Super Easy No-Churn Cottage Cheese Keto Ice Cream

[@emilysaunt5748]

I've made this using only unstrained cottage cheese, cocoa powder, and artificial sweetener and it was fabulous.

[@ewcraigs]

Which sweetener?

[@emilysaunt5748]

​@@ewcraigs I like allulose plus a drop or two of sucralose

[@hmlab1075]

Since you're adding cream to the mixture, just use a tad less (of the cream) rather than strain the cottage cheese...

[@mateochavez1192]

Id say straining cottage cheese is insane 🤪

[@bdenny61]

It seems that we are straining the equivalent to cream only to add cream. I'd say leave the straining part out unless it gives a significantly inferior ice cream. Ya know the kind that is crystalline. 🙂

[@mako17cc]

A simple method to remove the liquid from the cheese... use a fine mesh strainer and just wash the cheese under cold water. Very simple, quick, and works very well.

[@lisahause8705]

Yes, that’s what I do! Works every time!👍🏻

[@nikkijack911]

Interesting tip.thanks ya'll

[@kaakrepwhatever]

Me, too.

[@pattylyman7907]

@mako17cc WOW. Tried it and it is genius. Thanks for the tip.

[@nikkijack911]

@@markanne54 feel free to experiment and let us know. I wonder if it would act as a thickener for gravy or more like to use in a smoothie or shake

[@keinohrtini]

I fixed the keto struggle by meal prepping. I turned to non-keto foods when my hunger was overbearing and I had nothing keto I could eat immediately. Meal prepping was a game changer for me

[@judydavis2944]

I agree!

[@erinmaxwell8133]

Same

[@debygiannioti4271]

Yep!!! Works like a charm with every kind of diet. I even bought a vertical freezer so I have enough space for prepared food... After an initial adjustment period, I realized it's less work, easier and helps me stay on track!

[@hotpinkflamingoaz]

Keto over 6 years here. It really does get easier the longer you do it. You don’t even think about it really. There’s so many more options now than there were when I started too!

[@sharonwilliams6673]

Since I’ve been keto/low carb the one thing I miss is a really good chocolate ice cream that doesn’t require an ice cream maker. Even after losing 140 pounds with 45 to go, I still have my days I struggle a lot.

[@lizchukwu2626]

@@sharonwilliams6673 Wow, well done Sharon, that’s incredible👏🏽👏🏽👏🏽👍🏽👍🏽👍🏽😘😘😘 I made a chocolate style ice cream 2 weeks ago with avocado, cacao, coconut milk, erythritol sugar, vanilla extract, 1 tbsp honey. This quantity made 8 servings at 3.1g per serving and 94 calories. However, I portioned my servings by a third to drive my calories and carbs down so that I could accomodate a slice of almond cake with it. Its great as a treat. This time round, I am treating my keto journey with reverence and cooking what I love with adaptations. Its a lot of experimentation and improvising, however as I love to cook, this has been so much fun. All the best to you, you are nearly there💪🏽

[@esthersmith3341]

Congratulations on our success.❤❤❤

[@lorimontalvo1636]

Liquid allulose keeps frozen desserts from becoming rock solid. ❤

[@jm22918]

yes it does and you don't need much

[@dianegougelet1829]

Hi Lori~ I heard that adding vodka (or another flavored liquor) to the ice cream mixture also prevents the finished ice cream from becoming a frozen solid mass. Oh the fun that can be had! 🙋

[@rancid216]

This my base Keto ice cream recipe that I use in my Ninja Cream 100g allulose 20g unflavored protein isolate 2/16 tsp locust bean gum 1/16 tsp guar gum 1/64 tsp xanthan gum 1 cup heavy cream 1/2 cup cold filtered water 2 large eggs 10-12 drops liquid Splenda For flavor some of the Keto Chow flavors work well.

[@jbeargrr]

I'm pretty sure you can just use dry allulose. I've read that Bochasweet also keeps it from getting too hard.

[@coffeewithlinda]

Powdered allulose works the same.

