This low carb cake batter ice cream is made with blended cottage cheese!!
It’s the year of cottage cheese! Did you ever think you would hear that phrase? Not me. I do not like cottage cheese. I cannot handle the texture. But when you blend up cottage cheese, that problem goes away. It becomes this thick and creamy texture. I have gone crazy with blended cottage cheese lately. Here is my latest concoction, sugar-free cake batter ice cream!
Bonus points: I made this recipe without an ice cream maker!
And this recipe comes together so fast!! I bought a bottle of cake batter extract months ago and I forgot why I bought it. While in the kitchen today making other blended cottage cheese recipes, this ice cream was born. It takes just a few minutes to make and then the hard part comes, it needs to go in the freezer for a bit. It turned out perfect. If you don’t have any cake batter extract, maybe try other flavors of extract. Cherry, almond, orange, mint, etc.
I had hubby record me stirring the cottage cheese ice cream so you can get an idea of what the texture is like.
I had the cottage cheese container in our deep freeze for at least an hour, maybe two. I went to stir it but it was the perfect consistency. I had planned on using my ice cream maker but it wasn’t in the freezer. I am so happy it wasn’t. Now I know you can have perfect blended cottage cheese ice cream without one!! If you are worried about the texture, make sure you blend all of the lumps out and make the cottage cheese smooth.
This recipe does have a special ingredient in it but I am sure you can sub it out.
I used Vanilla protein powder. If you only have plain, I would add extra sweetener and vanilla. I used one serving which is one scoop. If you have a different brand and it calls for 2 scoops, start with one and taste. Two scoops might give you too much of a protein powder taste. I would use powdered sweetener as well as liquid, but not granulated. That might be too gritty in the end product.
Taste it before freezing it.
I wouldn’t freeze it before tasting it. I doubt it will get sweeter or stronger flavored while it’s in the freezer. And definitely go slow with the extracts and sweeteners. If you add too much, you can’t take it out. Here’s the cake batter extract I used. It turned out great. I also used Daisy 2% cottage cheese. I don’t know if that will make a difference in the end product, but I wanted to share.
One more thing. If you eat the whole thing you will be eating 5 grams of fat, still under the guidelines of a fuel pull. The cottage cheese I used is 2.5 grams of fat per 1/2 c and this recipe uses 1 cup. Eat half and share, or save for later. Or eat the whole thing by yourself. That’s what I did.
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Low Carb Cake Batter Ice Cream
Ingredients
- 1 C Cottage Cheese
- 1 Scoop Vanilla Protein Powder
- 1 t Cake Batter Extract
- 1 t Vanilla Extract
- Additional sweetener as needed I used a little liquid stevia
- Rainbow Sprinkles if desired
Instructions
- Put all of your ingredients in whatever you are going to blend them in. Blend until smooth. Depending on the strength of what you are using, you might need to shake it or scape the sides and blend again.
- Taste, adjust as needed. Scrape contents into what you are going to freeze it in. I used a cottage cheese container. Freeze for as long as you need it to freeze. I wouldn't go too long. I imagine it would freeze solid.
- Remove from freezer. Stir and scoop into a bowl.
