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Cottage Cheese Ice Cream

Cottage cheese ice cream is a smooth, blender-based frozen dessert made by blending cottage cheese until completely lump-free, then freezing for a creamy scoop. This high-protein ice cream tastes rich and thick with no graininess.
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Prep Time 10 minutes
Freezing 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese ice cream base
  • 2 cup full-fat cottage cheese Blend until completely smooth with no lumps.
  • 3 tbsp honey or maple syrup Use to taste; adjust sweetness after blending.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 1 fresh berries or chocolate chips for topping Add after scooping; choose berries, chocolate chips, or both.

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. Add full-fat cottage cheese, honey (or maple syrup), vanilla extract, salt, and lemon juice to a high-powered blender or food processor, then blend until completely smooth with no lumps, about 2 minutes, scraping down as needed.
  2. Taste the blended mixture and adjust sweetness by adding a little more honey or maple syrup if desired.
Freeze and serve
  1. Pour the mixture into a freezer-safe container, cover, and freeze for 4 hours until firm.
  2. Let the container sit at room temperature for 5 minutes before scooping so the texture softens slightly.
  3. Scoop and top with fresh berries, chocolate chips, or a drizzle of honey, then serve immediately.

Notes

For the smoothest texture, blend long enough that no tiny curds remain—scrape the sides and blend again if needed. Store covered in the freezer for up to 2 weeks; it may harden, so rest at room temperature for 5–10 minutes before scooping. Freezing is yes; refreeze after scooping is fine. If you want lower fat, use low-fat cottage cheese, but expect a slightly less rich texture.