Creamy Cottage Cheese Ice Cream (Printable)

A smooth, protein-packed frozen treat featuring cottage cheese and optional mix-ins for added flavor.

# What You'll 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

# Cooking 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 speed until the mixture is completely smooth and creamy, pausing to scrape down the sides as needed.
03 - Fold in desired mix-ins gently using a spatula, maintaining the creamy texture.
04 - Transfer the mixture into a freezer-safe container and smooth the surface evenly.
05 - Freeze for 2 to 4 hours, or until firm enough to scoop.
06 - Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping. Serve immediately and enjoy.

# Expert Tips:

01 -
  • It tastes like decadent soft-serve but comes together in 10 minutes with zero special equipment.
  • All that protein keeps you satisfied, so a small bowl actually feels like dessert, not just a tease.
  • You can customize it endlessly—I've made versions with everything from crushed berries to swirls of caramel without a single failure.
02 -
  • If you over-blend, you'll end up with something closer to yogurt; stop the moment it's smooth and creamy, not when it's liquid.
  • The cottage cheese's tang is a feature, not a flaw—it's what keeps this from tasting like regular sweet ice cream and makes it addictive.
03 -
  • Chill your blender bowl in the freezer for 15 minutes before blending for an even creamier final result.
  • Swirl in a spoonful of cocoa powder mixed with honey for a marbled chocolate version that looks like a showstopper.
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