Cottage Cheese Ice Cream is an ideal option for those looking to enjoy a satisfying dessert without sacrificing nutrition. Packed with protein and calcium, it’s great for post-workout recovery or a guilt-free indulgence. You’ll love how easily it blends together in a blender or food processor, and how versatile it is with flavors and toppings. It’s also low in sugar, customizable, and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Full-fat or low-fat cottage cheese
Honey or maple syrup (or preferred sweetener)
Vanilla extract
Optional mix-ins: dark chocolate chips, fruit, nut butter, cinnamon, cocoa powder, or crushed cookies
Pinch of salt (optional)
Directions
In a blender or food processor, combine cottage cheese, sweetener, and vanilla extract. Blend until completely smooth and creamy.
Taste the mixture and adjust sweetness if needed.
Fold in your favorite mix-ins, such as chocolate chips or swirls of peanut butter.
Pour the mixture into a freezer-safe container and spread evenly.
Freeze for at least 3–4 hours or until firm.
Before serving, let sit at room temperature for 5–10 minutes to soften for easier scooping.
Servings and timing
This recipe makes about 4 servings. Prep time: 5 minutes Freeze time: 3–4 hours Total time: 4 hours 5 minutes
Variations
Chocolate Cottage Cheese Ice Cream: Add cocoa powder and chocolate chips for a rich, chocolatey version.
Berry Swirl: Blend in strawberries, blueberries, or raspberries for a fruity twist.
Peanut Butter Cup: Mix in peanut butter and dark chocolate chunks.
Cookie Dough: Add chunks of edible cookie dough or crushed cookies.
Cinnamon Roll: Add cinnamon, maple syrup, and a swirl of cream cheese frosting.
Storage/Reheating
Store Cottage Cheese Ice Cream in an airtight container in the freezer for up to 2 weeks. To serve, allow the container to sit at room temperature for 5–10 minutes before scooping. Do not microwave to soften, as this will alter the texture and melt the ice cream unevenly.
FAQs
Does this ice cream taste like cottage cheese?
No, blending it well removes the curd texture and the tang is balanced by sweetener and flavorings. It tastes more like frozen cheesecake.
Can I use low-fat cottage cheese?
Yes, but full-fat yields a creamier texture. Low-fat works well if you prefer a lighter option.
Do I need an ice cream maker?
Not at all. This recipe is no-churn and requires only a blender or food processor.
Can I make it sugar-free?
Yes, use a sugar-free sweetener like stevia, erythritol, or monk fruit to reduce sugar content.
Is this a good post-workout snack?
Absolutely. It’s high in protein and makes a great recovery treat after exercise.
Can I add protein powder?
Yes, you can mix in a scoop of your favorite protein powder to boost the protein content even more.
How long does it last in the freezer?
For best texture and flavor, consume within 2 weeks.
Can I make it vegan?
You’d need a dairy-free cottage cheese alternative, which is available in some stores, though the texture may vary.
Why is my ice cream too hard?
It can freeze quite firm—just let it sit out for a few minutes before scooping for the best consistency.
What kind of blender works best?
A high-speed blender or food processor works best to fully smooth the cottage cheese.
Conclusion
Cottage Cheese Ice Cream is a smart and satisfying dessert option that combines indulgence with nutrition. With its creamy texture, high protein content, and endless flavor variations, it’s the perfect treat to keep stocked in your freezer. Whether you’re aiming to eat healthier or just trying something new, this easy recipe is sure to become a go-to favorite.
Cottage Cheese Ice Cream is a high-protein, creamy frozen dessert made by blending cottage cheese with natural sweeteners and mix-ins. It’s a simple, no-churn recipe that delivers indulgent flavor and smooth texture with a nutritious twist.
Author:Catherine
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:4 hours 5 minutes
Yield:Makes 4 servings
Category:Dessert
Method:No-Churn
Cuisine:American
Diet:Low Fat
Ingredients
2 cups full-fat or low-fat cottage cheese
2–3 tablespoons honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
Pinch of salt (optional)
Optional mix-ins: 1/4 cup dark chocolate chips, 2 tablespoons peanut butter, 1/4 cup crushed cookies, 1/4 cup berries, 1 tablespoon cocoa powder, or 1/2 teaspoon cinnamon
Instructions
In a blender or food processor, combine cottage cheese, sweetener, vanilla extract, and salt (if using). Blend until completely smooth and creamy.
Taste and adjust sweetness as desired.
Fold in your choice of mix-ins such as chocolate chips, peanut butter swirls, or fruit.
Pour the mixture into a freezer-safe container and spread evenly.
Freeze for at least 3–4 hours or until firm.
Before serving, let sit at room temperature for 5–10 minutes to soften for easier scooping.
Notes
Use full-fat cottage cheese for the creamiest texture, but low-fat works too.Let the ice cream sit out before serving for easier scooping—it freezes solid.This recipe is no-churn and doesn’t require an ice cream maker.Customize with your favorite flavors like cocoa, cinnamon, or fruit purees.Consume within 2 weeks for best texture and flavor.
