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Top-down view of light green Keto Cottage Cheese Ice Cream scoops dusted with cocoa powder.

Ultimate Mint Chocolate Keto Cottage Cheese Ice Cream

Enjoy a dense, refreshing Keto Cottage Cheese Ice Cream packed with high protein, sugar-free dark chocolate chunks, and a light minty flavor. Perfect for satisfying dessert cravings without the carbs.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 scoops
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups full-fat cottage cheese 450g, minimum 4% milkfat
  • 1/3 cup powdered allulose 40g, prevents hard freezing
  • 1/4 cup heavy whipping cream 60ml
  • 1 tsp peppermint extract 5ml
  • 1 drop natural green food coloring Optional, for a light greenish hue
  • 1/2 cup sugar-free dark chocolate chunks 85g
  • 1 tbsp unsweetened cocoa powder 5g, for dusting
  • 1 tbsp extra dark chocolate chips 15g, for topping

Equipment

  • 1 High-speed blender Essential for blending the cottage cheese until completely smooth.
  • 1 Freezer-Safe Loaf Pan Used for chilling and setting the ice cream base.

Method
 

Preparation and Freezing
  1. In a high-speed blender, combine the full-fat cottage cheese, powdered allulose, heavy whipping cream, peppermint extract, and natural green food coloring. Blend on high for 60-90 seconds until the mixture is glossy and completely smooth with no curds remaining.
  2. Transfer the smooth, pale green mixture into a freezer-safe loaf pan. Using a silicone spatula, gently fold in the sugar-free dark chocolate chunks until evenly distributed.
  3. Cover the surface directly with plastic wrap to prevent ice crystals. Place in the freezer for 3-4 hours until it reaches a firm soft-serve consistency.
  4. Let thaw at room temperature for 15 minutes if frozen solid. Portion two large scoops into a small ceramic bowl, dusting the top with unsweetened cocoa powder and scattering extra dark chocolate chips before serving.

Notes

Tip 1: Always use full-fat cottage cheese to prevent an icy texture.
Tip 2: Run your ice cream scoop under hot water for perfectly round, dense spheres.