Creamy Cottage Cheese Ice Cream (Print)

A creamy, protein-rich frozen treat using cottage cheese and your choice of mix-ins. Quick blend and freeze.

# What You Need:

→ 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

# Steps:

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, pausing to scrape down the sides as necessary.
03 - Gently fold in your chosen mix-ins using a spatula, ensuring even distribution without overmixing.
04 - Transfer the mixture into a freezer-safe container, smoothing the surface evenly.
05 - Freeze for 2 to 4 hours until firm enough to scoop.
06 - Allow the frozen ice cream to soften at room temperature for 5 to 10 minutes before scooping and serving.

# Top Tips:

01 -
  • You get that premium ice cream texture without the guilt or the price tag
  • The protein content actually makes this a breakfast you can feel good about
02 -
  • Blending thoroughly is non-negotiable. Any tiny cottage cheese curds will feel gritty in the final texture
  • The freezing time is flexible but the sitting time before scooping is what makes it actually enjoyable to eat
03 -
  • Use the flattest freezer container you own for faster, more even freezing
  • Warm your ice cream scoop under hot water for perfect round scoops every time
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