If you’re anything like me, you might have raised an eyebrow the first time you heard of making ice cream with cottage cheese. I know I did.
I used to think cottage cheese was just for savory salads or slathering on toast with pepper. But one hot afternoon last summer, I gave this idea a try—and now I’m hooked.
It’s such a quick, customizable frozen treat that’s surprisingly creamy and satisfying, and the best part is you can make it your own with so many flavor twists. My kids love it. I love it. Even my mother-in-law asked for the recipe (and she’s picky about desserts).
The Short Ingredient List (and Why It Works)
- Cottage Cheese: I always go for full-fat, whole-milk cottage cheese. That extra creaminess really pays off. Low-fat versions tend to make it icier and a bit watery. I like to buy mine from the local dairy vendor at the market—it feels a little fresher.
- Honey: It’s my go-to for sweetening because it blends right in and gives a mellow, floral sweetness. If I’m out of honey, I’ll use maple syrup or even blitz in some pitted dates for a deeper caramel-like flavor.
Honestly, the first time I made this, I was skeptical it would be creamy enough. But cottage cheese blends so well it turns into a smooth, soft-serve-like base in no time. It’s the definition of minimal effort, maximum reward.
Fun Extras to Make It Your Own
This base is like a blank canvas for whatever you’re craving that day. Here are some of my favorite ways to mix it up:
- Flavor extracts: Just a dash of vanilla or almond extract completely changes the vibe. I’ve even tried mint extract with chocolate chips for a homemade mint-choc-chip effect.
- Fruits: Fresh or frozen both work. Strawberries, mango, kiwi—they’re all great. If you use frozen fruit, it keeps things extra cold and thick when blending.
- Nuts: I love folding in chopped pistachios or walnuts. My wife loves almonds, so we keep a jar of those handy just for this recipe.
- Chocolate: Blend in cocoa powder for a chocolate base, or swirl in melted chocolate for a ripple effect. If you want to go all-in, add mini chocolate chips or even broken bits of a chocolate bar.
- Dessert mix-ins: This is a fun one for entertaining—fold in crumbled cookies, brownies, or graham crackers for a “cheesecake” or “cookie dough” vibe.
How I Make It in My Own Kitchen
I usually grab my trusty blender for this. But I’ve also used a food processor—it’s forgiving.
Step 1: I add cottage cheese and honey to the blender. If I’m doing a fruit flavor, in go the berries or banana.
Step 2: Blend until it’s silky smooth. No lumps. No curds. Sometimes I let it run a little longer just to make sure.
Step 3: If I want texture, I fold in extra fruit chunks, nuts, or cookie bits at this stage. It feels a little like making my own fancy store-bought ice cream mix-ins.
Step 4: Scoop it into a freezer-safe container. I usually use a loaf pan lined with parchment or an old ice cream tub.
Step 5: Freeze it for a few hours until firm. If I want it extra scoopable, I take it out of the freezer for 10–20 minutes before serving.
A Few Personal Tips from My Kitchen
- Always choose full-fat cottage cheese. It’s creamier, richer, and makes a big difference in the final texture. Low-fat versions can turn out icy. I learned that the hard way the first time.
- Rest before scooping. Cottage cheese ice cream can freeze hard. Letting it sit on the counter softens it just enough to get beautiful, smooth scoops.
- Stir as it freezes. If I’m not in a rush, I’ll give it a quick stir every 30 minutes in the freezer for the first couple of hours. It breaks up any ice crystals and keeps it smoother.
- Try chilling instead of freezing. If you want it more like a thick, cold mousse, refrigerate it for a few hours instead of freezing solid. It’s incredibly creamy that way.
I’ve made so many variations of this for my family. Once, my daughter requested “strawberry cheesecake,” so we folded in graham cracker crumbs with fresh strawberry purée. It tasted like something from an ice cream shop.
My Favorite Toppings to Pile On
This is where you can really have fun. Here are a few things I keep on hand for topping our homemade scoops:
- Crushed chocolate granola for crunch
- Candied walnuts (I make these in a skillet with sugar and a splash of water)
- Whipped cream for that old-school sundae look
- A swirl of Nutella or almond butter
- Strawberry jam or compote
- Even leftover cookie crumbles from another dessert night
One of the best parts about this recipe is that it turns dessert into an activity. I let the kids set up a “topping bar” at the table, and everyone customizes their own bowl.
Questions I’ve Been Asked (and My Honest Answers)
How much protein is in this?
About 12 grams per serving before any add-ins. If I want to boost it, I’ll stir in peanut butter or even a bit of protein powder for a post-workout treat.
Can I use frozen cottage cheese?
Yep! I’ve done this with a tub I forgot in the back of the freezer. I let it thaw a bit on the counter before blending so it’s not rock solid.
Can you use vegan cottage cheese?
I haven’t tried it myself, but if you have a good vegan version (often made with tofu or nuts), it should blend the same way. I’d test a small batch first.
Why I Think You Should Try This
If you’re after a treat that feels indulgent but is actually packed with protein and super flexible, this is your recipe.
It’s cheap, quick, and endlessly customizable. It’s also a fun project with kids on a hot day, and frankly, I feel a little smug every time I skip the ice cream aisle and whip this up at home.
Give it a shot—and let me know what flavor combos you come up with. I’m always looking for new ideas to try out in my own kitchen.
Cottage Cheese Ice Cream
Cool, creamy, and surprisingly high in protein, this cottage cheese ice cream is a fun and healthy twist on a frozen treat.
Ingredients
- 15 ounces whole milk cottage cheese
- ¼ cup honey
Optional Flavor Mix-Ins
- Peanut Butter Chocolate
- ¼ cup peanut butter
- ¼ cup chocolate chips
Strawberry Cheesecake
- ½ cup chopped strawberries
- ¼ cup crushed graham crackers
Banana Cream Pie
- 1 ripe banana
- 1 teaspoon vanilla extract
Instructions
- Add the cottage cheese, honey, and any other flavor ingredients to a high-powered blender or food processor. Blend on high until the texture is completely smooth and creamy.
- Once blended, gently stir in any topping-style mix-ins like chocolate chips, crushed cookies, or berries, if using.
- Spoon the mixture into one or more freezer-safe containers. Cover and freeze for at least 3 to 4 hours, or until the ice cream has firmed up.
- Let it sit at room temperature for about 15 minutes before scooping for the best texture.
Notes
- For optimal creaminess, enjoy the ice cream within the first week. Store it in an airtight freezer-safe container, and allow it to sit out for a few minutes before serving.
- You can freeze it for up to 1–2 months, but taste and texture are best when it’s fresh
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 389Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 267mgCarbohydrates 50gFiber 3gSugar 39gProtein 12g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
