This high-protein cottage cheese ice cream is rich, creamy, and so easy to make with just three ingredients. With flavors like blueberry swirl and cookies & cream, it’s a delicious and healthier way to satisfy your sweet tooth!
I’ve been keeping this ice cream recipe a secret, and I’m not sure why! After making it hundreds of times over the past three years, it’s finally time to share it here on the blog.
This high-protein cottage cheese ice cream is perfect any time of year but feels especially refreshing during the summer. Healthy ice cream that’s high in protein? Yes, please!
This recipe was inspired by my love for healthier desserts like my healthy vanilla cupcakes. It’s a must-try for anyone craving something sweet without the guilt! Plus, it only 3 ingredients and 5 minutes of prep.
Why you'll love this recipe:
- Quick & Easy: Only 3 ingredients and 5 minutes of prep time.
- Healthy: Packed with protein, making it a guilt-free treat.
- Customizable: Choose from fun flavors like blueberry swirl or cookies & cream.
- Creamy & Refreshing: Perfect for a cool, satisfying snack or dessert.
- Great for Any Time of Year: Especially refreshing in the summer, but delicious all year round!
Ingredients
You only need three ingredients to make cottage cheese ice cream without refined sugar. Here is a list:
- Cottage cheese
- Honey
- Vanilla extract (or vanilla bean paste)
- Blueberry preserves (for the blueberry swirl version)
- Crushed Oreos (for the Cookies & Cream version)
Each ingredient was chosen super carefully after multiple recipe tests! The cottage cheese provides a creamy base with a boost of protein, while the honey adds a touch of natural sweetness. Vanilla brings in a classic, comforting flavor. You can even add blueberries or Oreos! Make sure to look at the recipe card for quantities.
Instructions
Combine cottage cheese, honey, and vanilla in a blender.
Blend for 30 seconds to 1 minute until smooth and creamy.
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 swirl the preserves into the mixture gently. Repeat with the remaining cottage cheese mixture and blueberry preserves.
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.
Hint: For a smoother texture, let the ice cream sit for a few minutes at room temperature before scooping. This helps it soften just enough to scoop easily!
Substitutions & Variations
Here are some substitutions and fun ways to change up this high-protein cottage cheese ice cream:
- Sweetener - You can swap honey for maple syrup or agave if you prefer a different sweetener.
- Cottage Cheese - You can use low-fat cottage cheese or 5% fat Greek yogurt.
- Flavors - Instead of blueberry preserves, use other fruit preserves like strawberry or raspberry for a fresh twist.
- Gluten-Free Cookies & Cream - For a gluten-free version, use gluten-free cookies or graham crackers instead of regular Oreos.
- Decadent - Add mini chocolate chips, crushed nuts, or a swirl of peanut butter for a more indulgent version.
- Peanut Butter Banana - Mash a banana and swirl in peanut butter for a creamy, sweet base. Finish it off with chocolate chips or chopped candy bars for a decadent touch!
- Cookie Dough - Freeze little balls or cookie dough and add them in! Try this protein cookie dough.
Equipment
- Blender or Food Processor
- 9-inch loaf pan or glass dish
- Knife or toothpick
- Plastic wrap
Top Tips
- Blend well: Blend the cottage cheese, honey, and vanilla thoroughly for a smooth, creamy texture.
- Cover with plastic wrap: This is so important! Press the plastic wrap directly onto the surface of the ice cream to prevent freezer burn.
- Soften before scooping: If your ice cream becomes too hard in the freezer, let it sit out for a few minutes before scooping to make it easier to serve.
- Get creative with flavors: Feel free to try different flavor variations like cookies & cream, fruity swirls, or peanut butter chocolate banana to suit your taste!
Storage
Store any leftover ice cream in an airtight container or tightly covered in the loaf pan with plastic wrap. Keep it in the freezer for up to 1-2 weeks for the best texture and flavor. When you are ready to enjoy it, let the cottage cheese ice cream sit at room temperature for a few minutes before scooping to soften if it becomes too hard.
Frequently Asked Questions
Yes, you can use low-fat cottage cheese, but full-fat is preferred for a richer, creamier texture and taste.
Yes, cottage cheese ice cream is typically healthier than regular ice cream. It’s higher in protein, lower in sugar, and made with cleaner ingredients, making it a great option for a healthier dessert.
Your cottage cheese ice cream might be icy if it wasn’t covered tightly with plastic wrap before freezing, which can lead to ice crystals forming. To avoid this, make sure to press the plastic wrap directly onto the surface of the ice cream and freeze it properly for the best texture.
Yes! Even if you're not a fan of cottage cheese, you’ll likely enjoy this ice cream. I don’t personally like cottage cheese either—it’s a texture thing—but since we blend it into a smooth consistency and add flavorings, you won’t notice the texture. I promise!
To make this cottage cheese ice cream vegan, simply use maple syrup instead of honey!
More healthy dessert recipes!
If you liked this high-protein cottage cheese ice cream, here are some more healthy desserts you might like:
- Healthy Chocolate Chip Cookies
- Healthy Blueberry Crumble Bars
- Mixed Berry Crumble
- Healthy Snickerdoodles
- Protein Mug Cake
- Protein Hot Chocolate Recipe
- Peanut Butter Chickpea Blondies
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
Protein Cottage Cheese Ice Cream
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
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.
Nutrition
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William says
So So So SO good! Loved it. Especially the simplicity and we made strawberry version
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 🙂