I still remember the first spoonful I tried—it was creamy, slightly tangy, and shockingly close to real ice cream. And the kicker? It took just minutes to blend up. That’s the beauty of cottage cheese ice cream: a no-churn, high-protein dessert that checks every box for flavor, nutrition, and ease. If you’ve already loved my cookie dough cottage cheese mousse, this frozen twist will become your new obsession.
Explore the Steps
Ingredients & Prep for Cottage Cheese Ice Cream
Making this ice cream is as simple as it gets. Just a handful of everyday ingredients transform into a creamy, high-protein dessert that feels way more indulgent than it is.
Base Ingredients
- 2 cups cottage cheese (2% or full-fat for the creamiest results)
- 3 tablespoons honey or maple syrup (or sweetener of choice)
- 1 teaspoon pure vanilla extract
Mix-Ins & Flavor Boosts
- Fresh or frozen berries
- Dark chocolate chips or cocoa nibs
- Nut butter swirls (peanut, almond, or cashew)
- Crushed cookies or fluff protein bars
Smart Substitutions
- Lower sugar: Use monk fruit, stevia, or sugar-free syrups.
- Dairy-free: Try a plant-based cottage cheese alternative.
- Extra creaminess: Add 1–2 tablespoons of cream cheese or Greek yogurt.
Seasonal Swaps
- Summer: Fresh strawberries, peaches, or blueberries.
- Fall: Pumpkin purée with pumpkin spice.
- Winter: Crushed candy canes or peppermint extract.
- Spring: Lemon zest with poppy seeds.
Cottage Cheese Ice Cream (High Protein, No-Churn Recipe)
Creamy, high-protein cottage cheese ice cream that comes together in minutes with just a blender. No machine required. This healthy frozen dessert is smooth, customizable, and loaded with flavor, making it perfect for post-workout fuel or a refreshing summer treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + freezing (3–4 hours)
- Yield: About 6 servings (½ cup each) 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Low Calorie
Ingredients
2 cups cottage cheese (2% or full-fat)
3 tablespoons honey or maple syrup (or sweetener of choice)
1 teaspoon pure vanilla extract
½ cup mix-ins (berries, chocolate chips, or nut butter)
Instructions
Blend the Base
Add cottage cheese, sweetener, and vanilla to a blender or food processor. Blend until completely smooth.Add Mix-Ins
Transfer mixture to a loaf pan or airtight container. Fold in your favorite mix-ins such as berries, chocolate chips, or nut butter.Freeze the Mixture
Cover the container and freeze for 3–4 hours until firm.Serve and Enjoy
Let sit at room temperature for 5 minutes before scooping. Add extra toppings if desired.
Notes
For a creamier texture, use full-fat, small-curd cottage cheese.
To reduce iciness, press parchment paper directly onto the surface before freezing.
Customize with seasonal flavors like pumpkin spice, peppermint, or fresh summer berries.
Nutrition
- Serving Size: ½ cup
- Calories: 160
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 20 mg
Step-by-Step Instructions
Once you’ve got your ingredients lined up, it’s just three simple steps between you and a scoop of creamy, protein-rich ice cream.
1. Blend
Add the cottage cheese, sweetener, and vanilla to a high-speed blender or food processor.
- Pro Tip: Blend for at least 60 seconds until completely silky. If your blender struggles, pause and scrape down the sides once or twice.
2. Freeze
Pour the blended mixture into a loaf pan or freezer-safe container. Fold in your chosen mix-ins—think berries, chocolate chips, or even chunks of protein fluff for extra fun. Smooth the top with a spatula, then cover tightly.
- Pro Tip: For fewer ice crystals, press a piece of parchment paper directly on the surface before sealing the container.
3. Serve
Freeze for 3–4 hours, then let sit at room temperature for 5 minutes before scooping. Garnish with extra toppings like nuts, sauce, or fresh fruit, and enjoy your high-protein treat.
- Pro Tip: Store pre-scooped portions in small containers for grab-and-go desserts.
Pro Tips for Creamy Texture
Cottage cheese makes an incredible base for ice cream, but a few details can mean the difference between silky scoops and a grainy block. These tips will help you nail it every time.
Best Cottage Cheese Choices
- Full-fat, small-curd cottage cheese gives the smoothest, richest result.
