This cottage cheese ice cream is thick, creamy, and high in protein, but tastes like a real dessert. It's made with a simple blended base-no ice cream maker needed-and is one of the easiest, scoopable protein ice cream recipes to customize.
A Quick Look At The Recipe
- ✅ Recipe Name: Best Cottage Cheese Ice Cream Recipe
- 🕒 Ready In: 5 minutes prep, 3-4 hours freeze
- 👪 Serves: 4
- 🍽 Calories: ~180 per serving
- 💪 Protein: ~12-15g per serving
- 🥣 Main Ingredients: Cottage cheese, honey, vanilla extract, and mix-ins
- 📖 Dietary Info: High-protein, gluten-free, refined sugar-free
- ⭐ Why You'll Love It: Most cottage cheese ice cream recipes turn out icy or bland - this one is ultra creamy, perfectly sweet, and actually scoopable every time thanks to a tested blend-and-freeze method.
SUMMARIZE & SAVE THIS CONTENT ON
I've been making cottage cheese and Greek yogurt desserts for years as an easy way to add protein without sacrificing flavor. Recipes like my protein chocolate mousse, frozen yogurt granola bars, and mini protein cheesecakes are some of my most popular-they're simple, satisfying, and actually taste like dessert.
This cottage cheese ice cream is one I've tested over and over to get the texture just right. Most versions online turn out icy or too tangy, but a few small tweaks make this one creamy, smooth, and actually scoopable.
I've tested this recipe dozens of times to get the texture just right. It's one of those recipes I keep coming back to because it just works-easy, customizable, and consistently so good. I am obsessed with the cookies-and-cream and blueberry flavors!
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Ingredient Substitutions
- How to Make Cottage Cheese Ice Cream (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Expert Tips for Creamy, Scoopable Texture
- Cottage Cheese Ice Cream Variations
- Storage Tips
- Frequently Asked Questions
- More High-Protein Dessert Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
WE LOVED THIS!!! You cannot tell it is cottage cheese, and wow, it is so yummy! Like so yummy! Tasted like ice cream but was high in protein and healthy. LOVED!
- Hadley
Why You'll Love This Recipe
- Actually smooth, not icy: This is what makes it one of the best cottage cheese ice cream recipes-no grainy or rock-hard texture.
- High-protein dessert: Made with cottage cheese, so it's more satisfying.
- No ice cream maker needed: Just blend, freeze, and enjoy.
- Easy to customize: Add chocolate, fruit, peanut butter, or cookies.
- Simple ingredients: Just a few basics, but tastes like real ice cream.
Ingredients You'll Need
- Cottage cheese: I recommend full-fat cottage cheese-it blends smoother and gives a softer, more ice cream-like texture (just like my healthy banana popsicles).
- Honey (or maple syrup): Naturally sweetens the ice cream and helps keep it from freezing too hard. I've tested both, and honey gives the best soft, scoopable texture.
- Vanilla extract: Adds that classic ice cream flavor and helps balance the slight tang from the cottage cheese.
- Optional mix-ins: Chocolate chips, peanut butter, fruit, or cookies. I like using blueberry jam or crushed cookies for swirls so the base stays smooth and creamy.
Scroll to recipe card for quantities!
Easy Ingredient Substitutions
- Honey or maple syrup: Both work, but maple syrup creates a slightly softer texture and lighter flavor.
- Full-fat vs low-fat cottage cheese: Low-fat works but results in a less creamy, icier texture. Full-fat is best.
- Greek yogurt: Replace ¼-½ cup of the cottage cheese with Greek yogurt for a tangier, slightly lighter texture.
- Dairy-free option: Use a thick dairy-free yogurt, but expect a less creamy, less scoopable result.
How to Make Cottage Cheese Ice Cream (Step-by-Step)
- Step 1: Combine the cottage cheese, honey, and vanilla in a blender.
- Step 2: Blend for 30-60 seconds, until smooth and creamy.
- Step 3: Pour half of the mixture into a 9-inch loaf pan or glass dish. Add dollops of half the blueberry preserves, then gently swirl. Repeat with the remaining mixture and preserves.
- Step 4: Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until fully frozen and scoopable.
- Step 5: Let the ice cream sit at room temperature for 5-10 minutes to soften, then scoop and enjoy.
