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Cottage Cheese Ice Cream

Cottage cheese ice cream is a blender ice cream made by blending cottage cheese until completely smooth, then freezing into a thick, creamy scoop. This high protein ice cream tastes like vanilla soft-serve texture with no graininess.
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Prep Time 10 minutes
freezing 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese base
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp lemon juice
Toppings
  • 1 fresh berries or chocolate chips
  • 1 honey

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. Add full-fat cottage cheese, honey or maple syrup, vanilla extract, salt, and lemon juice to a high-powered blender or food processor, then blend until completely smooth with no lumps (about 2 minutes), scraping down as needed for a silky texture.
  2. Taste the mixture and adjust sweetness by adding more honey or maple syrup until it’s to your liking, aiming for a balance of vanilla and a slight lemon tang.
Freeze and scoop
  1. Pour the blended base into a freezer-safe container, cover, and freeze for 4 hours until scoopable and thick.
  2. Let the container sit at room temperature for 5 minutes before scooping so the ice cream softens slightly for clean, creamy scoops.
  3. Serve immediately with fresh berries or chocolate chips, and drizzle with honey if desired for glossy topping spots.

Notes

Pro tip: blend until it looks perfectly uniform—no visible curds—because that’s what prevents graininess. Store in the freezer in a covered container for up to 2 weeks; let it sit 5–10 minutes to soften before serving. No freezing is needed beyond the initial 4-hour freeze. For a lower-fat option, use low-fat or part-skim cottage cheese, but expect a slightly softer texture.