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Cottage Cheese Ice Cream

Cottage cheese ice cream is a blender ice cream with a smooth, thick vanilla base—surprisingly creamy and protein-packed. Blend, freeze, then scoop for an ice-cream-like texture with no graininess.
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Prep Time 10 minutes
freezing + brief thaw 4 hours 5 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese ice cream base
  • 2 cup full-fat cottage cheese Use cold for the thickest, smoothest blend.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup; adjust to taste after blending.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp lemon juice Adds brightness and helps balance sweetness.
  • 1 fresh berries or chocolate chips for topping Use as topping when serving.

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. Blend full-fat cottage cheese, honey or maple syrup, vanilla extract, salt, and lemon juice in a high-powered blender or food processor until completely smooth with no lumps, about 2 minutes.
  2. Taste the mixture and adjust sweetness by adding more honey or maple syrup if needed.
Freeze and scoop
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours, until firm.
  2. Let the container sit at room temperature for 5 minutes before scooping so the texture softens slightly.
  3. Top with fresh berries, chocolate chips, or honey and serve.

Notes

For the smoothest texture, blend until the surface looks glossy and lump-free, scraping down the sides once if needed. Store covered in the freezer for up to 2 weeks; let sit 5 minutes at room temperature for best scoopability. Freezing works well for this recipe (no separate re-freeze step needed). For a lower-fat version, use low-fat cottage cheese, then blend a little longer to keep it smooth.