Go Back
Cottage cheese chocolate ice cream recipe – high-protein healthy dessert no churn

Cottage Cheese Chocolate Ice Cream

This high protein ice cream uses just 6 ingredients and a blender to make. Cottage cheese gives it a creamy texture and a solid 12 grams of protein per serving, while allulose keeps the sugar low. It comes together in minutes, freezes in a few hours, and tastes like real chocolate ice cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method

Ingredients
  

  • 1 3/4 cups 2% milk reduced fat cottage cheese
  • 2 tablespoons coconut oil
  • 1/2 cup natural calorie-free sweetener allulose, stevia, monk fruit etc.
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions
 

  1. Add all of your ingredients into a blender or food processor.
  2. Blend until smooth. It depends on how powerful your blender is but it will take several minutes.
  3. Take out a large bowl or a mason jar and pour your mixture into the mason jar. If your blender is not powerful enough and there are still chunks, pour your mixture through a fine sieve to get rid of some of the chunks.
  4. Freeze it for at least 3-4 hours. You can optionally stir every hour to reduce iciness but that is not required.
  5. After 3-4 hours, let it rest on the counter for 10-15 minutes before scooping.
  6. Serve.