Go Back
+ servings
Scoop of cottage cheese ice cream in glass bowl with spoon and rainbow sprinkles on top.
Print Recipe
5 from 4 votes

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!
Prep Time5 minutes
Freeze2 hours
Total Time2 hours 5 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 4
Calories: 242kcal
Author: Lorie Yarro

Ingredients

Ice Cream Base:

  • 24 oz. full fat cottage cheese
  • c maple syrup or honey, more or less to taste
  • 1 teaspoon vanilla
  • pinch of sea salt

Lemon Cheesecake:

  • zest of 1 lemon
  • 2 graham cracker sheets crushed very fine
  • 2 teaspoon 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:

Mint Chocolate Chip:

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 is based off of only the Ice Cream Base, mix ins are not calculated into this estimate.

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