Go Back
Creamy cottage cheese ice cream in a bowl with honey and mint
ChefMaster Emily

Creamy Cottage Cheese Ice Cream

This creamy cottage cheese ice cream is a protein-packed, no-churn delight with a luscious texture and customizable flavor. Blend, freeze, and enjoy a better-for-you frozen treat—no ice cream maker needed!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups full-fat cottage cheese
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tbsp nut butter optional, for added richness
  • 1/8 tsp salt
  • optional mix-ins e.g., chocolate chips, fruit, cookie crumbles

Equipment

  • Blender
  • Freezer-safe Container

Method
 

  1. Add cottage cheese, maple syrup or honey, vanilla extract, salt, and nut butter (if using) to a blender. Blend until completely smooth.
  2. Taste and adjust sweetness if needed. Stir in any desired mix-ins like chocolate chips or berries.
  3. Pour the mixture into a freezer-safe container and smooth the top. Cover and freeze for 4–6 hours.
  4. Before serving, let sit at room temperature for 10–15 minutes for easier scooping. Enjoy!

Notes

Use full-fat cottage cheese for best texture. Avoid overfreezing without thawing before scooping. Try flavor variations like cocoa, berries, or peppermint extract!