[@missgrammie]

I have said this before, and will say it again. I love your videos. I was watching this and I was eating my breakfast, and I took a drink about the time you were looking for a lid, and I nearly sprayed what I had in my mouth. It made me laugh so hard. I just happened to look up and all I could see was your head. You’re hilarious. I love your videos.❤❤❤❤

[@carolinemotte332]

YES! ME TOO, he keeps me laughing, I love his videos!!!!!!

[@dlodge4966]

The longer you are one keto the easier it gets. I used to LOVE pizza like I could eat almost anything whole one myself. I tried some at work after not having any for over a year and was totally grossed out! I called that a win!

[@trisheilers]

I make a crustless pizza Casserole that is a big hit even for folks not on keto!

[@lizchukwu2626]

I made a vegan coconut pizza crust the other day and oh boy, the pizza tasted so good 👍🏽

[@tarahazelrigg6467]

@@lizchukwu2626 Please come back and share the crust recipe!!

[@lizchukwu2626]

@@tarahazelrigg6467 Sure👍🏽 Here goes 😘 Low carb Coconut Pizza Crust(original recipe courtesy of @adrianread1189 thank you 🙏🏽) Ingredients 1/2 cup (56g) of coconut flour 1 Tbsp Psyllium Husk 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Italian seasoning 1 tsp Xanthum gum Salt & Black pepper (optional or just for taste - I feel the other herbs are enough) 1/2 cup of hot water Preheat oven to 450.F/230.C Mix all dry ingredients in a bowl and add the hot water bit by bit, stirring with a spatula until the dough is formed. Allow the dough to rest for 10 mins. Cut out 2 parchment papers and glaze with oil, using your hands place the dough on one parchment paper and flatten with your hand cover the dough with the other parchment paper and roll the dough out to your preferred thickness * equally you can mould the dough with your hands to your desired thickness. * I divided my dough into 2 portions, baked and froze one portion for later use. Place the parchment paper with the dough in the oven on the rack directly or onto a pizza tray and bake for 10-15 mins. Keep an eye on this and flip the pizza over depending on your taste. It should bake through if using a pizza tray with holes. Add your toppings *If you are baking a batch to freeze, bake for 5-6 mins on each side, then rebake for 5-6 mins on either side when you remove from freezer before applying your toppings. *I make my own Pizza base tomatoe and/pesto sauce as a primer, so use whatever suits your taste and preference. I remember years ago being taught to spread a bit of garlic butter to the base of pizza dough, before adding the pizza base sauce. Gives the pizza extra taste👍🏽 Macros for Keto, IF & Menopause dieters like me - see below👇🏽 For the whole pizza dough, this makes 8 slices/4 slices for half the dough 👍🏽 37 calories per slice 6.4g total carbs 2g Net carbs 4.4g Fibre 1.2g Starch 0.5g Sugar 1.1g Protein 1g Fat Bon Appetit

[@MamaSea888]

A crust made out of finely chopped chicken with eggs and salt, blended together and spread on a baking pan like a crust then bake for 20-30 minutes. You can then add whatever is your preference, I put Caesar salad on top of the chicken crust, it’s delicious

[@lowellmorton1708]

Erythritol will cause Ice cream to become hard. Allulose will cause it to freeze without becoming hard. It's what I always use when making keto ice cream and I've never been disappointed. Also, Allulose crystals are not as prominent, so I find I don't have to powder it, although, I would probably allow it to dissolve in warmed cream before adding.

[@itsmelaura1533]

The easiest way I have found to strain cottage cheese is to take a metal sieve that is large enough to hold a tub of cottage cheese. Then I take a bowl that the sieve fits into without touching the bottom. I dump the cottage cheese into the sieve, cover, put into fridge and let gravity do most all the work. This way nothing goes to waste as I use the whey that got separated in other recipes, like smoothies. I have found that not straining the cottage cheese first works well too.

[@joebonaiuto5554]

For those who can handle it, 1 to 2 TBLS of vodka will help it not to freeze rock hard. I sometimes add 1/4 cup of vodka and pour the mixture into those freezy pop stick bags...they are really cheap on amazon and most will come with a funnel to help fill them then zip lock them and freeze them for a few hours - makes a great summertime adult treat.

