Make this incredibly creamy, high-protein cottage cheese ice cream at home. This simple vanilla base proves you can enjoy a guilt-free frozen dessert that tastes indulgent without needing an ice cream maker.
Author:ariathompson
Prep Time:5 min
Cook Time:0 min
Total Time:5 hours 5 min
Yield:4 servings 1x
Category:Dessert
Method:No Churn / Blending
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups full-fat cottage cheese
1/4 cup sweetener (like maple syrup or erythritol)
1 teaspoon vanilla extract
Pinch of salt
Instructions
Place the cottage cheese, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
Blend the mixture until it is completely smooth and creamy. Stop and scrape down the sides as needed to ensure no curds remain. This step is key for texture.
Transfer the smooth mixture into a freezer-safe container, like a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
Freeze for at least 4 to 6 hours, or until firm.
If using a Ninja Creami, process the frozen block using the ‘Lite Ice Cream’ or ‘Ice Cream’ setting. If it is too crumbly after the first spin, add 1 tablespoon of milk or water and re-spin.
If not using a machine, allow the container to sit on the counter for 10 to 15 minutes before scooping to soften slightly for the best texture.
Serve immediately for a soft-serve consistency or freeze longer for a firmer scoop.
Notes
For Chocolate Cottage Cheese Ice Cream: Add 3 tablespoons of unsweetened cocoa powder to the blender in Step 1.
For Strawberry Cottage Cheese Dessert: Blend in 1/2 cup of frozen strawberries with the base ingredients.
If you prefer a thinner texture right out of the freezer, use a no-churn method by whipping the mixture until light before freezing, or use the Ninja Creami.
This recipe yields a high-protein, healthy ice cream alternative perfect for satisfying your sweet tooth.