Cottage Cheese Ice Cream

This cottage cheese ice cream is smooth, creamy, and packed with protein. Made with just a few simple ingredients, it’s a healthier way to enjoy dessert without missing out on flavor. No ice cream maker needed!

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Prep Time 10

Freezing time 4

Total Time 4 10

Servings: 4 serving

Course: Dessert, Snack

Cuisine: American, Healthy Treats

Calories: 220

Ingredients Method Notes

Ingredients

Base:

1½ cups full-fat cottage cheese small curd
2 –3 tablespoons maple syrup or honey adjust to taste
1 teaspoon vanilla extract
Pinch of salt

Optional Add-ins (choose based on your preference):

½ cup fresh strawberries or raspberries
2 tablespoons peanut butter or almond butter
1 –2 tablespoons mini chocolate chips
2 tablespoons crushed graham crackers for strawberry version

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.