Cottage Cheese Ice Cream (Printable Version)

A creamy, protein-packed frozen treat blending cottage cheese, honey, and mixed berries.

# What You Need:

→ Dairy

01 - 2 cups full-fat or low-fat cottage cheese

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract
05 - Pinch of salt

# How To Make It:

01 - Combine the cottage cheese, honey, and vanilla extract in a food processor or high-speed blender. Process until smooth and creamy.
02 - Add frozen mixed berries and a pinch of salt to the blender. Blend until the mixture reaches a thick, smooth, ice cream-like consistency, scraping down the sides as necessary.
03 - Taste the mixture and add additional honey if a sweeter flavor is preferred.
04 - For a soft-serve texture, serve immediately in bowls or cones.
05 - For a firmer consistency, transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours. Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping.
06 - Serve in bowls or cones and enjoy your refreshing treat.

# Expert Advice:

01 -
  • It tastes indulgent while actually delivering serious protein—this is the dessert that doesn't apologize for existing.
  • No special equipment or patience required; you blend, taste, and either eat immediately or freeze it later.
  • Frozen berries do the heavy lifting flavor-wise, so you'll never end up with something bland or icy.
02 -
  • If you skip the blending step and just stir by hand, the cottage cheese curds never fully disappear and the texture suffers. The blender is non-negotiable here.
  • Frozen fruit thaws slightly as you blend, and that liquid is your secret ingredient—it creates the creamy texture without needing cream or ice cream bases.
03 -
  • A high-speed blender makes this silky in under two minutes; a food processor takes longer but works just as well if you're patient with the scraping.
  • The key to perfect scooping texture is removing it from the freezer and letting it soften for exactly 5–10 minutes—any longer and it melts too fast.
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