Creamy Cottage Cheese Ice (Printable)

A creamy, tangy frozen dessert using cottage cheese and customizable mix-ins, no special tools needed.

# What You Need:

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

# How To Make It:

01 - Place cottage cheese, honey or maple syrup, vanilla extract, and pinch of salt into a high-speed blender or food processor.
02 - Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as necessary.
03 - Fold in your selected mix-ins gently using a spatula to preserve texture.
04 - Transfer the mixture into 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 rest at room temperature for 5 to 10 minutes before scooping and serving.

# Expert Hints:

01 -
  • It tastes ridiculously indulgent while delivering 13 grams of protein per serving, so you can genuinely feel good about eating it.
  • The whole thing comes together in under 10 minutes of actual work, making it perfect for those nights when dessert cravings hit fast.
  • You get to customize it endlessly with whatever mix-ins you have on hand, so it never feels boring even if you make it weekly.
02 -
  • Don't skip blending fully—even tiny cottage cheese curds will remind you of the base ingredient and ruin the creamy illusion you're going for.
  • The tanginess of cottage cheese is a feature, not a bug, so don't try to mask it with tons of sweetener or you'll end up with something that tastes more like frozen yogurt than ice cream.
  • If your mix-ins are wet (like fresh berries), pat them dry first or they'll create ice crystals as the dessert freezes.
03 -
  • If you don't have a high-speed blender, a food processor works just as well—you might need to blend a bit longer, but you'll get the same silky result.
  • The tanginess of cottage cheese is what makes this work, so lean into it instead of fighting it with extra sweetener; it's what separates this from regular ice cream.
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