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Creamy cottage cheese ice cream in a white ramekin topped with chocolate chips and crushed cookies for a high-protein no-machine dessert.
Linda

Cottage Cheese Ice Cream

Creamy, high-protein cottage cheese ice cream made with no ice cream machine and no icy texture. Blended completely smooth, it tastes nothing like cottage cheese — just a creamy, lightly tangy, scoopable treat you can flavor any way you like.
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Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cups full-fat cottage cheese fresh, mild brand (not tangy)
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt
Optional
  • 1 tbsp nut butter for extra creaminess
  • 1 scoop protein powder add a splash more liquid if using
  • 1 tsp lemon juice for a cheesecake flavor

Equipment

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

Method
 

  1. Add the cottage cheese, honey, vanilla, salt, and any optional add-ins to a blender. Blend until completely smooth with no curds remaining — this is the key to a creamy, not grainy, texture.
  2. Pour the smooth base into a loaf pan or freezer-safe container.
  3. Freeze for about 4 to 5 hours, stirring every hour. This stops ice crystals from forming and keeps the ice cream creamy and scoopable instead of icy.
  4. Let the ice cream sit at room temperature for about 10 minutes before scooping. Add any mix-ins, scoop, and enjoy.

Notes

Ninja Creami method: Blend and pour into a Creami pint, freeze flat for 24 hours, then spin on the ice cream setting. Add a splash of milk and re-spin once or twice until creamy.
For the creamiest result: use full-fat cottage cheese, blend it truly smooth, don't skip the sweetener (it keeps it soft), and always thaw 10 minutes before scooping.
Flavor it: add cocoa powder for chocolate, blended strawberries plus lemon for strawberry cheesecake, peppermint and chocolate chips for mint chip, or blueberries for blueberry.