Cottage Cheese Ice Cream Recipe

Introduction

Cottage cheese ice cream might sound unconventional, but it’s quickly becoming a viral sensation—and for good reason. It’s creamy, tangy, naturally high in protein, and incredibly easy to make. Using cottage cheese as a base creates a rich and smooth texture without needing heavy cream or an ice cream maker.

Perfect for a guilt-free dessert or post-workout treat, this Cottage Cheese Ice Cream is highly customizable with mix-ins like berries, chocolate, or peanut butter. In this article, we’ll walk you through how to make it, flavor variations, storage tips, and more.

Ingredients

• 1 ½ cups cottage cheese (full-fat for creamier texture)
• 2–4 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• ½ cup mix-ins (optional: chocolate chips, fruit, peanut butter, crushed cookies)

Preparation

Step 1: Blend the Base

In a high-speed blender or food processor, combine cottage cheese, sweetener of choice, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides if necessary.

Step 2: Add Mix-Ins

Fold in your favorite mix-ins like chocolate chips, fruit chunks, or swirls of nut butter. You can also pulse them briefly in the blender for a more uniform texture.

Step 3: Freeze

Transfer the blended mixture to a loaf pan or airtight container. Cover tightly and freeze for at least 3–4 hours, or until firm.

Step 4: Serve

Let the ice cream sit at room temperature for 5–10 minutes before scooping. This softens it slightly for a scoopable, creamy consistency.

Flavor Variations

• Strawberry Cheesecake: Add ½ cup strawberries and a spoonful of graham cracker crumbs before blending.
• Chocolate Fudge: Add 2 tablespoons cocoa powder and swirl in chocolate syrup.
• Peanut Butter Banana: Blend in ½ banana and 1 tablespoon peanut butter for a sweet-salty combo.
• Tropical Bliss: Add mango or pineapple chunks with a squeeze of lime juice.

Cooking Note

• Use full-fat cottage cheese for the best texture.
• If your cottage cheese is very salty, opt for a no-salt-added variety or adjust sweetener to balance.
• A powerful blender is essential for that smooth, creamy finish.

Serving Suggestions

• Serve scooped in bowls or cones.
• Top with fresh berries, chopped nuts, or a drizzle of honey.
• Sandwich between two cookies for a protein-packed ice cream sandwich.

Tips

• For extra creaminess, blend in a splash of milk or half-and-half.
• Freeze in silicone molds for fun bite-sized treats.
• If frozen solid, let thaw slightly or pulse in the blender to re-soften.

Prep Time:

5 minutes

Freezing Time:

3–4 hours

Total Time:

4 hours

Nutritional Information (Approximate per ½ cup serving)

• Calories: 150
• Protein: 12g
• Sodium: 300mg
• Sugar: 6g

FAQs

Q: Does cottage cheese ice cream taste like cottage cheese?
A: Not really! Once blended with vanilla and sweetener, it tastes like a creamy, tangy frozen yogurt.

Q: Can I make this without a blender?
A: A blender or food processor is recommended for the smoothest texture. A hand blender can work in a pinch.

Q: How long does it keep in the freezer?
A: It stays fresh for up to 2 weeks in an airtight container.

Conclusion

This Cottage Cheese Ice Cream proves that dessert can be delicious, nutritious, and unbelievably easy. With just a handful of ingredients and minimal effort, you can create a sweet treat that’s rich in protein and endlessly adaptable. Whether you’re eating clean or just love creamy desserts, this recipe is sure to become a freezer staple.

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