This chocolate ice cream is low sugar, high protein, low carb and keto-friendly. The ice cream needs just 3 ingredients and is easy to make. No ice cream maker and no churning needed.
Scoops of chocolate ice cream in a dish

This healthier chocolate ice cream is creamy and chocolatey. You can also customize it with mix-ins like chocolate chips.

Ingredients

  • Cocoa powder
  • Cottage cheese
  • Allulose syrup

Cocoa powder: Make sure to use Dutch process cocoa powder which has a richer cocoa flavor and is less bitter and less acidic compared to natural cocoa powder. Because this recipe has only a few ingredients, you do taste the cocoa powder so you want to use a good quality cocoa powder.

Cottage cheese: This recipe works best with a high protein cottage cheese that blends easily. You want to choose a brand that will blend fully smooth. Also make sure to use 4% cottage cheese. Low fat cottage cheese will make the ice cream icy.

Allulose syrup: Using allulose is key to the ice cream turning out creamy. Other types of low carb sweeteners will crystallize when frozen, but allulose does not. I used allulose syrup. You can also use granular allulose, but you will need to turn it into a syrup before using it, which can easily be done by cooking it with some water.

How to Make Chocolate Cottage Cheese Ice Cream

  • The cottage cheese and allulose syrup are blended in a high powered blender until smooth. Add the cocoa powder and blend until smooth and uniform in color.
  • Pour the mixture into a freezer-safe loaf pan or similar container and freeze ice cream until it is firm but scoopable. If the ice cream is too firm, you can let it sit at room temperature for a few minutes to let it soften before scooping.

Chocolate ice cream in a ceramic dish with a spoon

Expert Tips

  • This ice cream needs to be made with allulose syrup and not with low carb sweeteners that use other sugar substitutes like erythritol or monkfruit. The latter will crystalize when frozen, creating a grainy ice cream rather than a smooth and creamy ice cream.
  • You can adjust the amount of cocoa powder and sweetener to suit your personal preference.

A bowl with scoops of chocolate ice cream

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5 from 2 votes

3 Ingredient Keto Chocolate Ice Cream

This Keto Chocolate Cottage Cheese Ice Cream is rich, creamy, and packed with protein, all with just three simple ingredients. Blending cottage cheese with cocoa and allulose creates a smooth, chocolatey frozen treat that tastes surprisingly indulgent while staying low in carbs and sugar. No ice cream maker required!
Servings: 6 servings
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 2 cups (424g) 4% cottage cheese
  • 1/2 cup (4 fl oz/118ml) allulose syrup
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder

Instructions
 

  • Add the cottage cheese and syrup to a high powered blender. Blend until completely smooth and creamy, scraping down the sides as needed. There should be no visible cottage cheese curds remaining.
  • Add in the cocoa powder and blend until smooth. The mixture should be uniform in color. You can taste and adjust the amount of cocoa powder and syrup as needed.
  • Transfer the mixture to a freezer-safe container and smooth the top. Cover and freeze for about 4 hours, or until firm but still scoopable.
  • If the ice cream is frozen solid, let it sit at room temperature for 10 to 15 minutes before scooping. Serve immediately. Store any uneaten ice cream in an airtight freezer-safe container in the freezer.

Notes

  • Make sure to use 4% cottage cheese. Low fat cottage cheese will make the ice cream icy.
  • Make sure to use allulose syrup. Other types of low carb sweeteners do not work well because they crystallize when frozen.
  • You can make allulose syrup with granular allulose. You will need 3/4 cup granular allulose and 1/4 cup water. Mix on the stove over medium low heat until the allulose is dissolved. Remove from heat and cool completely before using. 
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.
Serving: 1serving, Calories: 82kcal, Carbohydrates: 25g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Sodium: 244mg, Fiber: 1g, Sugar: 3g, carbs from allulose: 20g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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