Description
A creamy, dreamy three-ingredient cottage cheese ice cream keto treat with rich peanut butter flavor, 13g of protein per serving, and only 5 net carbs per scoop.
Ingredients
Units
Scale
- 3 cups (670g) full-fat 4% cottage cheese
- 2/3 cup (160g) natural peanut butter, no added sugar or oil
- 3/4 cup (177ml) allulose syrup
Instructions
- Toss the cottage cheese, peanut butter, and allulose syrup into your blender.
- Blend on high until everything looks completely smooth and creamy, with no lumps hiding at the bottom.
- Stop and scrape down the sides once or twice as needed.
- Taste and add a splash more syrup if you want it sweeter, then blend again.
- Pour the mixture into a 9 x 5 inch loaf pan.
- Press a piece of plastic wrap right onto the surface so no ice crystals form on top.
- Slide the pan into the freezer for about 4 hours, or overnight for best results.
- Pull the pan out about 5 to 10 minutes before serving to soften slightly.
- Scoop like regular ice cream and serve with your favorite toppings.
Notes
Stick with 4% milkfat cottage cheese, low-fat versions turn out icy. Use natural peanut butter where you have to stir the oil in. Store leftovers in an airtight container in the freezer for up to two weeks.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 15mg