Cottage Cheese Ice Cream
This high protein cottage cheese ice cream is the smoothest, creamiest, most delightful treat for the summer. With just a few ingredients, it is healthy, balanced, and easy to make!
Who would have thought cottage cheese would become popular again? Just like Greek yogurt, it has a thick, creamy texture and can be enjoyed sweet or savory. In addition, it’s also high in protein, making it the perfect secret ingredient for my homemade protein ice cream. Since it is blended, there are no curds!
It is not just a fad – cottage cheese ice cream is surprisingly delicious, packed with protein, and endlessly customizable.
Why You’ll Love This Recipe
- This cottage cheese ice cream has a creamy texture with a protein punch!
- It is a perfect post-workout snack or a satisfying dessert that won’t leave you feeling heavy!
- With just a few ingredients and a blender, you can whip up this frozen treat in minutes.
- No fancy ice cream maker is required!
- The beauty of cottage cheese ice cream lies in its versatility. From fruity swirls to decadent chocolate chips, the flavor combinations are endless.
- This recipe is much healthier and cleaner than regular ice cream.
- It is grain free, gluten free, nut free, egg free, and refined sugar free.
- It is naturally sweetened with dates and honey.
- Check out this Paleo Ice Cream for another healthy dessert!
Ingredients & Substitutes
These are the main ingredients and substitutions for this cottage cheese ice cream. Scroll down to the recipe card for the full ingredients list and instructions.
First, use full fat cottage cheese for the best texture. I love Good Culture cottage cheese.
Sweeten with honey or date syrup. Pure maple syrup works well too.
A little vanilla extract adds a homemade flavor.
A sprinkling of sea salt balances out the sweetness.
Lastly, blend in pitted dates for a little added flavor and texture!
Taste & Texture
This homemade cottage cheese ice cream has a smooth, soft-serve texture that’s surprisingly similar to traditional ice cream.
The tang of the cottage cheese is subtle and easily masked by your chosen flavors.
Overall, the texture is very similar to regular ice cream!
How to Make
Step 1
First, add the cottage cheese, honey, vanilla, and sea salt to a blender or food processor.
Step 2
Blend until smooth and creamy. If needed, use a spatula to scrape down the sides of your blender.
Step 3
Then, add in the pitted dates. Blend until the dates are still a little chunky.
Step 4
Transfer this mixture to a larger bowl or bread pan. Add a honey drizzle on top if desired. Freeze for at least one hour for soft serve, or 4 hours for thicker ice cream.
Step 5
Finally, remove the from the freezer. Scoop and serve!
Expert Tips for Success
Follow these tips and tricks to make the best cottage cheese ice cream.
Use full-fat cottage cheese for the creamiest texture. Low-fat versions will work, but the ice cream may be icier.
Since cottage cheese has a slightly savory note, don’t be shy with the sweetener. Honey, maple syrup, or date syrup are all great options. In addition, the dates add sweetness.
Do not fully blend the dates. The little flecks of dates add a burst of sweetness in every bite!
For a smoother texture, let the frozen mixture thaw slightly before eating.
To prevent rock-solid ice cream, stir the mixture every hour or so during freezing. This mimics the churning process in traditional ice cream makers.
Flavor Variations & Add-Ins
Get creative with your cottage cheese ice cream!
Fruity Fusion: Blend in frozen berries, mango, or peaches for a refreshing fruity twist.
Chocolate Craving: Cocoa powder, chocolate chips, or Nutella swirled in will satisfy your chocolate desires.
Go Nuts: For added texture and healthy fats, fold in chopped almonds, peanuts, or pistachios.
Spice Things Up: A pinch of cinnamon, nutmeg, or even a sprinkle of chili flakes can add a surprising depth of flavor.
How to Serve & Store
To serve, let the frozen cottage cheese ice cream sit at room temperature for 5 to 10 minutes before scooping for best results.
Serve by itself, with gluten free ice cream cones, or with a warm brownie! Check out all of these Gluten Free Dessert Recipes.
Store leftover cottage cheese ice cream in an airtight container in the freezer for up to a week.
Frequently Asked Questions (FAQs)
Yes, but the texture may be icier. You may need to adjust the amount of sweetener to compensate for the reduced creaminess.
Compared to traditional ice cream, this is a healthier option due to its higher protein content and lower sugar content (depending on the added sweeteners).
The freezing time can vary depending on the size of your container, but typically 4-6 hours is sufficient.
Yes, this homemade protein ice cream is delicious! You cannot taste the cottage cheese.
Equipment Needed
Vitamix Blender: I love this high powered blender for making this cottage cheese ice cream!
Check out all of my kitchen favorites!
You May Also Enjoy
- Healthy Snickers Smoothie
- Chocolate Covered Pecans
- Butter Pecan Ice Cream
- Mint Chocolate Chip Nice Cream
- Avocado Banana Smoothie
If you make this cottage cheese ice cream recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Cottage Cheese Ice Cream
Ingredients
- 16 ounces cottage cheese
- ⅓ cup honey, or date syrup
- 1 tsp vanilla extract
- ½ tsp sea salt
- 5 pitted dates
Instructions
- First, add the cottage cheese, honey, vanilla, and sea salt to a blender or food processor.
- Blend until smooth and creamy. If needed, use a spatula to scrape down the sides of your blender.
- Then, add in the pitted dates. Blend until the dates are still a little chunky.
- Transfer this mixture to a larger bowl or bread pan. Add a honey drizzle on top if desired. Freeze for at least one hour for soft serve, or 4 hours for thicker ice cream.
- Finally, remove from the freezer. Scoop and serve!
Notes
- For the creamiest ice cream, use full fat cottage cheese.
- If desired, replace the honey with pure maple syrup or date syrup.
- Blend the dates until they are mostly broken up, but still a little chunky.
- For soft serve, freeze for one hour.
- For more traditional ice cream, freeze for up to 4 hours.
- Store covered in the freezer for up to 2 weeks.
- Check out all of my kitchen favorites!
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One Comment on “Cottage Cheese Ice Cream”
So easy and tasty!