Description
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
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1 ½ cups cottage cheese (full-fat for creamier texture)
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2–4 tablespoons honey or maple syrup (adjust to taste)
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1 teaspoon vanilla extract
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½ cup mix-ins (optional: chocolate chips, fruit, peanut butter, crushed cookies)
Instructions
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.
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.
Transfer the blended mixture to a loaf pan or airtight container. Cover tightly and freeze for at least 3–4 hours, or until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping. This softens it slightly for a scoopable, creamy consistency.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 3–4 hours