Save I discovered cottage cheese ice cream by accident on a humid summer afternoon when my blender was already dirty and the freezer felt like my only refuge. A friend mentioned she'd blended cottage cheese with berries once, and it sounded absurd until I tried it—creamy, protein-packed, and ready in minutes. That first spoonful was a revelation: it tasted nothing like health food, even though it technically was. Now it's my secret weapon when I want something indulgent that doesn't derail my day.
I made this for a potluck once and brought it in an insulated container, terrified it would melt before we got there. When I scooped it out on someone's patio, still perfectly firm, I felt like a magician. A woman who claimed she'd never liked cottage cheese on its own came back for seconds, which told me everything I needed to know about how the blending transforms it into something entirely different.
Ingredients
- Cottage cheese (2 cups, 450 g): Full-fat or low-fat both work, but full-fat blends smoother and tastes richer—don't let the texture intimidate you, the blender will handle it.
- Honey (3 tbsp): This is your sweetener and also helps create that creamy, smooth texture; maple syrup swaps in beautifully if you want a different flavor profile.
- Frozen mixed berries (2 cups, 300 g): These are the foundation—strawberries, blueberries, and raspberries together create complexity, but feel free to use whatever berries you have frozen.
- Vanilla extract (1 tsp, optional): A small splash that rounds out the flavors and makes everything taste more intentional.
- Salt (pinch): Just a tiny bit to make all the other flavors pop without being noticeable on its own.
Instructions
- Start with the smooth base:
- Combine cottage cheese, honey, and vanilla in your food processor or blender and let it go until completely smooth and creamy—this takes about a minute and you want zero graininess. Stop and scrape down the sides halfway through so nothing hides at the bottom.
- Add the frozen berries:
- Pour in the frozen berries and that pinch of salt, then blend again until the whole mixture thickens up and starts looking like actual ice cream. You'll notice it gets pale and fluffy as the berries distribute—this is the magic moment.
- Taste and adjust:
- Before you commit, taste a tiny spoonful right from the blender and decide if you need more honey. Better to add it now than to freeze and regret it.
- Choose your texture:
- Soft-serve texture happens immediately if you scoop right now—it's thick and satisfying. For scoopable ice cream, transfer everything to a freezer-safe container, smooth the top, and give it 2–4 hours in the freezer.
- Serve with intention:
- If you froze it, let the container sit on the counter for 5–10 minutes before scooping so it's not rock-hard. Serve in a bowl, a cone, or straight from the container while standing in front of the fridge—I won't judge.
Save My roommate once ate half of a batch I'd made and didn't realize it was cottage cheese until I told her the next day. The betrayal on her face was priceless, but then she asked me to make another one immediately, which meant more to me than any compliment ever could.
Flavor Swaps That Actually Work
The beauty of this recipe is that it's basically a blank canvas. I've tried mango and peaches in place of berries—the peach version tastes like summer in a bowl. Coconut syrup instead of honey gives it an entirely different vibe. I even experimented with swirling in a spoonful of almond butter before freezing, and it created these delicious ripples throughout. The formula stays the same, only the flavor journey changes.
Texture Tips and Tricks
The frozen berries are doing a lot of heavy lifting here—they're what makes this go from cottage cheese soup to ice cream. If your berries are thawing slightly before you blend, you might end up with something softer than you intended, so keep them as frozen as possible. I once left mine out for ten minutes while I answered the phone, and the result was more like a smoothie bowl, which wasn't terrible but also wasn't the goal.
Nutrition and Why This Feels Like a Win
This dessert gives you 11 grams of protein per serving and only 145 calories, which means you're eating something that actually nourishes you instead of just filling your stomach. The carbs come from fruit and honey—real sources with actual flavor—and the fat content is low enough that you won't feel heavy afterward. It's the rare dessert that makes you feel good during and after, which is why I keep making it.
- One serving has more protein than most ice creams have in two or three.
- The natural sweetness from berries and honey means no weird aftertaste lingering in your mouth.
- Make a double batch and you've got four servings ready whenever dessert cravings hit.
Save This recipe proved to me that simple ingredients in the right combination can create something that tastes indulgent without apology. It's become the dessert I reach for when I want something that makes me happy and doesn't make me feel conflicted about it.
Recipe FAQs
- → How do I achieve a smooth texture?
Use a high-speed blender or food processor to blend the cottage cheese, honey, and berries until completely smooth and creamy.
- → Can I use other fruits besides mixed berries?
Yes, frozen mango, peaches, or cherries make excellent alternatives and provide different flavor profiles.
- → How can I make the dessert without dairy?
Swap cottage cheese for thick coconut yogurt to create a dairy-free version while maintaining creaminess.
- → What sweeteners work best?
Honey is standard, but maple syrup or agave syrup can be used to vary the sweetness and flavor.
- → How do I get a firmer, scoopable consistency?
Freeze the blended mixture for 2–4 hours, then let it rest at room temperature for 5–10 minutes before serving.