[@s6y9l]

You can achieve the same end with glycerine

[@ketokarbs3671]

No Use allulose

[@TigOlBitties69-69]

Yum

[@darlynmcintosh5417]

I made it but didn’t strain the cottage cheese. Worked great. Same on the pancakes!! Thanks for sharing

[@CookingWthDave]

That's great!

[@Naturegirl55]

I've been on keto 5+ years and Ice Cream is a MUST! Alulose is what I use to make it smooth, as Erythritol makes it crystally and harder. I learned from Keto Upgrade (Alysha) to make it in a plastic quart container (like the ones Chinese soup comes in) using a stick blender with a whisk. SO EASY! She also adds the Isopure whey powder in it. Thanks for your quirky recipes and "counter-side manner"!😆

[@nccrchurchunusual]

Allulose hurts my stomach

[@kaakrepwhatever]

@@nccrchurchunusual It gives me diarrhea, though I can occasionally tolerate small amounts. Usually I use pure monkfruit extract (liquid form) to sweeten things.

[@gennesamann4323]

Xylitol keeps the icecream softer and doesnt cause me gut issues. I also use 1/4 tsp. Xanthan gum in my ice cream and i never strain the cottage cheese. Works out great!

[@GinaMusings]

Hilarious. The size if the cheese cloth is ENORMOUS!! OMG, YOU'RE KILLING ME. Dave, yes, you can cut it. And yes, yiu need a bowl.

[@kaakrepwhatever]

Yes, he's buying fabric by the yard which has many different possible uses.

[@sharon6638]

For anything chocolate add 1teaspoon espresso powder depending on the size of your recipe. A full 9×13 brownie recipe I add 2teaspoons. You can put it in a very small amt of water, abt 1/2tablespoon to allow it to dissolve before you start to make the recipe. I add 1/2teaspoon of xanthum gum to ice cream & protein shakes for better texture. If you like orange sherbet make the vanilla recipe &add a couple of squirts of Walmart GV brand Orange Blast flavor enhancer. I add it to vanilla protein shakes. This seems like a pretty good recipe for keto! TY!

[@kimhorton7404]

Dave you’re so fun to watch! It drove me nuts though watching you try to scoop everything out of your Ninja chopper with a fork though! Lol, I kept thinking, use a little spatula! Anyhow, I’m going to try this, it looks great!

[@CookingWthDave]

Next time!

[@southernketo]

The easiest way to remove the liquid from cottage cheese is to use a salad spinner. I haven't done a ton of cottage cheese videos on my channel, but I found that works the best...

[@MrAcEsNeIgHtS1188]

🤘

[@kobidash3900]

I have a Fudgesicle keto recipe that is the bomb. It's so simple my cat can make it. It's one pot, no churn, and I just put it into Tupperware and put it in the freezer. Takes less than 10 mins to make and no cottage cheese. Let it sit out for 5 minutes or so and scoop away. Also, always use allulose it acts just like sugar and doesn't re-crystallize or be gritty. You can get it off of Amazon.

[@ZannaTaylor]

oooo please share ❤

[@kobidash3900]

​@@ZannaTaylorKeto Fudgesicle I double the original recipe. 1.5 cups of any type of milk or your choice (full on keto use almond milk unsweetened or some type of nut milk) 2 cups heavy whipping cream 6TBSP allulose (do not substitute) 2 TBSP cocoa powder (I use Hersheys special dark chocolate. 1 cup lily's dark chocolate chips In a sauce pot, put in milk and heavy cream. Keep some aside for the cocoa powder. Put on medium heat. Do not boil. Use the reserves to make a thin paste or a liquid it will be easier to blend into the liquid. You can always use more of your liquid. Put in allulose and stir till dissolved. Put in cocoa paste and blend. Add the chocolate chips a little at a time using a wisk until melted. Add another handful and repeat until completely melted in. I alternate between a wisk and a spatchula to make sure nothing sticks to the bottom. Taste and adjust. When I double it, I use 14 TBSP of allulose and 5 TBSP of the dark cocoa powder. I have a huge chocolate sweet tooth. Let it completely cool, stirring here and there as a skin does form on top. Put in Tupperware when cooled and put in the freezer overnight. Pull out, let sit 5 to 8, no more than 10 mins. Scoop away. It does tend to melt a bit fast but not fast enough to enjoy. I don't know what the calories are or what a serving is. I would guess a serving would be 3 ozjist like a Fudgesicle. I don't mess with putting them into popsicle molds and putting in wood popsicle sticks since the plastic sticks just slide out. Note: Allulose won't re-crystallize and comes out smooth. It acts just like regular sugar and even will caramelize. You can also run it through a mesh stainer to get rid of the skin that forms, but I don't go that far. I use skim milk/fat free milk as I can't stand the taste of almond milk. I'm also diabetic and for me and how my body responds to this recipe, it doesn't raise my blood sugar level up. Let me know if you try this recipe.

