Ice cream that’s high in protein, lower in sugar, and creamy enough to rival the real thing? Say hello to this cottage cheese ice cream recipe. In this guide, I’ll show you how to make the TikTok-famous treat from scratch—with zero fuss. Whether you’re looking for a healthy swap or just a fun way to use up cottage cheese, this one’s worth saving. Plus, I’ve added some tricks to keep it scoopable (yes, even after freezing). We’ll cover why it works, how to flavor it, and how to make it part of your weekly treat lineup.
The Story Behind This Cottage Cheese Ice Cream Recipe
My first taste test: dessert with a side of skepticism
I’ll be honest. When I first heard about a cottage cheese ice cream recipe, I raised an eyebrow. As someone who trained in French cuisine and worked in fine dining, the idea seemed odd. But once this cottage cheese ice cream recipe started showing up everywhere—from Instagram reels to nutrition blogs—I had to give it a try. One Saturday afternoon, I blended up a batch with frozen strawberries, maple syrup, and vanilla. The texture? Creamy. The flavor? Surprisingly delicious. And just like that, I became a believer.
Why this cottage cheese ice cream recipe works so well
What makes this cottage cheese ice cream recipe stand out is its simplicity and nutritional boost. Cottage cheese blends into a rich, smooth base that rivals traditional ice cream. The natural tang gives it depth, while the protein keeps you full and satisfied. Plus, the ingredients are probably in your fridge right now. This isn’t just a hack—it’s a smart, easy dessert. If you love healthy spins on sweets like my gluten-free banana pudding or healthy chocolate muffins, this recipe belongs on your list.
Ingredients You’ll Need for Cottage Cheese Ice Cream
| Ingredient | Amount |
|---|---|
| Full-fat cottage cheese | 2 cups |
| honey | 2–3 tablespoons |
| Vanilla extract | 1 teaspoon |
| Frozen fruit (optional) | ½–1 cup |
| Nut butter or chocolate (optional) | 1–2 tablespoons |
Since discovering this creamy and refreshing cottage cheese ice cream recipe, I’ve been testing flavor combinations weekly. You can even prep it alongside my gluten-free cinnamon rolls or cottage cheese pancakes for a protein-rich weekend treat lineup.
Step-by-Step: How to Make Cottage Cheese Ice Cream
Quick, creamy, and blender-only: no churn needed
Making this cottage cheese ice cream recipe couldn’t be easier. You’ll need a food processor or high-speed blender, a loaf pan or freezer-safe dish, and just five minutes of active prep. The cottage cheese base blends into a whipped, velvety mix that mimics frozen yogurt. It’s all about the blend—no ice cream machine needed. You can enjoy it straight as soft serve or freeze it for scoopable texture. I often make a double batch: one to eat right away and one to freeze for later.
How to keep cottage cheese ice cream soft and scoopable
The only real trick to this cottage cheese ice cream recipe is avoiding freezer rock. Because cottage cheese has less fat than heavy cream, it can firm up hard if you skip a few steps. Add a splash of maple syrup or honey—not just for sweetness, but because natural sugars reduce iciness. For even softer scoops, fold in a tablespoon of nut butter, banana, or avocado. These boost creaminess and improve texture without altering the flavor much. You can also store it in a shallow container and let it sit 5–10 minutes at room temp before scooping.
Step-by-Step Instructions
| Step | Instructions |
|---|---|
| 1 | Add 2 cups full-fat cottage cheese to a blender or food processor. |
| 2 | Add 2–3 tbsp maple syrup, 1 tsp vanilla extract, and any fruit or flavorings you like. |
| 3 | Blend until completely smooth and fluffy (about 1 minute). |
| 4 | Scoop into a loaf pan and smooth the top with a spatula. |
| 5 | Cover with foil or wrap, and freeze for at least 2–4 hours. |
| 6 | Let it sit at room temperature for 5–10 minutes before scooping. |
This cottage cheese ice cream recipe is flexible, too. I’ve swirled in almond butter and chocolate chips, folded in chunks of roasted peaches, and even made a version with matcha and coconut. Pair it with my master granola bar recipe for a protein-packed dessert board or serve it with white chocolate raspberry scones for brunch dessert.
In Part 3, we’ll go over my favorite flavor combos and pro tips for whipping cottage cheese properly so it always turns out smooth. Stay tuned—your freezer is about to get an upgrade.
Flavor Variations & Whipping Tips for Cottage Cheese Ice Cream
Fun twists on your basic cottage cheese ice cream recipe
Once you master the base, you can take this cottage cheese ice cream recipe in any direction. Want something chocolatey? Add cocoa powder and a swirl of peanut butter. Craving fruit? Blend in frozen mango or blueberries. I’ve even made a s’mores version with crushed gluten-free grahams and mini marshmallows. My current obsession? Lemon zest and honey—it’s tangy, creamy, and not too sweet.
