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High-Protein Salted Caramel Cottage Cheese Ice Cream

Salted caramel cottage cheese ice cream made with a blender until completely smooth, then frozen into a creamy, caramel-forward protein dessert. This high-protein caramel ice cream delivers a sweet-salty flavor with cottage cheese that blends invisibly for a velvety texture.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salted caramel ice cream base
  • 2 cup full-fat cottage cheese blend until completely smooth
  • 3 tbsp caramel sauce plus more for serving
  • 2 tbsp brown sugar adds caramel depth and sweetness
  • 1 tsp vanilla extract rounds out the caramel flavor
  • 0.5 tsp sea salt fine sea salt for the salted caramel finish
  • 1 tbsp cream cheese optional for extra richness
  • 1 flaky sea salt for topping at serving
  • 1 caramel drizzle for topping at serving

Equipment

  • 1 stand mixer

Method
 

Blend until smooth
  1. Add full-fat cottage cheese, caramel sauce, brown sugar, vanilla extract, sea salt, and cream cheese (if using) to a blender and blend for 2 minutes until completely smooth with no lumps, scraping down once if needed.
  2. Taste the mixture and adjust caramel sauce or sea salt until the flavor is balanced sweet and salty.
Freeze
  1. Pour the mixture into a freezer-safe container, cover, and freeze for 4 hours until firm.
  2. Remove from the freezer and let sit for 5 minutes before scooping to soften slightly for easier portioning.
Serve
  1. Spoon into bowls and drizzle with extra caramel sauce, then finish with a pinch of flaky sea salt for contrast and texture.

Notes

For the smoothest texture, blend until the mixture looks uniformly caramel-colored with absolutely no visible cottage cheese curds. Keep covered in the freezer for up to 2 weeks; thaw 5 minutes before serving. Freezing works best (no baking required). For a dairy-light swap, use low-fat cottage cheese (texture may be slightly less creamy).