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High-Protein Salted Caramel Cottage Cheese Ice Cream

Salted caramel cottage cheese ice cream is a velvety, caramel-forward frozen dessert made by blending cottage cheese until completely smooth. This high-protein caramel ice cream freezes into a creamy scoop with sweet-salty flavor from caramel sauce and sea salt.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Caramel base
  • 2 cup full-fat cottage cheese Blend until fully smooth with no visible curds.
  • 3 tbsp caramel sauce Use a ready-made caramel sauce or thick caramel topping for best scoopability.
  • 2 tbsp brown sugar Adds deeper caramel flavor and sweetness.
  • 1 tsp vanilla extract Rounds out the caramel flavor.
  • 0.5 tsp sea salt Start with this amount and adjust after blending.
  • 1 tbsp cream cheese Optional, for extra richness and a silkier texture.
Serving
  • Flaky sea salt and caramel drizzle for serving Add as a finishing touch right before serving.

Equipment

  • 1 stand mixer

Method
 

Blend the mixture
  1. Add full-fat cottage cheese, caramel sauce, brown sugar, vanilla extract, sea salt, and cream cheese to a blender or stand mixer and blend on high for at least 2 minutes until completely smooth with no lumps left.
  2. Stop and taste, then adjust caramel sauce for sweetness and sea salt for saltiness until it tastes balanced.
Freeze
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours, until firm enough to scoop.
  2. When ready to serve, remove the container and let it sit for 5 minutes so the texture softens slightly.
  3. Spoon into bowls and drizzle with extra caramel sauce and add a pinch of flaky sea salt on top before eating.

Notes

Pro tip: blend long enough to fully dissolve any cottage cheese curds—this is what makes the ice cream taste like a smooth, caramel-forward frozen dessert. Refrigerate leftovers in a sealed container for up to 3 days (texture will soften); freezing works well for up to 2 weeks. Dietary swap: use reduced-fat cottage cheese and keep the caramel portions the same for a lighter version with slightly less richness.