[@kobidash3900]

​@@ZannaTaylorI forgot to put in the recipe 2 tsp of vanilla. I usually add it at the very end

[@ZannaTaylor]

@@kobidash3900 YOU'RE SO AWESOME THANK YOU 😊

[@kobidash3900]

@@ZannaTaylor more than welcome

[@janegardener1662]

Cheesecloth works better if you rinse it in cold water and aqueeze it out before you use it. Your icecream looks good!

[@rhondapelletier2141]

I love your approach! I love your channel I just love your character in your demeanor. I feel like you’re in my kitchen, hanging out with me one drinking coffee, watching you bake, lol

[@blkbrn1952]

Looks really good. I bet chocolate and peanut butter together would be good too.

[@BillieSmith-dw1uu]

I love cottage cheese and whipped topping that is my treat once or twice a month and yes it gets hard sometimes I get off Ballance with my keto diet as well .God Bless You for your help

[@joyceedwards9652]

Dave's bread doesn't raise my sugar and I toast it put some sugar free jelly then 2 dippy eggs on it. Really good breakfast

[@ketokarbs3671]

Recipe please

[@TheInfo45]

I'm a big fan of just using nonfat cottage cheese let it strain for about an hour. Blended smooth how about a half a cup of milk of choice I like using cashew milk add a packet of sugar-free pudding mix. Very low-cal and very tasty

[@garys6898]

Fage yogurt by itself is like ice cream . Just throw some protein powder and sweetener in it and bam! It's awesome

[@leahrowe847]

Yes, Dave, it's a struggle to get back on full 100% Keto after falling off for many people, so don't beat yourself up; rather you should celebrate when you make it through 1/2, 3/4, & eventually a full Keto day again! Some people can cheat & pop right back on & do 100% the next day, others can't. We each must learn our quirks & trick our brains into doing what we know it needs; unfortunately, sugar, carbs, & all that crap are highly addictive & are like alcohol to the alcoholic, so once you fall off the wagon, it's hard to Detox & get back on bc the cravings are like a monkey on your back. Maybe next time you want to cheat, have it be several months from your start date, so you're a li'l more Detoxed & the craving afterwards won't be so controlling. I love your channel, recipes, & watching you in the kitchen....thanks for taking us along with you on this journey!

[@reneekeirstead719]

You are hilarious! Love your videos!

[@izibear4462]

Was coming to say this. Between Dave and the twins, I don't need a comedy channel. 🙂

[@ThriftedSpirit]

Love watching you learn about cheese cloth.

[@DangerZone-w6y]

Staying on Track? I found the more I lean towards carnivore the less difficult it is to stay on track. I do resort to KETOgenic like the one in this vid as reward. Sugar addiction is up there with addiction to crack or herion.. I would imagine. The up side of all this is loosing unwanted bodyfat... and feeling so much better/healthier. Hang in there Dave.. and keep the great vids coming.

[@BillieSmith-dw1uu]

Cottage cheese is awesome for different kinds of meals

[@Dawn-MarieMiller]

Any kind of allulose liquid or solid keeps the ice cream soft. At Walmart the Swerve Magic Baker sugar substitute has allulose in it and works great for ice cream and baking. It does not need to be all allulose but it does need some 😊

[@johnd4371]

ADHGuy… just a hot tip! I was still having KZbin play after your “ice cream” and High Falutin Low Carbplayed where he made keto ice cream from cottage cheese! A couple of things: 1. 1. Use “good culture: cottage cheese, he didn’t even have to strain it, and 2. His actually has the texture and consistency of ice cream! Might wanna watch his video…you might really like this ice cream.

