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Cottage Cheese Ice Cream

Cottage Cheese Ice Cream is a high-protein blender ice cream with a smooth, thick vanilla base and no graininess. Blend-and-freeze method delivers creamy texture that looks like regular ice cream, then finish with berries or chocolate chips.
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Prep Time 10 minutes
freezing 4 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese ice cream base
  • 2 cup full-fat cottage cheese Use chilled cottage cheese for easiest blending and the creamiest texture.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup; adjust sweetness after blending.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 1 fresh berries or chocolate chips for topping Optional toppings for serving.

Equipment

  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Blend the ice cream base
  1. Blend full-fat cottage cheese, honey or maple syrup, vanilla extract, salt, and lemon juice in a high-powered blender or food processor until completely smooth with no lumps, about 2 minutes. Stop and scrape down the sides if needed for an even, thick texture.
Freeze
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours until firm. Cover tightly to prevent ice crystals from forming.
Scoop and serve
  1. Let the frozen ice cream sit at room temperature for 5 minutes before scooping so it softens for a clean scoop. Top with fresh berries or chocolate chips for topping and serve.

Notes

For the smoothest blender ice cream, blend until absolutely no visible curds remain, scraping down the blender walls once. Store covered in the freezer for up to 1–2 weeks; thaw 5–10 minutes for best scoopability. Freezing is recommended, not chilling. For a lower-sugar option, use sugar-free maple syrup or reduce honey to taste while blending.