Cottage Cheese Ice Cream (Print Version)

A creamy, protein-rich frozen dessert with a luscious tangy base and customizable mix-ins.

# Components:

→ 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 mixed berries, chopped
06 - 1/3 cup mini chocolate chips
07 - 1/3 cup chopped roasted nuts
08 - 2 tablespoons peanut butter or almond butter

# Directions:

01 - Place cottage cheese, honey or maple syrup, vanilla extract, and salt into 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 necessary.
03 - Gently fold in desired mix-ins using a spatula until evenly distributed.
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 and enjoy.

# Expert Advice:

01 -
  • Ready to eat in minutes of active work, with most of the time spent happily in the freezer.
  • Tastes like soft-serve ice cream but packs real protein, so it actually feels good to eat.
  • No special equipment needed—just a blender and whatever mix-ins call to you from your kitchen.
02 -
  • Over-blending is your only real enemy here—blend too long and the cottage cheese starts separating instead of smoothing, turning grainy instead of creamy.
  • The sweetness matters more than you'd think because freezing mutes flavors slightly, so taste the base before it goes in the freezer and adjust upward if needed.
03 -
  • Let the ice cream sit out for exactly five to ten minutes before scooping—this small window between too-hard and too-soft is where creaminess lives.
  • Make a double batch and keep it in the freezer for those moments when you need something cold and comforting without leaving the house.
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