Ever find yourself spoon-deep in a pint of ice cream, whispering, “Just one more bite,” and then—poof—it’s gone? Yeah, me too. That’s exactly why this Cottage Cheese Ice Cream recipe has become my go-to frozen dessert. It’s creamy, protein-packed, and satisfies that dessert craving without the sugar crash.
It may sound strange—ice cream with cottage cheese? But trust me, the flavor is nothing short of magic. It’s a healthy ice cream recipe that even skeptics come back for seconds of.
Why Make Ice Cream with Cottage Cheese?
If you’ve got a tub of cottage cheese sitting in the back of your fridge, here’s your sign to put it to work. This ice cream isn’t just another TikTok trend—it’s a legit game-changer in the world of high protein desserts.
Here’s why:
- Naturally high in protein
- Low in sugar (depending on your sweetener choice)
- Ridiculously easy to make—no fancy ice cream maker needed
- Tastes like rich cheesecake in frozen form
- Can be customized endlessly (hi, strawberries and chocolate chips!)
Ingredients You’ll Need
This recipe is for one batch—about 4 servings of protein ice cream. Feel free to double it for late-night emergency cravings.
Base:
- 1 ½ cups full-fat cottage cheese (small curd is best)
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
Add-ins (optional but recommended):
- ½ cup fresh strawberries or raspberries
- 2 tablespoons peanut butter or almond butter
- 1–2 tablespoons mini chocolate chips
- A pinch of salt (trust me, it balances everything)
How To Make Cottage Cheese Ice Cream
Making this frozen treat is simpler than baking brownies from a box. Here’s the play-by-play:
Step 1: Blend It All
Toss the cottage cheese, sweetener, vanilla, and salt into a high-speed blender or food processor. Blend until completely smooth—no lumps allowed. It should look like thick whipped yogurt.
Pro Tip: Scrape down the sides to catch any stubborn curds hiding out.
Step 2: Fold in the Good Stuff
Now comes the fun part. Stir in your favorite mix-ins—fruit, nut butter, chocolate chips, crushed graham crackers. This is your moment to get creative.
Step 3: Freeze
Pour the mixture into a freezer-safe container. Smooth the top with a spoon or spatula and pop it into the freezer.
Let it chill for at least 4 hours—or until scoopable. If it freezes too hard, let it sit at room temp for 5–10 minutes before serving.
Flavor Twist: Strawberry Cottage Cheese Ice Cream
This variation is dangerously good. Think strawberry cheesecake, but way easier and way healthier.
Here’s what you’ll need to adjust:
- Use ½ cup fresh or frozen strawberries (blended with the base)
- Add a squeeze of lemon juice to brighten the flavor
- Stir in crushed graham crackers just before freezing
Serve with a few fresh berries on top and you’ve got a guilt-free dessert that feels way fancier than it is.
Tips Before You Try It
- Use full-fat cottage cheese for a richer texture. Low-fat works but isn’t quite as creamy.
- Don’t skip the vanilla—it rounds out the tang of the cottage cheese beautifully.
- Want it sweeter? Add more maple syrup or throw in a ripe banana.
- If your cottage cheese is super chunky, blend a little longer. Texture makes or breaks this.
- Avoid over-freezing. Eat it within a few days for best scoopability.
- Store it in a shallow, wide container—it freezes more evenly.
Final Thoughts
This cottage cheese ice cream recipe isn’t a passing trend—it’s a repeat-worthy, crave-worthy frozen dessert you’ll want to make weekly. Whether you’re experimenting with new cottage cheese desserts or just looking for high protein snacks that don’t taste like cardboard, this one’s a winner.
And who knew something this creamy could be made without cream?
Cottage Cheese Ice Cream
Ingredients
Method
- Blend the Base
- Add cottage cheese, maple syrup (or honey), vanilla, and a pinch of salt into a blender or food processor. Blend until it’s completely smooth and creamy. No lumps!
- Add Flavor Mix-ins
- Stir in any extras you like—strawberries, nut butter, chocolate chips, etc. If making strawberry version, blend berries directly with the base. Fold in crushed graham crackers if using.
- Transfer and Freeze
- Pour the mixture into a freezer-safe container. Smooth the top with a spoon or spatula.
- Freeze It
- Freeze for at least 4 hours, or until it’s firm enough to scoop. If it’s too hard, let it sit at room temperature for 5–10 minutes before serving.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Taste the base before freezing—it should be sweet enough to eat as-is.
- You can swap maple syrup with stevia or monk fruit for a lower sugar version.
- Let it sit out a few minutes before scooping to get the perfect consistency.
- This doesn’t need an ice cream maker, just a blender and freezer.
- Works great with frozen berries too—just thaw them slightly before blending.
FAQs About Cottage Cheese Ice Cream
Is cottage cheese ice cream actually healthy?
Yes! It’s one of the few healthy ice cream recipes that delivers in taste and nutrition. With fewer added sugars, more protein, and a satisfying texture, it checks all the boxes for a smarter sweet.
Can I use low-fat or fat-free cottage cheese?
You can, but be warned—it’ll be a bit icier and less rich. Full-fat is ideal for a smooth, creamy finish.
What if I don’t have a blender?
A food processor works just as well. If you only have a hand mixer, blend your cottage cheese separately first to break down the curds, then mix the rest.
Can I add protein powder?
Absolutely. Add 1 scoop of vanilla or unflavored whey protein during blending. It boosts the high protein snack factor and doesn’t mess with the flavor too much.
Is this safe for kids?
Totally. It’s made with simple, wholesome ingredients—nothing artificial. Just be mindful of the sweetener you use.
Can I use frozen fruit?
Yep. Let it thaw slightly and blend it with the base for an evenly smooth mix.
