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This trend is not going anywhere, simple, creamy and delicious Cottage Cheese Ice Cream is high in protein and so quick to make. Try any of these 5 flavors that you can whip up in just 5 minutes for a cool and creamy treat on a hot day!
Cottage cheese protein ice cream has been taking over social media by storm. I was not expecting to be impressed by it but then I made some for myself and the rest is literally history.
It’s a high protein, cheesecake like flavored ice cream that can be made in just a couple of minutes, what is not to love?! No ice cream maker needed!
While cottage cheese ice cream is a fun and delicious treat, it is not 100% fool proof and it also is no substitution for the real stuff, if that is what you are after, check out this butter pecan ice cream, strawberry no churn ice cream or even lemon ice cream! Also this greek yogurt bark is another delicious protein snack!
Why You Will Love Cottage Cheese Ice Cream:
- It only takes about 5 minutes to prep. You will be amazed by how quick and simple this protein packed cottage cheese ice cream whips up. Simple, basic ingredients, and nothing more than blending everything together and then freezing–doesn’t get much easier!
- The possible flavors are endless. While I have 5 flavors in this post, please don’t stop there! You can literally make any flavor you dream of! Add fruit, nuts, caramel, candy and more!
- A fun and sweet way to get in some extra protein. This is clearly not your average ice cream–its much more! Cottage cheese is packed with protein so this is a snack that can also keep you full and fueled up for what’s next. A serving of this delicious cottage cheese ice cream gets in 19 grams of protein!
- It’s just something you have to really taste to believe! I would say if you love cheesecake then you are going to love this. It has that same tang you get from cheesecake but in a rich creamy ice cream!
Recipe Ingredients:
The base recipe for making cottage cheese protein ice cream includes the following:
- cottage cheese: the main ingredient and star of this recipe! It is crucial that you get the full fat cottage cheese when making cottage cheese ice cream. You do not want to use low fat or fat-free cottage cheese when making this recipe. I have tried several brands and so far Daisy Brand 4% cottage cheese is my favorite especially compared to the store brands. Good culture is another fan favorite, but not my personal preference. You want a high quality cottage cheese that doesn’t have a super sour taste for best results.
- maple syrup: our sweetener of choice when making cottage cheese ice cream however you could use honey or another sweetener you prefer. And sweeten to your own taste. I find that a bit of the sweetness is lost when freezing so adding a touch more than you think you will like is ideal.
- vanilla: vanilla extract, you can use a clear vanilla imitation if you don’t want to add more brown to the color but I think real vanilla is better. A touch of lemon extract is great too for the lemon cheesecake flavor!
- sea salt: just a very small pinch rounds it all out!
Other Ingredients for Various Flavors:
For the Peanut Butter Fudge Swirl:
- peanut butter: your favorite peanut butter will work great. It is best to blend the peanut butter into the cottage cheese mixture in the blender. Almond butter will work or another nut or seed butter if you have an allergy!
- hot fudge: the thick stuff that comes in a jar is ideal, not Hershey’s Syrup. If you want rich swirls of chocolate in your cottage cheese ice cream, that is what you will need.
- peanut butter chips: totally optional, but a fun garnish!
For the Lemon Cheesecake:
- lemon zest: freshly zested lemon for the most flavor.
- graham crackers: gluten free if needed, you can also use vanilla wafers or biscoff cookies for this.
- butter: just a touch of butter will help the crushed grahams hold together so there are little crust like bits in the ice cream.
For the Oreo Ice Cream:
- Oreos: any kind you like! You can use gluten free Oreos in this recipe
For the Mint Chocolate Chip:
- peppermint extract: a little goes a long way. Add a touch and then increase for more mint flavor. You can use a couple drops of peppermint oil if preferred.
- chocolate chips: dark chocolate chips are my favorite, but any kind you love will be fine.
Step-By Step Instructions:
- Combine the cottage cheese, maple syrup, vanilla and sea salt in a high-speed blender, a food processor can work as well. If you are making the peanut butter fudge variation, add the peanut butter as well at this time.
- Blend until a super creamy and smooth texture.
- Stir in flavor variation add ins.
- Transfer the cottage cheese ice cream mixture to a freezer safe container and freeze for about 2-3 hours–to avoid icing, stir every 20-30 minutes, or eat it before fully frozen.
