Cottage Cheese Ice Cream (Print Version)

A creamy frozen dessert using cottage cheese and honey, customizable with berries, nuts, or chocolate chips.

# What You’ll Need:

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

# How-To Steps:

01 - Add cottage cheese, honey or maple syrup, vanilla extract, and salt to a high-speed blender or food processor.
02 - Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
03 - Fold in any desired mix-ins gently using a spatula.
04 - Pour the mixture into a freezer-safe container and smooth the top evenly.
05 - Freeze for 2 to 4 hours, or until firm enough to scoop.
06 - Allow to sit at room temperature for 5 to 10 minutes prior to scooping and serving.

# Expert Hints:

01 -
  • No ice cream maker needed, which means you can make this whenever a craving strikes without hauling out extra equipment.
  • The protein content actually keeps you satisfied, so it feels less guilty than traditional ice cream but tastes just as indulgent.
  • It comes together in under fifteen minutes, perfect for those moments when you want something special but don't have hours to spare.
02 -
  • The blending step is non-negotiable—any remaining graininess will remain after freezing, so blend longer than feels necessary and don't rush this part.
  • The texture improves dramatically if you let it sit out for those five to ten minutes before serving, as the cottage cheese base actually tastes creamier when slightly warmed.
03 -
  • Chill your serving bowl or plate before scooping onto it—this keeps the ice cream from melting too quickly and makes each spoonful last longer.
  • If your blender struggles with the cottage cheese or makes a grainy texture, a food processor often works better because the flat blade handles curds more gently.
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