High Protein Strawberry Cottage Cheese Ice Cream (Keto Friendly) (Edit recipe)

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This High Protein Strawberry Cottage Cheese Ice Cream is not only incredibly easy to make, but it’s also packed full of protein, vitamins, and nourishing fats. All you need is 3 simple ingredients for the ice cream and a few optional ingredients to make it even tastier, a food processor, and a freezer. Whip up a big batch at the beginning of the week and enjoy it as a snack or a high protein low carb dessert, that’s so satisfying!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 6

Ingredients

1 cup Cottage Cheese, full fat
.5 cup Strawberries
.25 cup Granular Sugar Substitute - Swerve
.25 tsp Xanthan Gum
.25 cup Hazelnut
1 tsp Granular Sugar Substitute - Swerve
1 Tbsp Butter, Unsalted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by making the crumb (if you choose to). Toss hazelnuts (or any other nuts), Swerve, and butter into your food processor, high-powered blender or immersion blender. Pulse until you get a nice, crumbly texture. Set aside.
Next, itu2019s ice cream time! In the same food processor, blend full-fat cottage cheese, half of the strawberries, Swerve, and Xanthan Gum (if you choose to) until you achieve a creamy texture.
Pour the ice cream mixture into two 6oz (200ml) freezer-safe containers or one 12oz freezer-safe container. This is great for portion control and ensures you wonu2019t be tempted to eat it all in one go!
Sprinkle the top with your crumb mixture and the rest of the strawberries. Pop it in the freezer and freeze it for a minimum of 2 hours.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	10 g
Carbohydrates:	5 g
Protein:	6 g
Cholesterol:	12 g
Sodium:	123 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.