Cottage Cheese Ice Cream Tips:
- Due to cottage cheese’s water content, small ice crystals will form if you let this freeze completely. The one thing I have found trickiest about cottage cheese ice cream is that it will have ice in the mixture once it freezes. You can avoid that by either stirring it regularly every 20-30 minutes until frozen or you can simply eat it before it is fully frozen (only freeze for about 1-2 hours) and enjoy it more like soft serve ice cream.
- If the ice cream does fully freeze, allowing it to sit out for about 5-10 minutes or so before scooping. This will also help any icicles melt and allow the ice cream thaw a bit to be at its creamiest. It will also be much easier to scoop.
Storage Instructions:
Freeze leftover protein cottage cheese ice cream in an airtight, freezer-safe container. For the most flavorful ice cream, eat it within about 2 weeks. You can freeze it for about 2-3 months, but I would strongly suggest eating it much sooner than that as the flavor and texture are best.
Other Possible Flavor Variations:
While the 5 different variations suggested in this post are some of my favorites, the flavor options for homemade cottage cheese ice cream are really endless. Consider some other optional add ins to make your ice cream all the more delicious!
- caramel sauce
- strawberry sundae sauce
- cookie butter
- maple pecans
- cookie dough (you could use this edible cookie dough and add chocolate chips!)
- homemade granola
- berries
- crushed up M&Ms or Reeses Pieces
- Reese Cups (add those to the peanut butter fudge swirl!)
- shredded coconut
- crushed nuts
Other Frozen Treat Recipes:
- Creamy Peach Popsicles
- Mocha Frappucccino
- Red White and Blue Milkshakes
- Pudding Pop Recipe
- No Churn Peanut Butter Oreo Ice Cream
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Cottage Cheese Ice Cream
This trend is not going anywhere, simple, creamy and delicious Cottage Cheese Ice Cream is high in protein and so quick to make. Try any of these 5 flavors that you can whip up in just 5 minutes for a cool and creamy treat on a hot day!
Ingredients
Ice Cream Base:
- 24 oz. full fat cottage cheese
- ⅓ c maple syrup, or honey, more or less to taste
- 1 tsp vanilla
- pinch of sea salt
Lemon Cheesecake:
- zest of 1 lemon
- 2 graham cracker sheets, crushed very fine
- 2 tsp butter, melted
Peanut Butter Fudge:
- ¼ c peanut butter
- 3 T hot fudge, no need to heat it up
- ¼ c peanut butter chips, optional
Oreo:
- 12 Oreos, crushed
Mint Chocolate Chip:
- ¼ tsp peppermint extract
- ¼ c chocolate chips
Instructions
For Cottage Cheese Ice Cream Base/Classic Vanilla:
- Combine the cottage cheese, maple syrup, vanilla and sea salt in a high powered blender or food processor. Process or blend until smooth and creamy.
- Transfer mixture to a freezer safe container and freeze for about 2 hours before serving as a soft serve like treat. You can stir the mixture every 20-30 minutes to prevent icicles if desired. Add sprinkles for a funfetti variation if desired or eat as classic vanilla!
For the Lemon Cheesecake Flavor:
- Combine the crushed grahams and melted butter until crumbly. Sprinkle the graham mixture and lemon zest into the ice cream base and stir to combine.
For the Peanut Butter Fudge:
- Add the peanut butter into the blender in step 1. Transfer the mixture to freezer safe container and swirl the chocolate fudge into the mixture about one tablespoon at a time. You can also add extra peanut butter swirls!
For the Oreo:
- Crush the Oreos in a plastic bag using a large spoon or rolling pin. Stir Oreos into the base mixture. You can also add some Oreos to the blender to get that speckled look if desired.
For the Mint Chocolate Chip:
- Stir a drop of the mint extract into the ice cream base and then taste test and add more as desired. Stir in the chips and then freeze.
Notes
- Due to cottage cheese’s water content, icicles will form if you let these freeze completely. The one thing I have found trickiest about cottage cheese ice cream is that it will have ice in the mixture once it freezes. You can avoid that by either stirring it regularly every 20-30 minutes until frozen or you can simply eat it before it is fully frozen (only freeze for about 1-2 hours) and enjoy it more like soft serve ice cream.
- If the ice cream does fully freeze, allowing it to sit out for about 10 minutes or so before scooping. This will also help any icicles melt and allow the ice cream to be at its creamiest. It will also be much easier to scoop.
Nutrition
Calories: 242kcal, Carbohydrates: 24g, Protein: 19g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 29mg, Sodium: 538mg, Potassium: 239mg, Sugar: 21g, Vitamin A: 238IU, Calcium: 171mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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