Cottage cheese ice cream
Blended cottage cheese and raspberries, frozen and stirred into a creamy, scoopable ice cream.
- Hands-on
- 12 min
- Total time
13 min, show breakdown
- Prep 8 min
- Cook 0 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 4
- Cost/serving
- $2.68
Per serving
- Calories
- 215
- Protein
- 24 g
- Fiber
- 2 g
- Net carbs
- 13 g
- Fat
- 5.4 g
High in (% Daily Value per serving): Selenium 49%, Riboflavin (B2) 45%, Vitamin B12 44%, Calcium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
2 cups cottage cheese, 2% (452 g), 2% or full-fat
Same amount as: 480 mL.
4 tbsp allulose (48 g)
Same amount as: 60 mL.
1 tsp vanilla extract (4.2 g)
Same amount as: 5 mL.
½ cup raspberries, fresh or frozen (62 g), fresh or frozen
Same amount as: 120 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. A small loaf pan or a 20 cm (8 in) dish holds up to 4 servings. Keeps 1 week in the freezer; let it soften 15 minutes before scooping.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (283 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 215 | ||
| Total fat | 5.4 g | 7% | |
| Saturated fat | 2.7 g | 14% | |
| Cholesterol | 27 mg | 9% | |
| Sodium | 774 mg | 34% | |
| Total carbohydrate | 39 g | 14% | |
| Dietary fiber | 2 g | 7% | |
| Total sugars | 11 g | ||
| Net carbs† | 13 g | ||
| Protein | 24 g | 48% | |
| Vitamin D | 0.23 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 0.58 mg | 3% | |
| Potassium | 332 mg | 7% | |
| Vitamin A | 46 mcg | 5% | |
| Vitamin C | 8.1 mg | 9% | |
| Vitamin E | 0.31 mg | 2% | |
| Vitamin K | 2.6 mcg | 2% | |
| Thiamin (B1) | 0.06 mg | 5% | |
| Riboflavin (B2) | 0.58 mg | 45% | |
| Niacin (B3) | 0.51 mg | 3% | |
| Vitamin B6 | 0.15 mg | 9% | |
| Folate | 34 mcg | 8% | |
| Vitamin B12 | 1.1 mcg | 44% | |
| Magnesium | 32 mg | 8% | |
| Zinc | 1.3 mg | 12% | |
| Selenium | 27 mcg | 49% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Put the cottage cheese, allulose, vanilla and salt in the blender.
Blend 1 minute. Scrape down the sides with the spatula. Blend 1 minute more.
Done looks like: Completely smooth and glossy, like thick cream. No curds left when you rub a drop between your fingers. Taste. It should taste a bit too sweet now; cold dulls sweetness.
Pour into the baking dish (or a loaf pan). Drop the raspberries on top and swirl them in with the spatula.
Freeze. Every 30 minutes, stir hard with the spatula, scraping the frozen edges into the middle.
Done looks like: After 2–3 hours, thick and scoopable, like soft-serve that holds its shape. Scoop and serve, or cover and freeze. Soften frozen-solid ice cream 15 minutes on the counter.
Equipment
Blender $30–100
What to look for
- Handles frozen fruit without stalling
- Jar that is easy to take apart and rinse
Skip: Expensive high-speed blenders unless you blend every day. A personal blender works for one serving.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Grainy texture | Curds not fully blended. | Blend the full 2 minutes and scrape down in between. It should feel silky before it goes in the freezer. |
| Rock hard and icy | Not stirred while freezing, or sweetened with erythritol, which freezes hard. | Stir every 30 minutes. Use allulose; it keeps the ice cream soft enough to scoop. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use cottage cheese made from pasteurized milk (check the label).