This cottage cheese ice cream recipe comes together in minutes and needs just two ingredients to make. It’s smooth, creamy, and packs in over 50 grams of protein.
Why I love this recipe
- It’s healthy. Cottage cheese is high in protein and low in calories, and this dessert is naturally sweetened. I’ve been known to polish off the entire batch in one sitting.
- No ice cream maker. All you do is blend everything up and freeze it- that is it!
- Just two ingredients. Maple syrup (or a liquid sweetener) and cottage cheese make up the base.
- Easy to customize. Like cottage cheese pudding, you can add crushed-up cookies, frozen fruit, or any mix-in of choice!
Ingredients needed
- Cottage cheese. I prefer using whole milk cottage cheese (full-fat cottage cheese) as it yields a smoother and creamier texture, but low-fat varieties will also work. If you are lactose intolerant, you can use lactose-free cottage cheese or make my dairy-free cottage cheese.
- Maple syrup. Adds sweetness. You can substitute this for honey or agave nectar.
- Banana OR cashews. It is optional, but it helps keep the mixture extra rich and creamy and easier to scoop.
How to make cottage cheese ice cream
Step 1- Blend. Add cottage cheese and syrup to a blender and blend until smooth and creamy. If using bananas or cashews, add them in and blend them together. Fold through any mix-ins of choice.
Step 2- Freeze. Transfer the ice cream mixture into a loaf pan or ice cream pan and cover completely. Freeze for an hour before scooping and serving.
Recipe tips
- Stir regularly. If you don’t add the banana or cashews, be sure to stir the mixture every 30 minutes for the first hour, to prevent it from icing up.
- Choose good-quality cottage cheese. Not all cottage cheese is created equal! I like Daisy’s cottage cheese or Good Culture cottage cheese, as neither of these is too salty and blends seamlessly.
- Blend very well. Blend the cottage cheese in a food processor or blender until it’s completely smooth to get a smooth consistency. We don’t want any clumps!
- Use an ice cream maker. If you own an ice cream maker, you can churn the mixture into a deliciously creamy dessert. I’ve also made it in my Ninja Creami too.
Storage instructions
To freeze: Leftovers should always be kept in the freezer in a freezer-safe container. Do not freeze for more than a week.
To thaw: Let the ice cream thaw for 5-10 minutes before scooping.
Frequently asked questions
How do I make this ice cream less icy?
While the cashews and the banana are optional, I find adding them both makes the ice cream creamy every time, versus potentially icy.
Servings: 2
Prep: 1minute
Cook:1hour hr
Total: 1hour 1 minute
Ingredients
- 2 cups cottage cheese
- ▢2 tablespoons maple syrup or honey
- ▢1 cup frozen banana optional
Instructions
- In a high speed blender or food processor, combine the cottage cheese and maple syrup and blend until smooth. Add one cup of frozen banana or cashews for extra creaminess.
- Transfer the cottage cheese ice cream mixture into a lined pan and freeze for an hour or until frozen.
- Let the ice cream sit at room temperature for 10 minutes before scooping and serving.
Notes
You can also use cashews or skinless almonds. TO STORE: Leftovers should always be kept in the freezer. Do not freeze for more than a week, and let the ice cream thaw for 5-10 minutes before scooping. Flavor variations
- Peanut butter. Fold through 1-2 tablespoons powdered peanut butter or peanut butter.
- Chocolate. Add 1/2 cup of cocoa powder and chocolate chips.
- Cookie dough. Make edible cookie dough and crumble pieces into the mixture, along with 1/4 cup chocolate chips.
- Strawberry. Add 1/2 cup frozen strawberries.
- Coffee. Add 1 teaspoon espresso powder or one shot of espresso.
Nutrition
Serving: 1serving,
Calories: 217kcal, Carbohydrates: 26g, Protein: 25g, Fat: 1g, Sodium: 843mg, Potassium: 355mg, Vitamin A: 18IU, Calcium: 216mg, Iron: 0.4mg, NET CARBS: 26g
