Cottage Cheese Ice Cream is an unexpectedly delicious, creamy, and protein-packed treat. It's an ideal dessert for anyone looking for a healthier yet indulgent alternative to traditional ice cream. Made with simple ingredients, it’s easy to whip up and can be customized to suit different tastes. Whether you enjoy the sweet tang of berries or the rich flavor of chocolate, this frozen treat is sure to satisfy your cravings without the guilt!
Ingredients
2 cups full-fat cottage cheese
⅓ cup honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
½ cup frozen or fresh berries (e.g., strawberries, blueberries, raspberries) or other mix-ins like chocolate chips or nuts
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Blend Cottage Cheese:
I start by adding the cottage cheese, honey or maple syrup, and vanilla extract to a blender or food processor. Then, I blend it all together until smooth and creamy.
Add Mix-ins:
Next, I gently fold in my choice of mix-ins, whether it’s berries, chocolate chips, or nuts. I like leaving them chunky for some texture, but sometimes I’ll blend them in a bit for a swirl effect. Either way, it’s delicious!
Freeze:
Once everything is mixed, I transfer the mixture to a freezer-safe container. I smooth the top with a spatula and cover it with plastic wrap or a lid. Then, I freeze the mixture for 4–6 hours, stirring every 1–2 hours for a softer texture or leaving it untouched for a firmer consistency.
Serve:
Before serving, I let the ice cream sit at room temperature for 5–10 minutes to soften slightly. Once it’s easier to scoop, I serve it up and enjoy!
Servings and Timing
This recipe makes approximately 4 servings, and it takes about 10 minutes to prepare the mixture. The freezing time is between 4–6 hours, depending on the texture you prefer. If you stir it every hour or two, it’ll have a softer texture, but if you leave it untouched, it will freeze firmer.
Variations
Tangy twist: I sometimes add a splash of lemon juice to the mixture for a refreshing tang.
Chocolate lovers: If I’m craving chocolate, I mix in cocoa powder before freezing or drizzle melted chocolate over the top.
Nutty flavor: For extra crunch, I add roasted almonds, walnuts, or cashews as mix-ins.
Vegan option: I can swap the honey or maple syrup for agave nectar and use a dairy-free cottage cheese alternative to make it vegan-friendly.
Storage/Reheating
I store leftover Cottage Cheese Ice Cream in an airtight container in the freezer. It keeps well for about 1–2 weeks. To make it easier to scoop, I leave it out for a few minutes before serving. If it becomes too hard, I let it thaw slightly at room temperature or microwave it for a few seconds to soften.
FAQs
Can I use low-fat cottage cheese for this recipe?
Yes, you can, but the ice cream might not be as creamy. Full-fat cottage cheese gives the best texture and richness, but low-fat works too if you're watching calories.
Can I substitute other sweeteners for honey or maple syrup?
Absolutely! You can use stevia, agave nectar, or even a sugar substitute if you prefer. Just adjust to taste.
Can I make this without a blender?
Yes, you can use a food processor or hand mixer if you don’t have a blender. Just make sure the cottage cheese is well-blended to achieve a smooth texture.
How do I make this dairy-free?
To make this recipe dairy-free, simply use a plant-based cottage cheese substitute and replace the honey or maple syrup with agave nectar or another vegan-friendly sweetener.
Can I use fresh fruit instead of frozen?
Yes, fresh fruit works perfectly, but if I use fresh berries, I prefer to freeze them for a few hours before adding them to the ice cream to help maintain the texture.
Conclusion
Cottage Cheese Ice Cream is a delightful and healthy alternative to regular ice cream. It’s rich, creamy, and packed with protein, making it a guilt-free dessert that doesn’t compromise on taste. Whether I want something fruity, chocolatey, or nutty, it’s a fun, customizable treat that’s easy to prepare. So next time I'm craving something sweet, I’ll reach for this protein-packed ice cream.
Recipe:
Cottage Cheese Ice Cream
- Total Time: 4-6 hours (depending on freezing method)
- Yield: 4 servings
Description
This Cottage Cheese Ice Cream is a creamy, protein-packed dessert that offers a healthier alternative to traditional ice cream. It's made with simple ingredients, including full-fat cottage cheese, honey or maple syrup, and mix-ins like berries, chocolate chips, or nuts. This customizable treat is perfect for anyone looking to enjoy a satisfying, guilt-free indulgence.
Ingredients
2 cups full-fat cottage cheese
⅓ cup honey or maple syrup (adjust to taste)
1 tsp vanilla extract
½ cup frozen or fresh berries (e.g., strawberries, blueberries, raspberries) or other mix-ins like chocolate chips or nuts
Instructions
- Blend Cottage Cheese: Add cottage cheese, honey or maple syrup, and vanilla extract to a blender or food processor. Blend until smooth and creamy.
- Add Mix-ins: Gently fold in your choice of mix-ins, such as berries, chocolate chips, or nuts. You can leave them chunky for texture or blend them for a swirl effect.
- Freeze: Transfer the mixture to a freezer-safe container. Smooth the top and cover with plastic wrap or a lid. Freeze for 4-6 hours, stirring every 1-2 hours for a softer texture or leave it untouched for a firmer consistency.
- Serve: Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before serving.
Notes
For a tangy twist, add a splash of lemon juice to the mixture.
For a chocolatey version, mix in cocoa powder or drizzle melted chocolate on top.
If you want extra crunch, add roasted almonds, walnuts, or cashews.
For a vegan version, use a plant-based cottage cheese alternative and substitute the sweetener with agave nectar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (freezing time: 4-6 hours)
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 4 servings
