Low-Carb Keto Strawberry Cottage Cheese Ice Cream

This content originally appeared on Sugar-Free Mom. Republished with permission.

Just 3 simple ingredients to make this high protein keto strawberry cottage cheese ice cream! This is a perfect dessert for anyone on a keto diet, low carb diet or just watching their sugar intake! It’s got 13 grams of protein and 6 g net carbs per serving!


When my keto peanut butter cottage cheese ice cream went viral on social media, I new I needed a fresh fruit version of this delicious ice cream and of course, I chose in season fresh strawberries.

I adapted this strawberry cottage cheese ice cream from my keto strawberry cottage cheese mousse that uses gelatin to thicken. I removed the gelatin and tested first without an ice cream machine before testing it again using an ice cream machine.

In my opinion, if you want a creamy ice cream that has the texture and taste of traditional ice cream, I would recommend churning in an ice cream machine.

Cottage cheese ice cream became popular thanks to Lainie Cooks on TikTok who first shared this healthy ice cream recipe. It quickly became a viral ice cream recipe because of how simple the ice cream base is to make.

Lainie and other bloggers on tiktok – make it using maple syrup or honey to sweeten the cottage cheese mixture, but I’m making it a sugar free ice cream recipe using natural sugar free sweeteners.


Whether you use fresh strawberries or frozen strawberries, this simple recipe is a high-protein dessert that curbs the sweet tooth!

This high protein treat has 7 total grams of carbs per serving.

This recipe makes 4 large servings. All the rest of the nutritional information and full ingredient list is at the bottom of this post in the printable recipe card.

If you’re not used to eating less sugar yet, you may want to add additional low carb sweeteners to this recipe since the natural sweetness of the strawberries is mild and the Allulose is also not very sweet like typical sugary ice cream.


The first step for this sweet treat is choosing your cottage cheese since it is the main ingredient needed.

Whole milk, full fat cottage cheese is best if you truly want a creamy texture, but low fat cottage cheese will work, just understand it will not be as creamy.

I do not recommend fat-free cottage cheese as it will form ice crystals and set hard as a rock.

The specific brands I like are the Green Valley Lactose Free Cottage cheese since my daughter and I have a lactose intolerance, this works better for us without stomach issues.

The Good Culture brand is also great if you don’t have a lactose intolerance.


The best part about this recipe since it doesn’t contain eggs like typical ice cream is that you can use any sweetener of choice you like.

The reason I use Allulose in liquid form is before it helps the ice cream not set so rock hard and provides a creamier texture even though we aren’t using an ice cream maker.

You could also make my Keto Simple Syrup to replace Allulose. Granulated Allulose will also work in this recipe.

My Sweetener Guide & Conversion Chart can help you choose a different low carb sweetener and decide how much to replace the Allulose with that I used in this recipe.


If you want to turn this into a strawberry cheesecake ice cream you certainly can. I’d recommend doing a combination of half cottage cheese and half cream cheese.

Simply remove half of the whole milk cottage cheese and replace with 8 ounces of full fat cream cheese to your cottage cheese mixture in your blender before adding to your ice cream machine.


You have a few options to easily make the best homemade ice cream recipe with a smooth texture!

Food Processor– Many of the cottage cheese recipes use a food processor and while this works well, if you don’t have one, you can choose these other options below.

High-Powered Blender– I used my Vitamix because it is a high speed blender and works well to remove the clumps of cottage cheese in just a couple of minutes.

Ice Cream Machine– You can use an ice cream maker after blending or processing the ice cream mixture first. This will also help the ice cream mixture to stay softer after freezing for more than a few hours. I have an ice cream attachment for my Kitchenaid.

Ninja Creami– You could absolutely make this ice cream using a ninja cream. First process or blend then add to your freezer-safe container and freeze overnight. The next day follow the cream instructions and you’ll have a delicious high protein ice cream.

Immersion blender– Lainie made a single serving version of her cottage cheese ice cream using an immersion blender then placed it back into the cottage cheese container, but for more than one serving, you will either need to use the food processor or high-speed blender.


Keto Peanut Butter Cottage Cheese Ice Cream
Keto No Churn Vanilla Ice Cream
Keto Butter Pecan Ice Cream
Dairy Free Chocolate Ice Cream
Keto Coffee Ice Cream
Keto Cookies & Cream Ice Cream


Low Carb Keto Strawberry Cottage Cheese Ice Cream

Just 3 simple ingredients to make this high protein keto strawberry cottage cheese ice cream! This is a perfect dessert for anyone on a keto diet, low carb diet or just watching their sugar intake! It’s got 13 grams of protein and 6 g net carbs per serving!
Prep Time 15 minutes minutes
Servings 4 @ 5 ounces
Calories 122kcal


16 ounces full-fat cottage cheese or 453 grams5 ounces strawberries or 149 grams frozen (strawberries can also be used)¼ cup Allulose liquid form or see notes above


1 teaspoon vanilla extract1 scoop vanilla collagen peptides1 teaspoon berry liquid stevia or vanilla liquid stevia


Place the cottage cheese, strawberries and allulose into a high-speed blender or food processor. Blend for 5 minutes until the clumps of cottage cheese are gone and the texture is smooth.
Taste and adjust sweetener. Use any optional ingredients you like. I find that a little vanilla extract really enhances the sweet flavor of whatever sweetener you are using.
Pour the mixture into an ice cream machine and follow manufacturer’s instructions. See notes above if you decide not to use an ice cream machine. If not using an ice cream machine, simply pour into a small loaf pan or 4 small freezer-safe containers for easy portion control.
This makes 4 servings at about 5 ounces each.
Store in an airtight container in the freezer for up to 3 months.


Net Carbs: 6 g


Sodium: 358mg | Calcium: 100mg | Vitamin C: 21mg | Vitamin A: 163IU | Sugar: 5g | Fiber: 1g | Potassium: 172mg | Cholesterol: 19mg | Calories: 122kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 0.2g | Saturated Fat: 2g | Fat: 5g | Protein: 13g | Carbohydrates: 7g | Iron: 0.2mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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