Description

This Cottage Cheese Ice Cream recipe is a creamy, protein-packed frozen dessert that’s easy to make at home. Combining full-fat cottage cheese with natural sweeteners and your choice of fresh or frozen berries or mix-ins like chocolate chips and nuts, it’s a healthier alternative to traditional ice cream. Simply blend, fold in mix-ins, freeze, and enjoy a delicious treat that’s perfect for a quick snack or dessert.

Ingredients

Scale

Base

2 cups full-fat cottage cheese
⅓ cup honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract

Mix-ins

½ cup frozen or fresh berries (e.g., strawberries, blueberries, raspberries)
or mix-ins like chocolate chips or chopped nuts

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Instructions

Blend the Base: In a blender or food processor, blend the full-fat cottage cheese, honey or maple syrup, and vanilla extract until the mixture is completely smooth and creamy, ensuring there are no lumps.
Add Mix-ins: Gently fold in your choice of berries, chocolate chips, or chopped nuts to retain texture. For a marbled swirl effect, you may choose to blend the mix-ins slightly instead of folding them.
Freeze: Transfer the blended mixture to a freezer-safe container and smooth the top with a spatula. Cover tightly with plastic wrap or a lid. Freeze for 4 to 6 hours until firm. For a softer texture, stir the mixture every 1 to 2 hours during freezing to prevent ice crystals from forming.
Serve: Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for easy scooping. Serve as is or enhance with extra berries, nuts, or drizzled melted chocolate for added flavor and presentation.

Notes

You can adjust the sweetness by varying the amount of honey or maple syrup to your preference.
For a dairy-free version, consider substituting with a plant-based cottage cheese alternative if available.
Use fresh or frozen berries depending on availability; frozen berries might add more moisture, slightly affecting texture.
For a creamier texture, ensure the cottage cheese is well blended until smooth without lumps.
Stirring during freezing helps improve texture by minimizing ice crystal formation.