[@gloriafinnegan3036]

I bought myself a Ninja Creme for my Birthday. After many different recipes I love the cottage cheese and half with fat free Trulife Milk. I now only make all vanilla the mix in whatever I'm in the mood for. I also add protein powder sweetener Allulose.

[@kaakrepwhatever]

I suggest freezing it in serving sized containers, which will be easy to take out, unmold, and smash up when you are ready to eat it.

[@MaryLindsey-z5v]

Hi Dave, Any time anything new, rinse it out. It will help drain the cottage cheese. Thank you for your hard work and your spectacular recipes.

[@randomtechotherstuff144]

Looks great. I’m definitely going to try making this one! Good luck with the Keto. I’ve been doing Keto for a couple years. It can be difficult at times but for me it has been worth it.

[@janetkendel2086]

You are just a joy to watch! I am trying this today!!!

[@CookingWthDave]

Hope you enjoy

[@donwilburn2470]

I lost a lot of weight on keto the last 9 months. My main "cheat " meal was a meatza made with a local homemade Italian sausage for a crust. Good luck with the swap back to normal maintenance diet after keto. If and when you do lean on fresh fruit for introducing carbs back in. Great video

[@loreneboone]

Rot. Stop giving bad advice, Criminal.

[@roseannem.tockstein8140]

I do not strain the cottage cheese and it works just fine. I also find it hard to get back into the keto groove once I've strayed.

[@desi_vintage]

Great video, Dave! No worries, you're a normal person who yo-yo's on diets like me. Boy, there are some die hard keto people in the comments, I gotta be careful what I say, 😂 but I am not on keto. I love good food, and I love your recipes! 😋

[@QuentinQuark]

That plastic orange measuring cup is some serious old school childhood memories.

[@graceskronicz9068]

Looks amazing I love all your recipes so far ❤❤❤

[@CookingWthDave]

Thanks so much 😊

[@CPTDUNSEL1701]

Over at "Beat Diabetes" they make a keto ice cream without cottage cheese. You may try pure allulose. Their ice cream stays creamy in the freezer and doesn't get hard as a block.

[@Encantada777]

He is such a funny and fun guy! 🤣 I love his channel! 🫶🏻

[@lovelylinda15]

right there with you, Dave...I think when you are NOT a cook (read: hate cooking), keto is a lot of work. i am going to try this using my ninja creami machine. thanks!

[@michellemarcisz7059]

Watching this now, as I just found your channel. What works for me, with vacation & keto. I do allow myself to go off for keto while on vacation. But, as I leave the hotel room, whether heading to an airport or driving. At that moment, I go back to the mindset of eating keto again. I don’t wait until I’m home. I get back to keto once that hotel room door shuts so, I stick to keto at the airport, on the plane or driving home, going to a restaurant or drive thru. Vacation is over.

[@Sbannmarie]

Fun video. Looks amazing! Yes on cheese cloth 😀

[@carolinemotte332]

I love that you are true to who you are, you have had me laughing the whole time! I gave you a thumbs up and subscribed. Keep your videos coming.

[@ellebeth350]

I've been doing keto off and on for about 3 years. Definitely fallen off the wagon so many times. When youre ready, you will get back on..

[@NormaDelRizzo]

Ive been off my keto for 6 weeks, gained back 10 pounds and struggling to get back on. I guess I'm a carb addict, that's become clear! Staying away from all cheating is the only way for me to be successful. Sad but true. My husband can self regulate, but that's not me. Anyway, get back on it and lets do this:)

[@ATEFE_BRAND]

This order is the best! You explained it perfectly❤❤

[@mscorliss1]

The allulose would probably keep it from getting rock hard. Maybe try that next time.

[@amesstoday]

Wow, looks great

[@CookingWthDave]

It was!

[@MaryMaguire01]

Try nut milk bags to get the excess moisture out of the cottage cheese. They are easier to manage and clean.

[@wandapowell3752]

This would be good for my type 1 grandson he loves ice-cream!

[@CookingWthDave]

Let me know how it goes!

