Introduction

Oh my goodness, friend, let me tell you about a little secret I’ve discovered. You know those days when you’re just jonesing for something sweet, creamy, and cold, but maybe you’re trying to sneak in a little extra protein or just want an easier way than hauling out the ice cream maker? Well, get ready because this Easy Cottage Cheese Ice Cream is about to blow your mind! I know, I know, cottage cheese in ice cream sounds… well, different. But trust me on this one! It blends up into the most surprisingly smooth, rich, and delicious treat, and it’s so ridiculously easy you might just find yourself making it weekly. It’s become my go-to for a quick dessert fix, and it’s honestly just plain fun to make!

Why You’ll Love This Recipe

Seriously, this recipe checks all the boxes!

Fast: We’re talking just a few minutes of active prep time. Blend, freeze, enjoy!
Easy: If you can work a blender, you can make this ice cream. No fancy equipment needed.
High Protein: Hello, healthy-ish dessert! Cottage cheese brings a great protein punch.
Giftable: Freeze it in cute little containers and share the healthy-ish dessert love!
Crowd-Pleasing: Once people try it, they’re usually shocked at how good it is! (Maybe don’t tell them the secret ingredient until after the first bite for maximum effect!)

Ingredients

You only need a handful of simple ingredients to whip up this magic!

2 cups full-fat cottage cheese: This is our creamy base! Make sure it’s full-fat for the best, richest texture. It really makes a difference.
1/3 cup liquid sweetener: I used sugar-free honey substitute, but agave syrup, maple syrup, or even regular honey (if you don’t mind the sugar) work great. Adjust to your sweetness preference!
2 tablespoons peanut butter: This adds delicious flavor and helps with the creamy texture. Peanut butter is classic, but almond or cashew butter are fantastic alternatives!
1 teaspoon vanilla extract: A little vanilla just enhances all the other flavors and makes it taste more like traditional ice cream. Don’t skip it!
2 tablespoons chocolate chips: Optional, but highly recommended for those little melty pockets of chocolatey goodness! Use your favorite kind – mini, regular, dark, milk, whatever makes your heart happy.

How to Make It

Alright, let’s get this creamy goodness happening! It’s seriously simple.

Blend the Base: Grab your blender or food processor. Add the cottage cheese, liquid sweetener, peanut butter (or other nut butter), and vanilla extract.
Get SUPER Smooth: Blend, blend, blend! This is the most important step. You want to blend until the mixture is incredibly smooth and there is absolutely no grainy texture from the cottage cheese left. It should be completely liquid and creamy, almost like a thick smoothie. This might take a few minutes, depending on your blender. Scrape down the sides as needed to make sure everything is incorporated.
Stir in Mix-ins: Once your base is perfectly smooth, pour it into a freezer-safe container. Now, gently stir in your chocolate chips or any other mix-ins you fancy.
Freeze! Pop the container into the freezer. Freeze for at least 4-6 hours, or until firm enough to scoop.
Scoop and Enjoy: When you’re ready to serve, you might need to let it sit at room temperature for 5-10 minutes to soften slightly, especially if it’s been in the freezer for a long time. Then scoop it out and enjoy your amazing, easy, high-protein treat!

Substitutions & Additions

This recipe is a fantastic base for getting creative! Here are a few ideas:

Different Flavors: Swap the peanut butter for almond butter, cashew butter, or even a seed butter if you have allergies. Add a tablespoon of cocoa powder to the blender for chocolate ice cream.
Extracts: Instead of just vanilla, try a touch of peppermint extract, almond extract, or even a little coffee extract!
Mix-ins: The possibilities are endless! Swirl in some berry jam, chopped nuts, shredded coconut, crushed cookies, sprinkles, or even a drizzle of caramel or hot fudge before freezing.
Sweetener: Adjust the amount of sweetener to your taste. You can also try using dates (blend them very well with the cottage cheese) for natural sweetness.

Tips for Success

Making this is pretty foolproof, but a couple of pointers will ensure absolute perfection:

Blend, Blend, Blend: I can’t stress this enough! The key to no cottage cheese texture is a powerful blend until it’s completely smooth. Be patient with this step.
Use Full-Fat: Seriously, the full-fat cottage cheese yields the creamiest, most satisfying texture.
Patience When Scooping: If it’s rock hard (especially after a day or two in the freezer), let it sit on the counter for a few minutes before you try to scoop. A little warmth goes a long way!
Portioning: If you want easy single servings, you can blend the base, stir in mix-ins, and then pour it into individual ramekins or silicone muffin cups before freezing.

How to Store It

Keep your delicious cottage cheese ice cream in an airtight container in the freezer. It should stay good for a couple of weeks, though honestly, mine never lasts that long! Like regular ice cream, it can get quite hard when frozen solid, so remember the softening tip before scooping.

FAQs

Here are a couple of questions I often get about this recipe:

Q: Does it taste like cottage cheese?
A: Honestly? No! Once blended smooth and mixed with the sweetener, nut butter, and vanilla, the flavor transforms. Most people are genuinely surprised that it started as cottage cheese. The texture is creamy, and the flavor profile is more like a rich, slightly tangy frozen yogurt or soft serve, but definitely not like eating cottage cheese curds!

Q: How long does it need to freeze before I can eat it?
A: It usually needs about 4-6 hours to get firm enough to scoop nicely. If you freeze it for longer, it will become harder and require more time to soften before serving.

Q: Can I add other things besides chocolate chips?
A: Absolutely! This is where you can get really creative. Swirls of fruit puree, chopped nuts, cookie pieces, different extracts – go wild! Add them after blending the base.

Easy High Protein Cottage Cheese Ice Cream

A simple, no-churn recipe for a smooth, rich, and high-protein ice cream made by blending cottage cheese with sweetener, nut butter, and vanilla extract, then freezing.

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Prep Time 5

Equipment

Blender
Food processor Alternative to blender
Freezer-safe container

Ingredients

2 cups full-fat cottage cheese For the best, richest texture
0.33333333333333 cup liquid sweetener Such as sugar-free honey substitute, agave syrup, maple syrup, or honey. Adjust to taste.
2 tablespoons peanut butter Or almond butter, cashew butter, or seed butter
1 teaspoon vanilla extract
2 tablespoons chocolate chips Optional, or other mix-ins

Instructions

Grab your blender or food processor. Add the cottage cheese, liquid sweetener, peanut butter (or other nut butter), and vanilla extract.
Blend, blend, blend! Blend until the mixture is incredibly smooth and there is absolutely no grainy texture from the cottage cheese left. It should be completely liquid and creamy, almost like a thick smoothie. This might take a few minutes, depending on your blender. Scrape down the sides as needed to make sure everything is incorporated.
Once your base is perfectly smooth, pour it into a freezer-safe container. Now, gently stir in your chocolate chips or any other mix-ins you fancy.
Pop the container into the freezer. Freeze for at least 4-6 hours, or until firm enough to scoop.
When you're ready to serve, you might need to let it sit at room temperature for 5-10 minutes to soften slightly, especially if it's been in the freezer for a long time. Then scoop it out and enjoy your amazing, easy, high-protein treat!

Notes

The key to a smooth texture is blending thoroughly until no grainy texture remains. Using full-fat cottage cheese is recommended for the creamiest result. If the ice cream is too hard after freezing, let it sit on the counter for 5-10 minutes before scooping. Store in an airtight container in the freezer for up to a couple of weeks.