Cottage Cheese Ice Cream: High-Protein, Creamy, 2-Ingredient Dessert

Table of Contents

There are recipes you try once and forget—and then there are those that stop you in your tracks. For me, that was cottage cheese ice cream. It was a hot afternoon in Santa Monica, and someone handed me a scoop of “high-protein ice cream.” I hesitated. Cottage cheese? In ice cream? But one bite in, I was a believer. It was creamy, slightly tangy, not too sweet—and somehow refreshing and rich at the same time.

Since then, I’ve made this recipe more times than I can count. What started as curiosity turned into a staple in my kitchen. Whether I’m meal prepping or craving dessert after a light dinner like my dense bean salad, this ice cream has become a go-to I feel good about eating.

From Curds to Cones—The Story

My First Scoop of Cottage Cheese Ice Cream

I’ll be honest—I didn’t grow up eating cottage cheese. In Provence, it wasn’t a regular part of our table. But I’ve always loved discovering new ways to cook simply and feel nourished. So when I first tasted cottage cheese ice cream, I was surprised by how much it reminded me of homemade frozen yogurt, but smoother and more decadent.

When I started testing my own version, I was amazed at how easy it was. Blend cottage cheese with a touch of maple syrup, freeze, and that’s it. No eggs, no churning, no complicated base.

It reminded me of what I love about rustic recipes: real food, just enough technique, and lots of heart.

Why It’s More Than a Trend

While TikTok and food blogs have made cottage cheese ice cream wildly popular lately, this isn’t just a passing phase. It fits beautifully into a lifestyle that values both nourishment and joy. Each scoop offers creamy texture with protein, probiotics, and minimal sugar—especially if you skip the packaged stuff.

It’s also flexible. I love serving it after a savory brunch like my high-protein breakfast biscuits or as a treat after a long walk. Add a swirl of berry compote or a drizzle of honey, and you’ve got dessert with benefits.

The Ingredients & Method

Is Cottage Cheese Ice Cream Healthier?

If you’re looking for a dessert that checks both the “indulgent” and “nutritious” boxes, cottage cheese ice cream is it. Unlike traditional ice cream, which often relies on heavy cream, eggs, and a lot of sugar, this version is built on protein-rich, lower-sugar ingredients. The result? A dessert that satisfies cravings without leaving you feeling heavy or sluggish.

Let’s compare a basic serving:

Nutrient	Traditional Ice Cream	Cottage Cheese Ice Cream
Calories	250–300	180–220
Protein	4–6g	12–15g
Sugar	20–25g	8–12g (or less with no added sweetener)

This ice cream is especially great if you’re balancing a day of healthy eating—say, pairing it with my Mediterranean white bean chopped salad for a light, satisfying lunch or dinner.

What Are the Two Ingredients in Cottage Cheese Ice Cream?

The magic lies in the simplicity. You only need:

• Full-fat cottage cheese: This provides a creamy base and packs in protein. Low-fat versions will work, but the texture may be more icy than smooth.
• Sweetener: Maple syrup is my favorite—it blends easily and adds warmth. You can also use honey, agave, or a couple of Medjool dates if you prefer a natural option.

That’s it for the base. Everything else—vanilla extract, cocoa powder, frozen fruit, nut butter—is optional. Blend it all together until silky smooth, then pour into a container and freeze.

It’s so easy that it reminds me of the prep simplicity behind sheet pan pancakes: throw it in the blender, let it set, and enjoy.

exture Tips & Troubleshooting

Why Is My Cottage Cheese Ice Cream Icy?

Let’s talk about the one thing that trips up most first-timers with cottage cheese ice cream: iciness. If your frozen treat turns out more like a block of ice than a creamy scoop, you’re not alone. But the fix is easy once you understand what’s going on.

The issue usually comes down to three things:

1. Low-fat cottage cheese: While it might sound like a healthier option, low-fat versions have higher water content and less creaminess, which leads to more ice crystals. Stick to full-fat or even small-curd cottage cheese for the smoothest texture.
2. Under-blending: This recipe absolutely depends on thorough blending. You want a silky, pudding-like texture before freezing. If your blender isn’t strong, blend longer or in smaller batches.
3. Freezing too long or too shallow: If your mixture is spread too thin in the container or frozen too long without being stirred (especially if you’re not using an ice cream maker), it can crystallize. A deeper container and covering the surface with parchment or wrap can help.

How to Make It Creamy Every Time

Here are a few additions that take your cottage cheese ice cream from icy to indulgent:

• Frozen bananas: Add one for natural sweetness and creaminess
• Nut butter: A tablespoon of almond or peanut butter helps thicken and emulsify
• Vanilla extract or full-fat Greek yogurt: Both boost richness
• Heavy cream or coconut cream: Just a splash makes it extra smooth

If you’re going for an ultra-luxurious texture, blend and pour into an ice cream maker. It speeds freezing and improves structure.

And don’t forget: flavor and texture improve after sitting at room temperature for 5–10 minutes post-freezing. Like sheet pan pancakes, a little patience goes a long way in delivering that just-right bite.

Serving Ideas & Storage

How Long Does It Take to Freeze Cottage Cheese Ice Cream?

Good news—it doesn’t take all day to enjoy your homemade cottage cheese ice cream. If you’re freezing it in a standard airtight container, expect it to firm up in 2 to 4 hours. Prefer a soft-serve texture? You can enjoy it straight from the blender after chilling for just 30–60 minutes.

If you’re using an ice cream maker, the process is even faster: about 30 to 45 minutes for a churned, scoopable result with that dreamy texture you’d expect from store-bought.

Here are a few quick freezing tips:

• Use silicone molds or small ramekins for individual servings
• Cover with parchment paper or beeswax wrap to prevent freezer burn
• Stir halfway through freezing for better texture if skipping the ice cream maker

Want to serve dessert after a light dinner like my Mediterranean white bean chopped salad? Make your base before dinner and let it freeze while you eat.

Make It Your Own

One of the best parts of cottage cheese ice cream is how easily you can personalize it. Try these flavor combinations:

• Chocolate + banana + peanut butter
• Lemon zest + vanilla + honey
• Frozen berries + maple syrup + almond extract
• Cocoa powder + espresso + dark chocolate chips

For a fun brunch twist, I’ve served this alongside high-protein pizza breakfast biscuits—a surprising, but delightful pairing when the ice cream is flavored with cardamom or citrus.

You can even make a mini dessert board: scoop this into chilled bowls, add a few fresh berries, toasted nuts, and drizzle with tahini or chocolate. It’s as beautiful as it is balanced—just like my favorite rainbow veggie sheet pan meals.

FAQs About Cottage Cheese Ice Cream

Conclusion

Cottage cheese ice cream is more than a health trend—it’s a simple, customizable treat that satisfies without compromise. With just two core ingredients and endless flavor options, you can enjoy dessert that supports your goals and delights your taste buds.

Whether you’re pairing it with a colorful lunch like my rainbow veggie sheet pan or ending a cozy morning with sheet pan pancakes, this ice cream belongs in your regular rotation or  Join our vibrant Facebook group, Today’s Recipe, Tomorrow’s Favorite, and share your best brunch creations!

Print