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Cottage Cheese Ice Cream

Cottage cheese ice cream is a blender ice cream with a smooth, thick vanilla base and zero graininess. This high-protein, healthy ice cream freezes into scoopable “regular ice cream” texture in just 4 hours.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup full-fat cottage cheese Use cold for the smoothest blend.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup based on preference.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp lemon juice Adds brightness and helps the flavor pop.
Toppings
  • 1 Fresh berries or chocolate chips Optional—use either fresh berries or chocolate chips, or both.
  • 1 honey Optional drizzle if you want extra sweetness.

Equipment

  • 1 stand mixer

Method
 

Blend the ice cream base
  1. Add full-fat cottage cheese, honey or maple syrup, vanilla extract, salt, and lemon juice to a high-powered blender. Blend until completely smooth with no lumps, about 2 minutes, scraping the sides as needed for a thick texture.
Freeze
  1. Taste the base and adjust sweetness by adding a little more honey or maple syrup if desired. Pour into a freezer-safe container with a lid and freeze for 4 hours until firm.
Scoop and top
  1. After freezing, let the ice cream sit at room temperature for 5 minutes. Scoop into bowls and top with fresh berries or chocolate chips, and drizzle with honey if you like.

Notes

For the smoothest results, blend until the mixture looks glossy and perfectly uniform—any cottage cheese lumps will turn grainy after freezing. Store covered in the freezer up to 2 weeks. Freezing yes; plan to rest 5–10 minutes before scooping. For a lower-fat version, use low-fat cottage cheese, but expect a slightly softer texture due to reduced fat.