[@kathleenarchibald3301]

Using allulose instead of erythritol will prevent it from turning into a rock. Looks like a good recipe!

[@louk2204]

You can get small spatulas that would work oh-so-well for stirring and removing stuff from your beloved Ninja blender 😊

[@louk2204]

… keep thinking about how much food you leave behind in your bowls and such when you use a fork or even just a spoon when a SPATULA would do it so completely and cleanly. LOL 😂

[@janeababe]

With this consistency once frozen, I think it would make great paddle pops then you could coat them in chocolate. Yum.

[@joanneearle8719]

Allulose will help the ice cream from freezing to a solid block. Love your channel… keep it up.

[@CookingWthDave]

Thanks for the tip!

[@wendymarie5383]

You are super hilarious! That’s why I keep coming back to your videos! And many likes and views😊

[@lesliea.m.5392]

I buy that same cheesecloth and yes you can wash it and reuse it I recommend folding what you had out there in half though, if you double it up it works better

[@Sandgee62]

Congratulations, you made farmer cheese from using the cheesecloth. The thing is, eight ounces of cottage cheese is only five ounces farmer cheese. Less expensive overall to just get and use the farmers. Am looking forward to making the ice cream!

[@evastanton4727]

Friendship cottage is a dry cottage cheese and it’s the only one I buy, very delicious. It’s not in a lot of stores, Wegmans usually has it. My preference is not a wet, creamy texture and this brand blends up perfectly smooth.

[@debbiecourtney400]

i have never strained it! and i don't add heavy cr...it is creamy enough !!

[@kayeszymanski6945]

Thanks Dave!! 🎉❤

[@patriciabalcazar3361]

Thanks for the recipe

[@CookingWthDave]

Most welcome 😊

[@heidicook2739]

Allulose will keep it soft.

[@chitza3270]

Using liquid allulose prevents the ice crystals if you are going to freeze it. I use peanut butter powder or peanut butter cocoa powder. I don’t bother freezing mine, so I use Monkfruit. I eat it straight out of the Ninja container 😂

[@trisheilers]

Not sure why it suggested to strain the cottage cheese & then add liquid in the form of heavy cream or to add salt since cottage cheese is already salted. I made this skipping all that...much easier and faster to make and tastes great!

[@DangerZone-w6y]

You are quite the character Dave.. your wife has a lot of laughs.. you are one funny guy!

[@CookingWthDave]

Haha

[@NikKirk00]

The reason you should use allulose is to keep it soft and stops it from forming those sugar crystals.

[@joyceedwards9652]

You're a brave man!!

[@dar4835]

So just blend it in your blender. That should work for you. Yes, you can wash your cheesecloth when done. You're doing great!

[@Starlacefield]

I kinda love that you make all these keto things while not doing keto. But that being said, if you feel good doing keto by all means.

[@whatmattersmost6725]

FYI you can also put in the microwave to turn from hard as a rock to soft...For about 15 seconds...

[@jm22918]

Hi Dave. I'm really enjoying your videos as you make cooking seem like a huge adventure!! Looks like you're always having fun. :) I'm wondering if you could ask IA to give you measurements in metric. I'm an Aussie and I know AUS, USA and Europe cup and spoon sizes can differ a lot so heaps of things I've made from You Tube have not come out right. Keep those great recipes coming!!

[@Mishel33020]

Teaspoon is 5 mL and tablespoons is 15 mL, cup is 250 mL

[@GaleFulcher]

You are a funny trip, I think I'm going to enjoy watching your videos 😂

[@CookingWthDave]

Glad you like them!

[@aliciadavies2547]

Omg...i been on Keto for month's. What I went do for some chocolate ice cream.

[@loreneboone]

..."went do" ???

[@Willowtable]

Just subbed. You are an enjoyable person. ❤😊

[@KatElectraGlide]

Buy the dry curd cottage cheese 1 gr carbs 1 gr fiber & mix it with reg. Cottage cheese. I bought dry curd by accident and discovered way lower carb. I mix both & chop tomatoe & green onions & pepper, avocado on the side is good too

[@onenationundergod8]

I made one with berries and it definitely didn't taste like ice cream but rather it tasted like a smoothie. I made it with berries so ill have to try it with cocoa powder.