Here are a few combinations to try next:
| Flavor | Add-Ins |
|---|---|
| Strawberry Shortcake | ½ cup frozen strawberries, 1 tbsp crushed gluten-free graham crackers |
| Peanut Butter Chocolate | 2 tbsp cocoa powder, 1 tbsp peanut butter, chocolate chips |
| Lemon Honey | 1 tsp lemon zest, 1 tbsp honey |
| Cherry Almond | ½ cup frozen cherries, 1 tsp almond extract |
These variations are easy to fold into your base after blending or to layer on top once frozen. For a bold pairing, try serving it with my gluten-free sausage balls at brunch—they’re savory and balance out the sweet in a surprising way.
Can you whip cottage cheese for ice cream? Yes—and here’s how
If you’ve ever asked, “Can you whip up cottage cheese?” the answer is a resounding yes. It’s the key to making this cottage cheese ice cream recipe smooth and scoopable. But here’s the thing—texture matters. Always use full-fat cottage cheese. Low-fat versions tend to be watery and grainy, which leads to icy results.
You can use:
- A high-speed blender for a silky, yogurt-like texture
- A food processor for a slightly thicker consistency
- A hand mixer with a bowl, though this may take longer
For a boost, add a tablespoon of avocado, banana, or coconut cream—these emulsify the mix and create that luscious frozen finish. I’ve also had success folding in a bit of melted white chocolate or nut butter at the end, like I do when making my one-pan gluten-free meals with creamy sauces.
FAQs
Can you turn cottage cheese into ice cream?
Absolutely. That’s the heart of this cottage cheese ice cream recipe. When blended, cottage cheese transforms into a creamy base that mimics traditional ice cream—without the need for eggs, churners, or heavy cream. It’s a one-bowl, no-fuss dessert that’s high in protein and incredibly versatile. You can blend and freeze in under 10 minutes, making it a go-to option for busy weeknights or quick entertaining.
Is ice cream made with cottage cheese any good?
Yes—and not just “good for a healthy version.” It’s smooth, rich, and can stand up to your favorite mix-ins. The base has a mild tang that balances sweet additions like fruit or maple syrup. If you like creamy, not overly sweet desserts like my strawberry almond cookies or Mediterranean gnocchi, this will surprise you. Bonus: It won’t leave you with a sugar crash.
How to keep cottage cheese ice cream from freezing solid?
The key is fat, sugar, and texture boosters. Use full-fat cottage cheese. Add natural sweeteners like maple syrup or banana—not just for taste, but to lower the freezing point. A spoonful of nut butter, avocado, or even Greek yogurt helps maintain softness. Let it sit on the counter for 5–10 minutes before serving, or portion it into smaller cups to freeze faster and scoop easier.
Can you whip up cottage cheese?
Yes! You can whip cottage cheese in a food processor or blender to achieve a smooth, creamy texture. Whipped cottage cheese serves as the base of this cottage cheese ice cream recipe. It takes just a minute to process into a cloud-like texture that’s perfect for freezing or eating right away. I also use it in savory dips and my Indian tofu koliwada sauce for added protein and creaminess.
Conclusion
This cottage cheese ice cream recipe is more than just a healthy dessert trend—it’s a creamy, customizable, protein-rich treat that fits into real life. Whether you’re keeping it classic with vanilla and berries or loading it up with nut butter and chocolate, this recipe proves you can have flavor, convenience, and nutrition all in one scoop. It’s simple to prep, endlessly adaptable, and honestly… kind of addictive in the best way.
I hope this inspires you to grab that tub of cottage cheese and transform it into something unexpectedly delicious. And if you’re craving more recipes that balance comfort and ease, check out my gluten-free cottage cheese pancakes or master granola bar recipe next.And if you do, don’t forget to tag us on Pinterest, X, or Tumblr with your creations!
Meet Emily Culino
Hi! I’m Emily Culino, a professionally trained chef and the creator of Easy Cooking Us. My mission is to help home cooks feel confident in the kitchen with recipes that are flavorful, doable, and just right for real life. After years in high-end kitchens and the PR side of the food world, I’ve found joy in home cooking—especially recipes like this cottage cheese ice cream recipe that blend professional technique with everyday ingredients. I hope this recipe inspires your next treat night!
Table of Contents
Cottage Cheese Ice Cream Recipe
Equipment
- blender or food processor
- loaf pan or freezer-safe container
- spatula
- aluminum foil or wrap
Ingredients
- 2 cups full-fat cottage cheese
- 2–3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 0.5–1 cup frozen fruit (optional)
- 1–2 tablespoons nut butter or chocolate (optional)
Instructions
- Add 2 cups full-fat cottage cheese to a blender or food processor.
- Add 2–3 tbsp maple syrup, 1 tsp vanilla extract, and any fruit or flavorings you like.
- Blend until completely smooth and fluffy (about 1 minute).
- Scoop into a loaf pan and smooth the top with a spatula.
- Cover with foil or wrap, and freeze for at least 2–4 hours.
- Let it sit at room temperature for 5–10 minutes before scooping.