Cottage Cheese Ice Cream (Print Version)

A creamy, protein-rich treat with cottage cheese, honey, and frozen berries for a refreshing delight.

# What to Use:

→ Dairy

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

→ 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 Prepare:

01 - Combine cottage cheese, honey, and vanilla extract (if using) in a food processor or high-speed blender. Blend until smooth and creamy.
02 - Add frozen mixed berries and a pinch of salt. Blend again until thick, smooth, and ice cream-like, scraping down the sides as needed.
03 - Taste the mixture and add more honey if desired to enhance sweetness.
04 - For a soft-serve consistency, serve the ice cream immediately.
05 - Transfer the mixture to a freezer-safe container, smooth the top, and freeze for 2 to 4 hours. Let stand at room temperature for 5 to 10 minutes before scooping.
06 - Scoop into bowls or cones and serve.

# Expert Advice:

01 -
  • No ice cream maker required, no churning, just a blender and 10 minutes of your time.
  • You get genuine ice cream texture with 11 grams of protein per serving, so you can actually enjoy dessert without the guilt spiral.
  • The cottage cheese disappears completely into the berries—your guests will ask what your secret is.
02 -
  • Don't skip blending the cottage cheese first—if you add the frozen berries to unblended cottage cheese, you'll end up with chunks no matter how long you process.
  • The mixture will thicken more as it freezes, so it should look slightly softer than you want before it goes into the freezer.
03 -
  • If your blender struggles with frozen fruit, add the berries a handful at a time rather than dumping them all in at once—patience here saves frustration.
  • Store it in a container with a lid and it'll keep beautifully for up to a week, so make it on Sunday and eat it throughout the week.
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