- 2% versions still work well but may need an extra splash of cream for softness.
- Avoid fat-free—it tends to turn icy instead of creamy.
For another smooth, indulgent option, check out my cookie dough cottage cheese mousse.
Sweetener Swaps
- Honey adds floral notes.
- Maple syrup gives a cozy, caramel-like sweetness.
- Stevia or monk fruit keep carbs lower but may alter aftertaste slightly.
Mix-In Ideas
Fold in extras to keep each batch exciting:
- Chocolate chips or cocoa nibs
- Swirls of peanut or almond butter
- Crushed fluff protein bars for texture and crunch
Texture Troubleshooting
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Icy | Too much water or low-fat base | Blend longer + add 1 tbsp heavy cream |
| Too soft | Not enough fat/protein | Use full-fat cottage cheese, freeze longer |
| Grainy | Large curds not fully blended | Choose small-curd or strain before blending |
Flavor Variations
Once you’ve mastered the creamy base, the fun really begins. Think of cottage cheese ice cream as a blank canvas—ready for bold swirls, seasonal flavors, and even unexpected savory twists.
Chocolate Dream
Blend 2 tablespoons of cocoa powder right into the base, then fold in chocolate chips before freezing.
Optional boost: a drizzle of melted dark chocolate just before serving.
Berry Swirl
Puree a handful of fresh or frozen berries and swirl through the mixture before freezing.
Pairs perfectly with the fruity notes of my blueberry muffin smoothie.
Coffee Kick
Stir in 1 tablespoon of instant espresso powder for a bold, grown-up version.
Optional boost: sprinkle crushed cocoa nibs on top for texture.
Holiday Specials
- Fall: Pumpkin purée + pumpkin spice = creamy pumpkin pie vibes.
- Winter: Peppermint extract + crushed candy canes.
- Spring: Lemon zest + poppy seeds for a bright, refreshing twist.
- Summer: Swirl in peach puree or top with fresh strawberries.
Savory Surprise
Yes, savory ice cream can work! Try blending cottage cheese with a touch of honey and fresh herbs (like basil or mint) for a refreshing side with grilled meats.
Storage & Make-Ahead
One of the best parts about cottage cheese ice cream is how well it keeps. With a few tricks, you can always have a protein-packed dessert ready to scoop.
Freezer Storage
- Store in an airtight container for up to 2 weeks.
- For best results, press parchment paper directly onto the surface before sealing to reduce ice crystals.
Serving Hacks
- Let the container sit on the counter for 5–10 minutes before scooping.
- Dip your scoop in warm water between servings for perfect rounds.
Meal-Prep Friendly
- Divide into single-serve containers before freezing for grab-and-go desserts.
- Pair with a batch of protein fluff for a ready-to-eat week of high-protein treats.
Bonus Tip
Want variety? Make a double batch, freeze half as the classic vanilla base, and swirl different flavors into the other half—berry in one, chocolate in the other.
FAQs
Is cottage cheese ice cream healthy?
Yes. It’s high in protein (12–14 g per serving), contains calcium and probiotics, and is lower in sugar than most traditional ice creams. Always consult a healthcare professional for personalized nutrition advice.
What type of cottage cheese works best?
Small-curd, full-fat cottage cheese gives the creamiest results. Low-fat works but can freeze icier, and fat-free tends to be chalky.
How do you make cottage cheese ice cream creamy?
Blend thoroughly until silky smooth. Strain watery cottage cheese before blending, and add 1 tablespoon of cream if the mixture turns icy.
Can you make this without a blender?
Yes. Mash cottage cheese through a fine sieve and whisk with sweetener and flavorings. The texture won’t be as smooth, but it still freezes into a tasty treat.
How long does cottage cheese ice cream last in the freezer?
For the best flavor and texture, enjoy within 2 weeks. Let it thaw for 5 minutes before scooping to soften.
Related High-Protein Desserts
And for even more inspiration, browse my boards on Healthy Snacks by Sophie (Pinterest) or check out Daniel’s collection at Fit Fuel Recipes by Daniel (Pinterest).
Author Bio
Written by Sophie Bennett – Food Blogger & Recipe Creator. Based in Austin, Sophie makes healthy comfort food simple and stress-free, helping busy people enjoy wholesome meals every day.
✨ Tagline: “Wholesome recipes, made simple.”