Cottage cheese ice cream is rich, creamy, and perfect for adding all your favorite mix-ins—but the best part is that it’s packed with protein!
Do you love cottage cheese cookie dough and whipped cottage cheese? Are you hungry for more cottage cheese recipes? If the answer is an emphatic YES!, then you’re going to flip for this cottage cheese ice cream. It has been my go-to dessert all summer long because it satisfies my cravings for cool, creamy sweet treats, all while sneaking in some extra protein.
Why You’ll Love This Cottage Cheese Ice Cream Recipe
- No ice cream maker needed. Unlike traditional ice cream recipes that require churning in an ice cream maker, cottage cheese ice cream is just blended and frozen. That makes this the easiest ice cream you’ll ever make!
- High in protein. Cottage cheese is everywhere lately thanks its high protein content, so making your ice cream with cottage cheese is a great way to work it into your diet.
- Delicious and creamy. Despite being a healthier alternative to regular ice cream, cottage cheese ice cream doesn't sacrifice on texture or taste. Blending cottage cheese gives it a smooth and creamy consistency (no curds!) that's just as satisfying as traditional ice cream.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Base:
- Full-fat cottage cheese – This produces a rich ice cream and makes it a little more satisfying too.
- Honey or maple syrup – Or your favorite sweetener.
- Vanilla extract
Berry Option:
- Berries – You can use fresh or frozen.
- Chia seeds
Cheesecake Option:
- Almond butter – I love using homemade almond butter.
- Salt
- Graham crackers – Use gluten-free graham crackers for a GF option.
How to Make Cottage Cheese Ice Cream
- Blend. Add the base ingredients to a food processor or blender and blend until smooth.
- Prep mix-ins. Follow the instructions in the recipe card for making the berry or cheesecake flavor.
- Freeze. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.
- Serve. Let the ice cream sit at room temperature for 15 minutes, then scoop and serve.
Tips for Success
- Switch up the mix-ins. You can use the base recipe and mix in whatever flavors you like—mini chocolate chips, caramel, nuts, diced fresh peaches, jams, etc. Get creative!
- Be patient when freezing. The amount of time it takes to freeze this ice cream depends on the temperature of your freezer and the shape and size of your container, so 4 hours is just a guideline. I like to use a loaf pan for freezing and I cover it with plastic wrap.
- Let it soften before scooping. Letting the ice cream soften for 15 minutes is also just a guideline! It can take longer if your freezer is colder or if the ice cream has been in there for a while. Just test to see when it’s scoopable and then dig in.
Serving Suggestions
Make an ice cream sundae by adding coconut whipped cream, crunchy homemade granola, and a drizzle of honey. A scoop of this ice cream would also be amazing with my stone fruit quinoa crumble, or you can sandwich it between two tahini chocolate chip cookies.
How to Store
Store this ice cream in the airtight container you froze it in with a piece of plastic wrap pressed directly onto the top to prevent ice crystals from forming. When stored this way, cottage cheese ice cream can last in the freezer for up to 2 weeks.
More Ice Cream Recipes
- Strawberry Shortcake Ice Cream Bars
- Matcha Ice Cream
- Black Raspberry Ice Cream (Dairy-Free)
- How to Make Banana Ice Cream: 4 Ways
- 4-Ingredient Mint Chip Banana Ice Cream
Cottage Cheese Ice Cream
Ingredients
For the base:
- 1 cup full fat cottage cheese
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
For berry flavor option:
- ½ cup berries (fresh or frozen)
- 1 teaspoon chia seeds
For cheesecake flavor option:
- 2 tablespoons almond butter
- Pinch of salt
- ⅓ cup graham crackers chopped
Instructions
- Place cottage cheese, honey or maple syrup and vanilla extract to the food processor or blender.
- Process until completely smooth.
- For the berry ice cream smash berries with a fork until no big chunks remain. If you used frozen berries they may need to thaw slightly. Add chia seeds, mix and let the mixture thicken for 10 minutes.
- Transfer half of the cheese mixture to a freezer safe container. Spoon the berries mixture on top and swirl lightly with a spoon. Add the rest of the cheese mixture.
- For cheesecake flavored ice cream process cheese, sweetener and vanilla extract along with almond butter and salt until smooth .
- Transfer to the freezer safe container, add chopped cookies and stir to combine.
- Freeze for 4 hours, let it sit 15 minutes at room temperature before serving.
- If you leave it in the freezer for longer you may need a bit more time at room temperature before serving.
Notes
Nutrition
