Creamy Cottage Cheese Ice Cream (Printable Version)

A luscious, creamy frozen dessert using cottage cheese with optional mix-ins, ready in minutes with simple blending.

# Ingredient List:

→ Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup honey or maple syrup
03 - 1 teaspoon pure vanilla extract
04 - Pinch of salt

→ Mix-Ins (optional)

05 - 1/2 cup fresh strawberries or berries, chopped
06 - 1/3 cup mini chocolate chips
07 - 1/3 cup chopped roasted nuts
08 - 2 tablespoons peanut butter or almond butter

# Directions:

01 - Place cottage cheese, honey or maple syrup, vanilla extract, and salt into a high-speed blender or food processor.
02 - Process on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
03 - Gently fold in chosen mix-ins using a spatula.
04 - Transfer the mixture to a freezer-safe container and smooth the surface evenly.
05 - Freeze for 2 to 4 hours, or until firm enough to scoop.
06 - Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping. Serve and enjoy.

# Expert Tips:

01 -
  • It comes together in under 10 minutes with zero special equipment beyond a blender.
  • The cottage cheese creates a naturally creamy texture that rivals traditional ice cream, with a surprising tangy note that keeps you coming back for another bite.
  • You get real protein in every scoop, so you can enjoy dessert without the guilt.
02 -
  • Not all cottage cheese blends the same—buy the smallest carton first to test if your brand gets completely smooth, as some have a grainier structure that won't disappear no matter how long you blend.
  • The tanginess of cottage cheese is a feature, not a bug; if you find it too pronounced, add an extra tablespoon of honey and blend again rather than just accepting it.
03 -
  • Chill your blender pitcher if you have time—it keeps everything colder and creates a smoother, more luxurious texture during blending.
  • If your mix-ins are frozen, add them to the base just before freezing rather than blending them in, so they stay as distinct little pockets of flavor rather than disappearing into the mix.
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