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Chocolate Cottage Cheese Ice Cream scooped into a pink bowl with chocolate shavings, a creamy high-protein dessert for a recipe card.
Linda

Chocolate Cottage Cheese Ice Cream

Rich, creamy, high-protein chocolate cottage cheese ice cream made with no ice cream machine. Blended smooth with cocoa and naturally sweetened — and you'd never guess there's cottage cheese in it.
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Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings: 3 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 16 oz full-fat cottage cheese about 2 cups; fresh, mild brand
  • 1/4 cup unsweetened cocoa powder Dutch-process for deeper flavor
  • 1/4 cup honey or maple syrup, to taste
  • 2 tbsp almond butter or peanut butter, for creaminess
  • 1 tsp vanilla extract
  • 1 pinch salt
Optional
  • 2 tbsp heavy cream for extra creaminess
  • 1/4 cup chocolate chips stirred in before freezing

Equipment

  • Blender or food processor
  • Loaf pan or freezer-safe container

Method
 

  1. Add the cottage cheese, cocoa powder, honey, nut butter, vanilla, and salt to a blender or food processor. Blend until completely smooth, scraping down the sides so no curds remain.
  2. Taste and adjust the sweetness before freezing — freezing dulls sweetness slightly, so add a little more sweetener now if you like.
  3. Pour into a loaf pan or shallow freezer-safe container and smooth the top. Stir in chocolate chips now if using.
  4. Freeze for 3 to 4 hours until set, stirring at the 30-minute and 1-hour marks to keep it creamy and prevent iciness.
  5. Let it sit at room temperature for 10 to 15 minutes before scooping, since it firms up harder than regular ice cream.

Notes

No-machine method: the key to a creamy (not icy) result is stirring as it freezes — at 30 minutes and again at 1 hour. Full-fat cottage cheese plus the nut butter or a splash of cream also helps.
Ninja Creami version: blend the base, freeze flat in a Creami pint for 24 hours, spin on Lite Ice Cream, then add a splash of milk and re-spin until creamy.
Variations: chocolate chip, chocolate peanut butter swirl, mint chocolate chip (a few drops of peppermint), chocolate banana (half a frozen banana), or mocha (1 tsp instant espresso).
Lower sugar: swap the honey for a sugar-free sweetener for a keto-friendly version.
Storage: airtight in the freezer up to 2 weeks; best within a few days. Soften 10–15 minutes before scooping.