Video Tutorial (Step-by-Step)
Expert Tips for Creamy, Scoopable Texture
The texture comes down to fat + blending + freezing method. If one is off, the ice cream won't turn out creamy.
- Blend until completely smooth: This is the most important step. I've tested this many times-any small lumps will turn icy once frozen.
- Use full-fat cottage cheese: It consistently gives the best texture. Low-fat versions freeze firmer and less smooth.
- Don't skip the sweetener: It helps keep the ice cream soft and easy to scoop.
- Cover the surface directly: Helps prevent ice crystals.
- Let it sit before scooping: From experience, 5-10 minutes makes a big difference.
Cottage Cheese Ice Cream Variations
Once you have the base, you can easily customize this cottage cheese ice cream with different flavors and mix-ins:
- Blueberry swirl: Add dollops of blueberry preserves and gently swirl before freezing.
- Strawberry cheesecake: Mix in strawberry jam and crushed graham crackers.
- Chocolate peanut butter: Blend in cocoa powder, then swirl in peanut butter.
- Cookies and cream: Fold in crushed chocolate sandwich cookies after blending.
- Banana peanut butter: Blend with ripe banana and a spoonful of peanut butter for a naturally sweet version.
- Mango or tropical: Blend with mango or pineapple for a fresh, fruity flavor (it tastes just like my mango yogurt popsicles).
Tip: For the creamiest texture, blend fruit into the base or use jams instead of large chunks.
Storage Tips
- Store in an airtight container: Helps prevent freezer burn and helps maintain a smooth texture.
- Press plastic wrap on top: Place it directly on the surface to prevent ice crystals from forming.
- Freeze for at least 4 hours to allow it to set fully.
- Let it thaw before scooping: Let it sit at room temperature for 5-10 minutes for the best texture.
- Best within 1-2 weeks: For the creamiest results, enjoy sooner rather than later.
Frequently Asked Questions
No, it tastes like a creamy ice cream. Once blended and sweetened, the cottage cheese flavor is very mild. Trust me, I am not a huge fan of plain cottage cheese, and this is delicious!
Yes! Cottage cheese blends into a smooth, creamy base that works perfectly for a high-protein, no-churn ice cream.
It can be! Cottage cheese is naturally high in protein, making it a more balanced dessert than traditional ice cream. I also used honey in my recipe, a natural, refined-sugar-free sweetener.
This usually happens if the mixture isn't blended fully smooth or if low-fat cottage cheese is used. From testing, full-fat and thorough blending make the biggest difference.
Yes! You can blend in a scoop of protein powder, but you may need to add a little extra liquid to keep it smooth.
Freeze for at least 4 hours, or until firm. For the best creamy texture, let it sit at room temperature for a few minutes before scooping.
More High-Protein Dessert Recipes You'll Love
If you loved this cottage cheese ice cream, here are a few more high-protein dessert recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Best Cottage Cheese Ice Cream Recipe
Ingredients
- 2 cups full-fat cottage cheese
- ¼ cup honey
- 2 teaspoon vanilla extract, or vanilla bean paste
- Blueberry Swirl: ¼ cup blueberry preserves or ½ cup of blended blueberries
- Cookies & Cream: ½ cup crushed Oreos
- Other variations: See the "Cottage Cheese Ice Cream Variations" section above for more flavor ideas like chocolate peanut butter, strawberry cheesecake, and mango.
Instructions
- Blend the base: Combine cottage cheese, honey, and vanilla in a blender. Blend for 30 seconds to 1 minute, until smooth and creamy.
- Blueberry Swirl: Pour half of the cottage cheese mixture into a 9-inch loaf pan or glass dish. Add dollops of half the blueberry preserves on top and use a knife or toothpick to gently swirl the preserves into the mixture. Repeat with the remaining cottage cheese mixture and blueberry preserves.
- Cookies & Cream: Mix ½ cup crushed Oreos into the blended base with a spatula before transferring it to the loaf pan. Sprinkle extra Oreo crumbs on top for garnish.
- Freeze: Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 4 hours, or until fully frozen and scoopable.
Hadley says
WE LOVED THIS!!! You cannot tell it is cottage cheese and wow it is so yummy! Like so yummy! Tasted like ice cream but was high in protein and healthy. LOVED!
Tati Chermayeff says
Thank you for this kind review! Means a lot. We love it too 🙂
William says
So So So SO good! Loved it. Especially the simplicity and we made strawberry version