls. Toss the toasted nuts on top if you’re using them. Freeze uncovered for an hour, cover it up, and let it freeze at least another 2–4 hours (the wait is worth it, promise).
Using a Ninja Creami? Pour the blended mix into the Creami pint, freeze 24 hours, then spin it on the “Lite Ice Cream” setting. If it’s crumbly, add a spoonful of almond milk and respin.
Pro Tips:
- Don’t mix nuts into the base—keep them as a topping so they stay crunchy.
- Always taste the mix before freezing; sweetness varies depending on your berries.
Optional Flavor Hacks
The best part of this recipe? You can easily customize it!
- Chocolate-Raspberry Dream: Add 2 tbsp cocoa powder and a handful of sugar-free chocolate chips.
- Lemon-Berry Delight: Swap raspberries for blackberries; add lemon zest.
- PB Swirl: Mix in 2 tbsp sugar-free peanut butter for an indulgent twist.
Seasonal Options:
- Winter craving? Sprinkle crushed sugar-free peppermint on top.
- Summer treat? Fold in diced peaches or fresh strawberries.
Serving + Storing
How to Serve It:
Scoop it into keto-friendly waffle cones, add a sprig of mint for flair, or layer it with granola for a parfait. Want Instagram-worthy presentation? Edible flowers are your best friend.
Storing Tips:
- Keep it in an airtight container in the freezer for up to two weeks.
- If it hardens too much, let it sit for 10 minutes or microwave in 5-second bursts to soften.
Want portion control? Freeze the mix into silicone molds for individual ice cream bites!
The Takeaway
This isn’t just ice cream. It’s comfort food, nostalgia, and health goals all rolled into one creamy bite. Whether you’re curious about keto or just looking for an excuse to try something new, this recipe is here to show you that healthy can still feel indulgent.
Ready to dig in?
PrintNinja Creami Keto Raspberry Cottage Cheese Ice Cream
This creamy, tangy, and refreshing keto-friendly ice cream combines the richness of cottage cheese with the tart sweetness of raspberries. A crunchy nut topping adds a delightful texture, making it the perfect guilt-free dessert for summer or anytime!
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for nut topping)
- Total Time: 4 hours 20 minutes (includes Freezing Time)
- Yield: 4 scoops 1x
- Category: Dessert
- Cuisine: Keto, Low-Carb
Ingredients
Ice Cream Base:
- 1 cup full-fat cottage cheese (Good Culture recommended)
- ½ cup fresh raspberries (or thawed frozen raspberries)
- ¼ cup keto sweetener (erythritol, monk fruit, or allulose)
Optional Nut Topping:
- 1 tablespoon butter
- ¼ cup pecans, chopped
- 1 teaspoon keto sweetener
Instructions
- Prepare Nut Topping (Optional):
Heat a small skillet over medium heat. Melt butter, then add chopped pecans and sweetener. Stir constantly for about 3–4 minutes until the nuts are toasted and fragrant. Remove from heat and let cool completely. - Blend the Base:
Add cottage cheese to a blender or food processor. Blend until smooth and creamy, eliminating any curds. Add half the raspberries and all the sweetener, then blend again until well combined. - Layer and Freeze:
Pour the mixture into a shallow freezer-safe container. Gently fold in the remaining raspberries to create swirls of fruit throughout the base. Sprinkle the cooled nut topping evenly over the surface (if using). Cover with a lid and freeze for 2–4 hours until firm but scoopable. - Serve and Enjoy:
Scoop into bowls or cones and serve immediately! If frozen solid, let it sit at room temperature for about 10–15 minutes to soften before serving.
Notes
- Serving Suggestions: Garnish with fresh mint leaves or extra raspberries for a pop of color. Pair with keto-friendly chocolate sauce for an indulgent treat!
- Tips & Tricks: For smoother ice cream, stir or scrape the mixture every hour during freezing to break up ice crystals if not using a Ninja Creami. Taste-test your base before freezing to adjust sweetness levels based on your preference and raspberry tartness.
- Storage & Reheating: Store leftovers in an airtight container in the freezer for up to two weeks. To soften, let it sit at room temperature for 10–20 minutes or microwave in short bursts (5–10 seconds). Avoid over-melting to maintain texture!