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Cottage Cheese Ice Cream

Cottage cheese ice cream is a smooth, thick no-churn frozen dessert blended until completely lump-free. It turns high-protein cottage cheese into a creamy vanilla base that scoops like regular ice cream.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese base
  • 2 cup full-fat cottage cheese For the creamiest texture.
  • 3 tbsp honey or maple syrup Use maple syrup for a slightly deeper flavor.
  • 1 tsp vanilla extract
  • 0.25 tsp salt Balances sweetness and boosts flavor.
  • 1 tbsp lemon juice Adds brightness and helps the blend taste balanced.
  • 0.5 fresh berries or chocolate chips Optional toppings; choose one or mix.

Equipment

  • 1 stand mixer

Method
 

Blend until completely smooth
  1. Add full-fat cottage cheese, honey or maple syrup, vanilla extract, salt, and lemon juice to a high-powered blender or food processor and blend for 2 minutes until completely smooth with no lumps.
  2. Taste the mixture and adjust sweetness by adding more honey or maple syrup if needed.
Freeze and serve
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours until firm.
  2. Let the container sit at room temperature for 5 minutes before scooping to soften slightly for a smoother scoop.
  3. Top with fresh berries or chocolate chips, or drizzle with a little extra honey, and serve.

Notes

Pro tip: Blend longer than you think—if you still see tiny curds, scrape down the sides and blend again in short bursts to keep the texture spoonable. Store leftovers covered in the freezer for up to 1 week; for best scoop quality, let it sit 5 minutes at room temperature before serving. Freezing works well (no separate freezer re-freeze step needed). If you want a lower-sugar option, use sugar-free syrup or reduce the honey amount to taste.