Cottage Cheese Ice Cream Low Carb Recipes

HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &

Healthy 6

After much tweaking, this is my beloved cheesecake recipe. I always have a slice of this in my fridge. I love that I can eat it and not worry about my hips paying for it later. This recipe is for a 6" cheesecake, which makes a lovely five servings. Who needs a massive one anyway? I would eat way too much. Need a 8" cheesecake? Add a full 8 oz. of cream cheese, two full eggs, and increase sugar to 3/4 cup.

Provided by Cake Baker

Categories Cheesecake

Time 45m

Yield 1 cheesecake, 5 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces cream cheese, 1/3 less fat
2 cups fat-free cottage cheese
1/2 cup sugar (or Splenda)
1 teaspoon vanilla
1 tablespoon lemon juice
1 teaspoon chia seeds, milled
1 egg
1 egg white

Steps:

Preheat oven to 450 degrees.
In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
Yummy Variations: Just omit lemon juice and then. . .
Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.

PROTEIN PACKED LOW CARB ICE CREAM

Protein Packed Low Carb Ice Cream image

This recipe comes from the healthy indulgences blog. I made the non-chocolate version and I really liked it, my family wasn't a fan, but I love plain yogurt and cottage cheese. The main ingredient in the ice cream is cottage cheese. If you make it I suggest you eat it in a span of 6 hours or it gets too hard, it would be great as popsicles.

Provided by valgal123

Categories Frozen Desserts

Time 30m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cottage cheese or 1 cup ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon lemon extract
4 tablespoons artificial sweetener
1 cup cottage cheese or 1 cup ricotta cheese
1/2 teaspoon almond extract
1/4 teaspoon pure vanilla extract
2 tablespoons cocoa powder
1/4 cup pasteurized liquid egg-whites or 1/4 cup light coconut milk
4 tablespoons artificial sweetener

Steps:

Combine ingredients in a blender or magic bullet. Puree until smooth and free of lumps, scraping down the food processor a few times. Freeze according to your ice cream manufacturer's directions. Store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix). You can always pop the container in the microwave for a few seconds to defrost.

Nutrition Facts : Calories 479, Fat 20.4, SaturatedFat 12.8, Cholesterol 63, Sodium 1703.9, Carbohydrate 20.2, Fiber 3.7, Sugar 2.5, Protein 54.7

COTTAGE CHEESE ICE CREAM (LOW CARB)

Cottage Cheese Ice Cream (Low Carb) image

This is really yummy! It reminds me of cheesecake ice cream. It is low carb and sugar free.

Provided by Cheryl Chavez @cheryllynnchavez

Categories Ice Cream & Ices

Number Of Ingredients 4

Ingredients

1 24 ounce(s) container of 4% cottage cheese
1 1/3 cup(s) heavy whipping cream (can use half and half or a combination of half and half and heavy cream)
1 teaspoon(s) pure vanilla extract
1 cup(s) ideal sweetener (or splenda)

Steps:

Blend cottage cheese until smooth in food processor or blender (I use my blender) Add remaining ingredients, mix well.
Pour into ice cream maker and freeze according to directions for your particular freezer.
This recipe makes 1 quart of ice cream. This ice cream will freeze rock solid when put into the freezer. To make it easier for later serving, I put muffin/cupcake liners in my muffin tins and fill each with 1/4 cup portions and put into the freezer. Once the ice cream is frozen solid, I remove the portions and put into gallon freezer bags. I get 16 servings.

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