[@awildagarcia9673]

🤣🤣🤣 seeing u open the cheese cloth was priceless and so real!!!! I’ve had the same experience

[@pambranscom7093]

You are so entertaining 😂thanks for being real

[@lavonnekelly9173]

I just got back on keto after being off for months...I feel so much better...

[@dianelangford628]

Looks like it would be really good without freezing maybe, like mousse? great video thank you

[@CookingWthDave]

Yes, thanks

[@craftycathy33332]

Hey Dave! You need to check out Bamboo Fiber! I use that instead of Almond Flour which upsets my hubby's tummy.

[@kbkgray]

Probably would be fine after the freeze cycles, loosely chop and throwing it into the Ninja or a yonanas machine. I've made peanut butter and banana in my yonanas machine, and it was pretty good. Side note: slice your bananas and put them on a flat sheet pan, wrap and freeze first - makes things so much easier!

[@tarahspencernelson2844]

I’m curious. Why do you have to strain it for ice cream? I don’t ever strain my cottage cheese for any recipe. It always turns out good.

[@itzakpoelzig330]

Y'all, don't try using xylitol when you make ice cream. I did that and the ice cream never froze. I thought something was wrong with my freezer. Come to find out, xylitol is what plants use as antifreeze, to keep their sap from turning to ice in the winter! Xylitol ice cream will never ever freeze. Might be a good idea to use just a bit of xylitol along with another sweetener, to keep ice cream from getting rock hard, tho🤔

[@zepguwlthistle7924]

put your cheese cloth in a collander over a bowl or the sink. do it half an h our before you start and the liquid should drip out . or notice how much liquid you get out of it and leave it in next time but use less hwc. ..i love my little nija chop. btw allulose is supposed to help keep the ice cream creamy. Don't know, haven't tried it yet. but going to. suggest making it again with allulose and letting us know if it is creamier and not froze so solid

[@CookingWthDave]

Great idea!

[@rebeccap.9036]

After watching this I watched your video about the keto mocha frappe. It made me wonder if you could make the ice cream in your Ninja and the ice cream would come out like a nice soft serve. It's worth a try and I'd like to see what happens. I can't afford a Ninja but I was just wondering what you thought. Enjoying your recipes; can't wait to make the ice cream.

[@henryw5762]

You should try Farmers Cheese. It’s cottage cheese with a fine texture and no liquids! Usually comes in a 12oz bar wrapped in plastic!

[@denis_catroun6167]

Nice video Dave. I wonder why you do not blend the cottage cheese instead of straining it. Just curious. Thanks

[@lorilenz7006]

Here's an idea. Instead of straining the cottage cheese, start with cheese curds. You're adding cream to the recipe anyway. Cottage cheese is cheese curds and cream. ? Add alcohol, maybe a tablespoon of vodka, to prevent the ice crystals. No stirring every thirty minutes necessary.

[@judiwells156]

Don't beat yourself up about falling off the wagon. It's a difficult journey!

[@missgrammie]

@@judiwells156 granulated or powdered works too. That’s all I use. 😊

[@treece1whit629]

Im very new to Keto.. 4 weeks in. 2.5 weeks i was doing great then covid... and now really trying to keto again... its definately hard.

[@marianneballard5005]

Have you made any other flavors? I hate chocolate ice cream! 😃 I have thoroughly enjoyed watching all your videos! You have so many great recipes to try!

[@MaryR7256]

I think if you would have used Allulose sugar it doesn't crystalize and get hard, if i remember correctly its been few years since i been keto!

[@Gail-ux2ly]

If you line a colander with cheesecloth, but it over a bowl, and let it sit for an hour the whey will drip into the bowl and leave the cheese behind.

[@stormet54]

I got ambitious and made some (unstrained) cottage cheese ice cream. I shouldn't have put it in the freezer, but rather just refrigerated it. It was rock hard and impossible to eat. I put it in the fridge to thaw and ate it later. My recipe didn't call for HWC which I wouldn't use because of the calories. It was cottage cheese, sweetener, and PB powder or cocoa.