Creamy Cottage Cheese Ice Cream (Print View)

Protein-rich frozen dessert made creamy with cottage cheese and customizable mix-ins.

# Components:

→ Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup honey or maple syrup
03 - 1 teaspoon pure vanilla extract
04 - Pinch of salt

→ Mix-Ins (optional)

05 - 1/2 cup fresh strawberries or berries, chopped
06 - 1/3 cup mini chocolate chips
07 - 1/3 cup chopped roasted nuts
08 - 2 tablespoons peanut butter or almond butter

# Directions:

01 - Add cottage cheese, honey or maple syrup, vanilla extract, and salt to a high-speed blender or food processor.
02 - Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
03 - Fold in selected mix-ins gently using a spatula until evenly distributed.
04 - Transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours until firm.
05 - Allow the frozen ice cream to sit at room temperature for 5 to 10 minutes before scooping and serving.

# Expert Advice:

01 -
  • It's ready in 10 minutes of active work and tastes like you spent way more effort than you actually did.
  • The cottage cheese makes it protein-packed, so you can eat dessert without the guilt spiral afterward.
  • No special equipment means no excuses—just a blender and whatever mix-ins you have hiding in your pantry.
  • It freezes perfectly and actually scoops like real ice cream, even without a maker.
02 -
  • Full-fat cottage cheese is absolutely essential—anything else will give you a icy, grainy texture that tastes more like a sad frozen yogurt.
  • If your blender struggles, add a splash of milk to help it along, but add slowly or you'll end up with soft-serve instead of ice cream.
  • Don't skip the resting time before scooping or you'll be battling frozen concrete instead of enjoying smooth spoonfuls.
03 -
  • Use a food processor instead of a blender if yours struggles with cottage cheese—the wider bottom and blade design often works better for thick, curdy mixtures.
  • If you want it even sweeter, honey is your friend since it also adds a subtle floral note that maple syrup doesn't, but taste as you go because everyone's preference is different.
Return