Salted Caramel Cottage Cheese Ice Cream (Ninja Creami) (Edit recipe)

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Salted caramel cottage cheese ice cream that scoops smooth straight from the freezer, made in the Ninja Creami with five ingredients and real homemade caramel – no protein powder, no pudding mix, no dates. It’s high protein, low carb and sugar-free. I’ve made this every Sunday since I first came up with the recipe and it never lasts past Tuesday. I’m the only one in my house eating high protein low carb, so a single pint with two servings is the right size for me. The cottage cheese does the protein work and it’s gluten-free and diabetic-friendly.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

5

Serves: 2

Ingredients

6 Tbsp Allulose
1 Tbsp Butter, Unsalted - Kerrygold
.5 tsp California Sea Salt - Primal Palate
5 Tbsp Heavy Whipping Cream
1 cup Cottage Cheese

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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

Add the allulose to a small light-colored pan over medium-low heat. Don't stir, just swirl every thirty seconds.
The allulose will melt and turn pale gold. Keep swirling. Pull the pan off the heat when the color hits amber, a warm copper-orange. It moves fast, gold to burnt in thirty seconds.
Whisk in the butter and the salt. It will bubble aggressively, that's normal.
Slowly drizzle in 3 tablespoons of the heavy cream while whisking. It will sputter and steam, keep whisking until smooth.
Pour the caramel onto a heat-safe bowl. It thickens as it cools to room temperature, about 15-20 minutes.
Once cool, blend the cottage cheese alone until smooth. Add the remaining 2 tablespoons heavy cream and the caramel, then blend just until combined. Don't over-blend or the cream turns to butter.
Taste the base before pouring. If you want it sweeter, blend in a little more allulose.
Pour into the Ninja Creami pint container, not past the max line. Freeze flat for 24 hours.
Next day, rest the pint on the counter for 10 minutes, then spin on Ice Cream setting. If the texture is crumbly after the first spin, run Re-Spin.
Scoop, top with flaky sea salt, and serve.

Notes

Store: Keep in the freezer with the lid on. Eat within 1 week for best texture, or up to 3 months. Run a Re-Spin to bring back scoopable texture.
Without a Ninja Creami: The base will still freeze in any container, but the texture will be icier rather than scoopable.
Caramel shortcut: Use store-bought sugar-free caramel sauce (about 1/4 cup) instead of making it from scratch, brings the recipe to 3 ingredients.
Serve with: A warm cottage cheese brownie mug cake.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	228
Fat:	18 g
Carbohydrates:	48 g
Protein:	16 g
Cholesterol:	71 g
Sodium:	954 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.