Cottage Cheese Ice Cream

Homemade Cottage Cheese Ice Cream is a simple, high protein dessert that tastes like creamy cheesecake ice cream which is absolutely delicious! This viral ice cream recipe is super easy to make and can be customized into many different flavors. Perfect for anyone who prefers to follow a high protein diet but still wants to satisfy their sweet tooth!

Don’t be fooled, cottage cheese ice cream tastes nothing like cottage cheese – it tastes more like decadent cheesecake to me! You honestly won’t even believe that you’re eating cottage cheese when you try this healthy ice cream recipe. It has a super creamy texture, just like real ice cream, and only tastes of what you flavor it with – no cottage cheese flavor here! Made with just a few simple ingredients, this cottage cheese ice cream recipe is so much easier to make at home than traditional ice cream, no ice cream maker required!

If you’re in the mood for more desserts that have a higher protein content, you should try this Chocolate Chip Peanut Butter Protein Mug Cake or these Protein Rice Krispies Treats.

Why You’ll Love This Recipe

• It is a high-protein dessert. One good reason to make cottage cheese ice cream is that it is made from simple, protein rich ingredients and provides more health benefits than traditional ice cream due to its high protein content.
• It is delicious. There is a reason viral cottage cheese ice cream, well, went viral on social media! If you’re in the mood for delicious ice cream, this is your sign to try it.
• It is easy. Requiring just a few simple ingredients, you can whip this up in about 5-10 minutes before freezing.

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Cottage Cheese Ice Cream Ingredients & Tested Substitutions

• Full-Fat Cottage Cheese. You will need to use full fat cottage cheese in order for this recipe to properly work. Low fat or half fat will result in an icy texture rather than a creamy texture. I like Good Culture or Daisy brand cottage cheese but you can use any brand of whole milk cottage cheese you prefer.
• Protein Powder. I used chocolate for this recipe but you can use vanilla or unflavored protein powder in any of the variations listed in the expert tips section of this post. If you don’t have a favorite protein powder, check out this helpful guide I created on gut-friendly protein powders.
• Cocoa Powder. You can also sub out the protein powder and just use unsweetened cocoa powder if you prefer.
• Honey. Using high quality honey or maple syrup is my favorite way to sweeten this treat.
• Peanut Butter Powder. I added powdered peanut butter, but if you don’t mind the extra fat, you can add peanut butter or almond butter.
• Chocolate Chips. I used dark chocolate chips but you can use whatever type you prefer.

Step By Step Instructions

1. Prepare the ice cream base. In a high-powered blender or food processor, add all ingredients except chocolate chips. Blend on high until completely smooth and creamy. It should have a smooth texture that will resemble pudding, for reference.

2. Prepare the ice cream for freezing. Once your base ingredients are smooth & creamy, pour into a loaf pan or a freezer safe airtight container with a lid. Spread the ice cream base evenly into the container using a spoon or spatula, then sprinkle or mix in chocolate chips, spreading out into an even layer once more. Freeze for 4-5 hours before scooping.

Expert Tips

• Always make sure to use full fat whole milk cottage cheese for this nice cream recipe.
• Store in an airtight freezer safe container with a lid for best results.
• If you do not have a blender or food processor, you can also use a large bowl & immersion blender instead.
• Freeze for 3 hours for more of a smooth, creamy soft serve texture or 4-5 hours for a traditional ice cream texture.
• Let the ice cream sit out at room temperature for about 15-20 minutes for the best texture when serving.

Favorite Toppings & Flavor Variations

• Peanut butter cups
• Crumbled Oreos
• Edible brownie batter
• Fresh Fruit
• Crumbled Biscoff butter cookies
• Homemade whipped cream
• Fresh Strawberries, vanilla extract & crumbled graham crackers for a Strawberry Cheesecake version
• Rainbow sprinkles & almond extract with vanilla protein powder for a birthday cake version
• Espresso Powder for a Coffee version

Cottage Cheese Ice Cream FAQs

What type of cottage cheese is best to use?

Using full fat, whole milk cottage cheese is a must for a smooth and creamy texture like traditional ice cream. Using low fat cottage cheese could lead to an icy texture that doesn’t resemble ice cream.

Is cottage cheese ice cream good for you?

Absolutely! Since this recipe is made using unrefined sugars as well as protein powder and full fat dairy, there are a lot of health benefits to eating it including meeting your daily protein goals, enjoying healthy fats and of course eating a treat while you’re at it!

How much protein is in cottage cheese nice cream?

This will vary depending on the brand of cottage cheese and protein powder you choose, but each serving should be around 30-36 grams of protein.

How to store cottage cheese ice cream

You can store it in the freezer for up to 7 days for best results. Make sure you’re using an airtight container with a lid if you plan to store it longer than a day or two to avoid freezer burn.

If you liked this recipe you might also enjoy:

• Chocolate Chip Peanut Butter Protein Mug Cake
• Protein Rice Krispies Treats
• Edible Brownie Batter

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!