High-Protein Cottage Cheese Ice Cream Dessert Recipe

Let’s make the creamiest high-protein cottage cheese ice cream at home—no ice cream maker needed. This easy dessert blends cottage cheese until silky, then sweetens and flavors it for a scoopable, protein-packed treat that tastes like soft serve. You’ll get that rich, frozen dessert vibe without heavy cream or eggs.

I make this on repeat for weeknight desserts and post-workout snacks. The texture stays lush, the flavor is customizable, and the protein keeps you satisfied. Keep a tub in your freezer and you’re always 10 minutes away from a wholesome sweet fix.

Why This High-Protein Cottage Cheese Ice Cream Works

• Protein you can scoop: Cottage cheese blends into a creamy base with 12–14g protein per serving.
• Thick, soft-serve texture: A quick blend plus a short freeze gives you a scoopable, smooth consistency.
• Naturally sweetened: You control the sweetness with honey, maple syrup, agave, or dates.
• Endlessly customizable: Add cocoa, fruit, nut butter, or cookie bits—this base loves mix-ins.
• Fast and convenient: Five minutes of prep. No churning. Minimal dishes.

Ingredients

Base Ingredients

• 2 cups full-fat cottage cheese (small curd blends extra smooth; use lactose-free if needed)
• 3–4 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt (balances sweetness)

Optional Flavor Boosters

• 2 tablespoons peanut butter or almond butter (for richness and extra protein)
• 2 tablespoons cocoa powder (for chocolate flavor; add 1–2 more tablespoons sweetener)
• 1/2 cup frozen berries (for fruity swirls and color)
• 1 tablespoon instant espresso (mocha or coffee flavor)
• 1/4 teaspoon cinnamon or cardamom (warm spice notes)

Mix-Ins (Fold In After Blending)

• Dark chocolate chips or chopped chocolate
• Crushed cookies or graham crackers
• Chopped nuts (pistachios, almonds, pecans)
• Mini marshmallows or shredded coconut

How to Make High-Protein Cottage Cheese Ice Cream

1. Blend the base: Add cottage cheese, honey or maple, vanilla, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy, 30–60 seconds. Scrape down the sides and blend again to remove any remaining curds.
2. Taste and adjust: Taste the mixture. Add more sweetener if you want it sweeter (frozen desserts taste less sweet). Blend in any optional flavor boosters now—cocoa, nut butter, berries, or espresso.
3. Add mix-ins: If using chocolate chips, nuts, or cookie pieces, pulse briefly or fold them in by hand to keep texture.
4. Transfer and freeze: Pour into a shallow, freezer-safe container. Smooth the top. Press a piece of parchment directly on the surface to minimize ice crystals. Freeze 1–2 hours for a soft-serve texture, 3–4 hours for a firmer scoop.
5. Serve: If very firm, let it sit at room temperature 5–10 minutes to soften, then scoop. Add toppings like a drizzle of honey, chopped chocolate, or fresh berries.

Pro Tips for Best Texture

• Use full-fat cottage cheese for the creamiest finish and fewer ice crystals.
• Blend thoroughly until glossy and silky; grit means it needs more time.
• Shallow containers freeze faster and soften quicker for scooping.
• Sweeten slightly more than you think since cold mutes sweetness.
• Stir halfway through a longer freeze to keep it creamy if you skip parchment.

How to Store This Cottage Cheese Ice Cream

• Container: Store in an airtight container with parchment pressed on the surface.
• Freezer time: Keeps well for up to 2 weeks with best texture in the first 5–7 days.
• Soften before serving: Rest at room temp for 5–15 minutes depending on firmness and container depth.
• Avoid repeated thawing/refreezing: Scoop what you need and return the rest promptly.

Benefits of High-Protein Cottage Cheese Ice Cream

• High protein, lower sugar: Satisfies cravings while supporting recovery and fullness.
• No-churn convenience: Skip the equipment and still get a creamy dessert.
• Customizable nutrition: Choose your sweetener, add fiber with berries, or increase fats with nut butter.
• Kid-friendly and adult-approved: Tastes like a treat, fuels like a snack.
• Budget-friendly: Cottage cheese stretches further than heavy cream and specialty pints.

