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High-Protein Salted Caramel Cottage Cheese Ice Cream

Salted caramel cottage cheese ice cream that blends into a smooth, caramel-forward frozen dessert with a velvety texture. A high-protein caramel ice cream made with fully smooth blending and a 4-hour freeze for easy scoops.
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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
  • 2 cup full-fat cottage cheese
caramel and sweeteners
  • 3 tbsp caramel sauce
  • 2 tbsp brown sugar
flavoring and salt
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
optional richness
  • 1 tbsp cream cheese for extra richness, optional
serving
  • 0.25 flaky sea salt for serving
  • 0.25 tbsp caramel sauce for serving drizzle

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. Add full-fat cottage cheese, caramel sauce, brown sugar, vanilla extract, sea salt, and (if using) cream cheese to a blender or stand mixer. Blend continuously until completely smooth, at least 2 minutes, with no visible lumps.
  2. Stop and taste the mixture. Adjust caramel sweetness or saltiness by adding more caramel sauce or a pinch of sea salt as needed, until the flavor balance is right.
Freeze
  1. Pour the blended mixture into a freezer-safe container and spread it level. Freeze for 4 hours, until firm enough to scoop.
  2. Remove the container from the freezer and let it sit for 5 minutes before scooping. The surface should soften slightly while the ice cream stays scoopable.
Serve
  1. Scoop into bowls and drizzle with extra caramel sauce. Finish with a pinch of flaky sea salt so the salty notes pop against the caramel.

Notes

For the smoothest texture, blend long enough that the mixture looks glossy and uniform with zero graininess, then scrape down the sides once during blending. Store covered in the freezer for up to 2 weeks; it may harden, so let it sit 5–10 minutes before scooping. Freezing is recommended (no thawing and refreezing). For a lower-fat swap, use low-fat cottage cheese (expect slightly less creamy texture and a softer caramel finish).