Cottage Cheese Ice Cream (Print Version)

Protein-rich frozen treat blending cottage cheese, honey, and frozen berries into a creamy delight.

# What You'll Need:

→ Dairy

01 - 2 cups cottage cheese, full-fat or low-fat

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract
05 - Pinch of salt

# How to Make It:

01 - Combine cottage cheese, honey, and vanilla extract (if using) in a food processor or high-speed blender and process until smooth and creamy.
02 - Add frozen berries and a pinch of salt to the blender, then blend until the mixture is thick, smooth, and resembles ice cream, scraping down the sides as necessary.
03 - Taste the mixture and add additional honey if a sweeter flavor is desired.
04 - For a soft-serve consistency, serve the mixture immediately.
05 - Transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours. Before serving, allow to soften at room temperature for 5 to 10 minutes.
06 - Serve in bowls or cones and enjoy the refreshing treat.

# Expert Advice:

01 -
  • It tastes indulgent but actually has 11 grams of protein per serving, so you're not pretending it's healthy.
  • Takes 10 minutes from fridge to bowl, perfect for those moments when you want something frozen and creamy right now.
  • The cottage cheese disappears completely into the texture, leaving behind only richness and none of the guilt.
02 -
  • Over-blending is almost impossible—the longer you blend, the creamier and smoother it gets, so don't be shy with the blender.
  • The cottage cheese texture is what trips people up; it needs real blending time to fully disappear, not just a quick pulse.
  • Frozen fruit is non-negotiable because fresh fruit adds too much liquid and you'll end up with something closer to a smoothie than ice cream.
03 -
  • Use full-fat cottage cheese if you can find it; it blends smoother and tastes noticeably richer than low-fat, and the fat difference is minimal.
  • Freeze your blender bowl for 15 minutes before making this and the whole mixture stays colder, texture better, fewer ice crystals.
  • If the mixture seems too thick while blending, a single tablespoon of milk or yogurt loosens it just enough without thinning the final result.
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