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High-Protein Salted Caramel Cottage Cheese Ice Cream

Salted caramel cottage cheese ice cream made by blending cottage cheese with caramel sauce, vanilla, and sea salt until perfectly smooth, then freezing into a velvety, scoopable dessert. This high protein caramel ice cream stays caramel-forward with salty-sweet flavor and zero egg-cooking needed.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

full-fat cottage cheese
  • 2 cup full-fat cottage cheese Use for the creamy, high-protein base.
caramel sauce
  • 3 tbsp caramel sauce Plus extra for serving.
brown sugar
  • 2 tbsp brown sugar Helps deepen caramel flavor during freezing.
vanilla extract
  • 1 tsp vanilla extract
sea salt
  • 0.5 tsp sea salt Use for the salted-caramel balance.
cream cheese
  • 1 tbsp cream cheese Optional; use for extra richness and smoother texture.
flaky sea salt
  • 0.25 tsp flaky sea salt For topping before serving.
caramel drizzle
  • 2 tbsp caramel drizzle For topping before serving.

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. Add cottage cheese, caramel sauce, brown sugar, vanilla extract, sea salt, and optional cream cheese to a blender or mixer and blend for 2 minutes until completely smooth with no visible lumps.
  2. Stop and taste the mixture, then adjust caramel sauce or sea salt to get the sweet-salty balance you want.
Freeze
  1. Pour the blended mixture into a freezer-safe container, cover, and freeze for 4 hours until firm.
Serve
  1. Let the container sit at room temperature for 5 minutes to soften slightly for easier scooping.
  2. Spoon into bowls, then drizzle with extra caramel and add a pinch of flaky sea salt on top before serving.

Notes

For the smoothest texture, blend until the mixture looks fully uniform and glossy; any visible curdling usually means it needs more blending time. Store leftovers covered in the freezer for up to 2 weeks; let stand 5–10 minutes before scooping again. Freezing longer can make the texture firmer, so thaw slightly longer for easier serving. For a lower-fat option, use low-fat cottage cheese, but expect a softer, slightly less rich caramel result.