A scoop of cottage cheese ice cream in a bowl with fruit and a drizzle, shot in natural daylight.
Cottage cheese ice cream is a simple, high-protein dessert that turns creamy and scoopable
after freezing. Blending cottage cheese until smooth is the key, then you sweeten it and add
your favorite mix-ins. It’s a fun better-than-store-bought treat you can customize a hundred
ways.
Introduction
Cottage cheese ice cream sounds a little surprising—until you try it. Once it’s blended
smooth and frozen, it turns into a creamy, scoopable dessert that feels like a treat.
The secret step is blending long enough. That’s what takes cottage cheese from curdy to
silky, so your cottage cheese ice cream tastes smooth and rich.
This is a fan-favorite because it’s easy, customizable, and meal prep friendly. Keep a batch
in the freezer and you’ve got dessert ready anytime.
Why You’ll Love This Cottage Cheese Ice Cream
- High-protein dessert: Cottage cheese makes it more satisfying than regular ice cream.
- Easy blender recipe: Blend, freeze, scoop—done.
- Custom flavors: Chocolate, strawberry, peanut butter, you name it.
- Better than store-bought: Fresh flavors with ingredients you control.
- Perfect for cravings: Creamy, sweet, and freezer-ready.
Ingredients for the Best Cottage Cheese Ice Cream
Ice Cream Base
- Cottage cheese (2 cups): High-protein base that becomes creamy when blended. Substitutions: Use full-fat for the creamiest scoop.
- Honey or maple syrup (1/3 cup): Sweetens smoothly and helps with scoopability. Substitutions: Use 1/4 cup and adjust after tasting.
- Vanilla extract (1 teaspoon): Classic ice cream flavor. Substitutions: Use almond extract (1/4 teaspoon).
- Pinch of salt: Balances sweetness. Substitutions: Optional.
Optional Mix-Ins
- Cocoa powder (2 tablespoons): Chocolate flavor. Substitutions: Use melted chocolate chips, cooled slightly.
- Peanut butter (2 tablespoons): Adds richness and a nutty swirl. Substitutions: Use almond butter or sunflower butter.
- Chocolate chips (1/4 cup): Adds crunch and chocolate bites. Substitutions: Use chopped dark chocolate.
- Strawberries, chopped (1/2 cup): Fresh fruity mix-in. Substitutions: Use thawed frozen strawberries, drained.
How to Make Cottage Cheese Ice Cream
- 1. Blend cottage cheese, honey, vanilla, and a pinch of salt for 60–90 seconds until completely
smooth and creamy. Scrape the sides as needed.
- 2. Taste and adjust sweetness. Remember it will taste slightly less sweet once frozen.
- 3. If making a flavor, blend in cocoa powder or peanut butter until smooth. For chunks, stir in
chocolate chips after blending.
- 4. Pour into a loaf pan or freezer-safe container and smooth the top.
- 5. Freeze 3–4 hours, until firm but scoopable. If it freezes rock-hard, let it sit at room
temperature for 10 minutes before scooping.
- 6. Scoop into bowls and add toppings like fruit, chocolate drizzle, or crushed nuts.
Tips for Perfect Cottage Cheese Ice Cream
- Blend until totally smooth—this is what makes it taste like real ice cream.
- Taste before freezing and make it slightly sweeter than you think.
- Stir in chunky mix-ins after blending so they stay crisp.
- Let it soften 10 minutes before scooping for the creamiest texture.
- Store in a shallow container so it freezes and softens evenly.
Tips and Variations for Cottage Cheese Ice Cream
- Chocolate fudge: Blend in cocoa powder and swirl in chocolate chips.
- Strawberry cheesecake: Blend in strawberry puree and stir in crushed graham crackers right before serving.
- PB chocolate: Blend peanut butter and add mini chocolate chips.
- Minty: Add 1/8 teaspoon peppermint extract and chocolate chips.
- Coffee: Blend in 1 teaspoon instant coffee dissolved in 1 teaspoon hot water.
Make-Ahead & Freezing
Freeze cottage cheese ice cream in a covered container for up to 2 weeks for best texture.
It can get firmer over time, so let it soften at room temperature for 10 minutes before
scooping. Avoid refreezing melted ice cream for the smoothest results.
Serving Suggestions & Pairings
- Top with strawberries and honey for a bright finish.
- Add chocolate drizzle and chopped nuts for crunch.
- Serve with crushed cookies sprinkled on top.
- Scoop into a cone or make a simple ice cream sandwich.
Reader Review: I was shocked by how creamy this turned out. After blending smooth and freezing, it scooped like real ice cream and tasted amazing.
If you make this cottage cheese ice cream, I’d love to hear how it went. Leave a rating,
drop a comment, and share it with a friend. How would you customize your cottage cheese ice
cream—sweeter, less sweet, extra protein, or topped with your favorite fruit?