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Two scoops of creamy cottage cheese ice cream with a berry swirl in a glass bowl

Cottage Cheese Ice Cream

A creamy, no-churn ice cream made from blended cottage cheese, maple syrup, and vanilla. About 12 g protein per half cup.
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Prep Time 5 minutes
Resting 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Base
  • 2 cups cottage cheese 450 g, 2% or 4%
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 pinch salt
Flavor (choose one)
  • 1 cup strawberries fresh or frozen
  • 3 tbsp cocoa powder plus 1 tbsp extra maple syrup
  • 3 tbsp natural peanut butter

Method
 

  1. Blend the cottage cheese, maple syrup, vanilla, and salt on high 60–90 seconds until completely smooth.
  2. Blend in your chosen flavor.
  3. Taste and adjust sweetness.
  4. Pour into a freezer-safe container and freeze 2–3 hours, stirring once after the first hour.
  5. If frozen solid, soften 15–20 minutes before scooping.

Notes

Best served 2–3 hours after freezing. Store up to 2 weeks frozen with parchment pressed on the surface. Nutrition is an estimate for the vanilla base.