Ninja 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
Scale
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!