Cottage Cheese Ice Cream (Print Version)

A creamy protein treat blending cottage cheese, honey, and frozen berries for a refreshing dessert.

# Components:

→ Dairy

01 - 2 cups full-fat or low-fat cottage cheese

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract
05 - Pinch of salt

# Directions:

01 - Combine the cottage cheese, honey, and vanilla extract in a food processor or high-speed blender. Process until completely smooth and creamy.
02 - Add the frozen mixed berries and a pinch of salt to the creamy mixture. Blend until thick and smooth, scraping down the sides as necessary.
03 - Taste the mixture and add additional honey if a sweeter flavor is desired. Blend briefly to incorporate.
04 - For immediate enjoyment, serve the mixture as a soft-serve dessert.
05 - To achieve a scoopable consistency, transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours. Allow to rest at room temperature for 5 to 10 minutes before serving.
06 - Scoop into bowls or cones and enjoy the refreshing treat.

# Expert Advice:

01 -
  • You get genuine ice cream texture without the churning, dairy bloat, or complicated equipment.
  • It tastes decadent but packs 11 grams of protein per serving, so you can actually feel good eating it.
  • Ready in 10 minutes if you want soft-serve, or freeze it for later—total flexibility.
02 -
  • Blend the cottage cheese alone first—if you rush and add fruit before it's smooth, you'll get a grainy texture no amount of blending fixes.
  • Frozen fruit is essential; fresh berries release too much liquid and turn your ice cream watery.
03 -
  • Let frozen ice cream sit at room temperature for exactly 5 to 10 minutes before scooping—any longer and it gets melty, any less and your scoop will break.
  • Double the recipe and freeze it in ice pop molds if you want something portable and fun.
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