Cottage Cheese Ice Cream

Cottage Cheese Ice Cream

This incredibly popular cottage cheese ice cream simply requires four basic ingredients to prepare! It’s rich, creamy, and loaded with more than 20 grammes of protein!

Although there are numerous variations, the fundamental ingredients are merely cottage cheese and honey! The version I’m providing also includes chocolate chips and peanut butter, and the combination is quite delicious.

Reasons to Love This Recipe

  • This dessert or snack is rich in protein, with more than 20 grammes per serving!
  • It only takes four easy components to put together!
  • You can skip the ice cream maker!
  • Easily altered to create the flavour of your choice of ice cream.

Ingredients Needed

  • cottage cheese: the secret ingredient in this dish is cottage cheese, which adds plenty of protein, rich flavour, and a creamy texture. I used full-fat cottage cheese from Good Culture, but low-fat will do just fine. But full fat will taste much creamier!
  • Honey: Honey is the sweetener we’re using, and it goes well with cottage cheese, in my opinion. You are welcome to use your favourite liquid sweetener, such as maple syrup, for the honey.
  • Peanut butter: gives this recipe a nutty flavour and a little extra protein! I enjoy the taste combination of peanut butter, honey, and cottage cheese, but feel free to substitute almond butter or any other nut or seed butter if you’re allergic to peanuts or just don’t like peanut butter. 
  • Chocolate chips: are a delectable garnish that gives the ice cream some crunch and delightful chocolate flavour. Since Lily’s dark chocolate chips are minimal in sugar and sweetened with stevia, I prefer to use these.

How To Make Cottage Cheese Ice Cream

Blend: In a food processor or high-speed blender, add the cottage cheese, honey, and peanut butter. Pulse or process until the mixture is smooth and creamy. Add chocolate chunks and stir.

Freeze: Return the cottage cheese ice cream mixture to a loaf pan or the cottage cheese container, and freeze for approximately 4 hours, or until it sets.

Serve: Take it out of the freezer and allow it to defrost for five to ten minutes, or until a spoon can readily be inserted. Spoon into bowls with an ice cream scoop and dig in. 

Cottage Cheese Ice Cream

How To Serve

In a bowl or cone: Transfer the ice cream onto a dish or cone and serve it just like regular ice cream.

Toppings: Use your imagination when adding your preferred toppings, such as chopped nuts, fresh fruit, granola, or a drizzle of chocolate sauce or honey. See some additional inspiration below!

Styled like a parfait: For a tasty and eye-catching dessert, layer the ice cream with yoghurt, whipped cream, or fresh fruit.

Sandwich: For a tasty and entertaining dessert, sandwich two cookies or waffles with a scoop of ice cream in between. 

Flavour Variations:

You can experiment with different flavours and combinations of this cottage cheese ice cream in a lot of ways. Here are some inspirations to get you going.

Chocolate: For a chocolaty treat, mix 1/2–1 tablespoon cacao powder or cocoa powder with the chocolate chips or cacao nibs!

Fruity: For a tasty variation, blend in your preferred frozen fruit, such as peaches, strawberries, blueberries, bananas, or mango. You could even swirl in some strawberry chia jam or your favourite jam!

Nutty: Chopped nuts such as almonds, pecans, walnuts, or pistachios can be substituted for the chocolate chips.

Spiced: For a cosy and soothing flavour, add a dash of nutmeg, cardamom, cinnamon, or pumpkin pie spice. 

Coffee: For a delicious coffee-flavoured ice cream, mix with a shot of espresso or a tablespoon of instant coffee powder.

Vanilla: For more vanilla flavour, add vanilla extract or bean paste from 1/2 to 1 pod of vanilla beans.

Strawberry cheesecake: To make a delectable strawberry cheesecake combination, add some fresh or frozen strawberries and crumbled Graham crackers!

How To Store

In the freezer: For up to two weeks, store the cottage cheese ice cream in the freezer by moving it to an airtight container. To stop ice crystals from forming, make sure to cover the surface with plastic wrap before sealing the container.

Thawing: Before scooping and serving, let the ice cream thaw at room temperature for five to ten minutes. This will result in a creamier texture and make scooping simpler.


Which kind of cottage cheese works best?

Which kind of cottage cheese you use is a matter of taste. I prefer to use hormone- and antibiotic-free organic dairy products (like rbST). I suggest Nancy’s, Organic Valley, and Good Culture as excellent brands of organic cottage cheese. 

I also enjoy Friendship Diaries little curd 1% cottage cheese, which comes in a red jar and has no additional salt. I appreciate that this variation has slightly less salt than your regular brands because cottage cheese tends to have a high sodium content. Regretfully, this brand isn’t natural.

Is ice cream with cottage cheese healthy?

You had better trust it! This ice cream contains no artificial preservatives or processed sugar and is produced with only a few healthy ingredients. It’s less sweet and has more fibre than regular ice cream, but it tastes just as good.

With 22 grammes of protein per meal, it can help control blood sugar levels and prevent you from feeling ravenous after eating. This recipe is absolutely for you if, like me, you could easily devour an entire pint of ice cream in one sitting. 

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