What Not to Do

• Don’t use fat-free cottage cheese if you want creamy texture; it ices up quickly.
• Don’t skip the salt: A tiny pinch balances flavors and boosts sweetness perception.
• Don’t overfreeze without a plan: Rock-hard pints need a longer thaw; use shallow containers for easier scooping.
• Don’t add watery fruit chunks without blending; they freeze into icy bits. Blend fruit into the base or use small pieces.
• Don’t under-sweeten the mix: Cold dulls sweetness; taste and adjust before freezing.

Variations You Can Try

Chocolate Peanut Butter

• Blend in: 2 tablespoons cocoa powder + 2 tablespoons peanut butter + extra tablespoon maple syrup.
• Mix-in: Mini chocolate chips or chopped peanuts.

Strawberry Cheesecake

• Blend in: 1/2 cup frozen strawberries + 1 teaspoon lemon zest.
• Mix-in: Crushed graham crackers and a few strawberry chunks.

Mocha Chip

• Blend in: 1 tablespoon instant espresso + 1 tablespoon cocoa powder.
• Mix-in: Dark chocolate shards.

Tropical Coconut

• Blend in: 2 tablespoons coconut cream + splash of vanilla.
• Mix-in: Toasted coconut flakes and diced pineapple (well-drained).

Pistachio Almond

• Blend in: 1/4 teaspoon almond extract.
• Mix-in: Chopped pistachios and a drizzle of honey.

FAQ

Can I make this without a high-speed blender?

Yes. A food processor works great. Blend longer and scrape down often until completely smooth.

Is cottage cheese flavor noticeable?

Not much once blended with vanilla and sweetener. Cocoa, fruit, or coffee mask it even more.

How do I prevent iciness?

• Use full-fat cottage cheese.
• Sweeten adequately (sugar lowers the freezing point).
• Cover the surface with parchment to reduce ice crystals.
• Freeze in shallow containers and avoid long, deep freezes.

Can I use protein powder?

Yes, add 1–2 scoops of a whey or plant-based vanilla protein. Increase liquid sweetener by 1–2 teaspoons to offset dryness and blend longer.

Is Greek yogurt a substitute?

You can swap up to half the cottage cheese with Greek yogurt for tang. Expect a slightly icier texture; add a tablespoon of honey or a splash of coconut cream to keep it creamy.

How many servings does this make?

About 4 servings, depending on scoop size.

Conclusion

This high-protein cottage cheese ice cream brings the creamy, scoopable joy of dessert with the staying power of a protein snack. Blend it smooth, sweeten to taste, and freeze just long enough for soft-serve magic. Keep the base simple, then play with flavors and mix-ins. Once you try it, you’ll keep a batch in the freezer for those “I want something sweet, but make it smart” moments.

High-Protein Cottage Cheese Ice Cream Dessert Recipe

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Ingredients

  

Ingredients

Instructions

 

Instructions

• Blend the base: Add cottage cheese, honey or maple, vanilla, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy, 30–60 seconds. Scrape down the sides and blend again to remove any remaining curds.
• Taste and adjust: Taste the mixture. Add more sweetener if you want it sweeter (frozen desserts taste less sweet). Blend in any optional flavor boosters now—cocoa, nut butter, berries, or espresso.
• Add mix-ins: If using chocolate chips, nuts, or cookie pieces, pulse briefly or fold them in by hand to keep texture.
• Transfer and freeze: Pour into a shallow, freezer-safe container. Smooth the top. Press a piece of parchment directly on the surface to minimize ice crystals. Freeze 1–2 hours for a soft-serve texture, 3–4 hours for a firmer scoop.
• Serve: If very firm, let it sit at room temperature 5–10 minutes to soften, then scoop. Add toppings like a drizzle of honey, chopped chocolate, or fresh berries.
• Use full-fat cottage cheese for the creamiest finish and fewer ice crystals.
• Blend thoroughly until glossy and silky; grit means it needs more time.
• Shallow containers freeze faster and soften quicker for scooping.
• Sweeten slightly more than you think since cold mutes sweetness.
• Stir halfway through a longer freeze to keep it creamy if you skip parchment.