Cottage Cheese Ice Cream – Best Ever Easy Creamy High-Protein Ice Cream

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bowl of cottage cheese ice cream with strawberries and honey drizzle

A bowl of creamy cottage cheese ice cream with strawberry pieces and a light honey drizzle.
Cottage cheese ice cream is the viral high-protein dessert that actually tastes creamy. Blend until silky, freeze, then scoop after a short rest. It’s sweet, simple, and perfect for cravings.

Introduction

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The secret is blending longer than you think. Once it’s completely smooth, it turns into a thick, creamy base that freezes into a scoopable treat. Trust me—give it that extra minute.

Homemade versions freeze firmer than store-bought, so letting it sit 5–10 minutes before scooping makes it extra creamy.

Why You’ll Love This Cottage Cheese Ice Cream

  • High-protein dessert: More satisfying than regular ice cream.
  • No machine needed: Blend and freeze.
  • Custom flavors: Berry, chocolate, peanut butter.
  • Meal prep friendly: Keep it ready in the freezer.

Ingredients for Cottage Cheese Ice Cream

cottage cheese honey vanilla salt and frozen strawberries for cottage cheese ice cream
Cottage cheese, sweetener, and vanilla make the base
  • Cottage cheese (2 cups): Full-fat is creamiest; low-fat is a bit icier.
  • Honey or maple syrup (1/4 cup): Sweetens and helps texture.
  • Vanilla extract (2 teaspoons): Cozy flavor.
  • Pinch of salt: Balances sweetness.
  • Frozen strawberries (1 cup): Or use your favorite frozen fruit.

Cottage Cheese Ice Cream Recipe Step-by-Step

step collage showing how to make cottage cheese ice cream
Blend, freeze, soften, scoop
  • 1. Blend: Blend cottage cheese, honey, vanilla, and salt 60–90 seconds until silky.
  • 2. Flavor: Add frozen strawberries and blend until thick and creamy.
  • 3. Freeze: Spread into a container and cover. Freeze 3–4 hours.
  • 4. Scoop: Rest 5–10 minutes at room temp, then scoop. If it’s too firm, stir slightly to re-cream.

Tips for Perfect Cottage Cheese Ice Cream

  • Blend longer for smooth texture.
  • Cover tightly to avoid freezer flavors.
  • Soften briefly before scooping.

Variations & Substitutions

  • Chocolate: Add 2 tablespoons cocoa powder.
  • Peanut butter: Add 2 tablespoons peanut butter.
  • Crunch: Fold in chocolate chips after blending.

Storing

Freezer: Up to 2 weeks. Soften before serving.

Recipe Card

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours (freezing)
Yield: About 4 cups
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Reader Review: So creamy after blending extra smooth. The strawberry version is my favorite.

Rate and comment—what flavor are you trying first?

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