Cottage Cheese Ice Cream
Published Apr 18, 2023, Updated May 26, 2023
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You only need 4 simple ingredients to make this viral cottage cheese ice cream! It’s super creamy, thick and packed with over 20 grams of protein!
Cottage cheese ice cream has gone completely viral thanks to Lainie Cooks on TikTok. I shared a version on Instagram and after seeing so many of you make (and love it), I knew I had to get the recipe up on the blog!
There are many different variations out there, but the base is just 2 simple ingredients: cottage cheese and honey! The version I’m sharing also has peanut butter and chocolate chips and the combo is seriously so good.
Why You’ll Love This Recipe
- It’s a high-protein dessert or snack that’s packed with over 20 grams of protein per serving!
- It comes together quickly with just 4 simple ingredients!
- No ice cream maker required!
- Can easily be customized to make your favorite ice cream flavor.
- cottage cheese – the key component of this recipe, providing a creamy texture and rich flavor with plenty of protein. I used full-fat Good Culture cottage cheese, but low-fat will work as well. Full fat will definitely be creamier though!
- honey – for the sweetener we’re using honey, which I think pairs nicely with the cottage cheese. Feel free to swap the honey with maple syrup or your preferred liquid sweetener.
- peanut butter – brings a nutty flavor and adds a touch more protein to this recipe! I like the flavor combo of peanut butter, honey and cottage cheese, but if you have a peanut allergy or aren’t a fan of peanut butter feel free to use almond butter or any nut/seed butter of choice.
- chocolate chips – a delicious addition that adds some crunch and chocolatey goodness to the ice cream. I like to use Lily’s dark chocolate chips because they are sweetened with stevia and low in sugar.
How to Make
Blend: Add cottage cheese, honey and peanut butter to a food processor or high-speed blender and pulse/process until smooth and creamy. Stir in chocolate chips.
Freeze: Add cottage cheese ice cream mixture back into the cottage cheese container or to a loaf pan and place in the freezer for about 4 hours, or until hard.
Serve: Remove from the freezer and let thaw for 5-10 minutes, just until you can easily scoop it. Use an ice cream scoop to scoop into bowls and enjoy.
How to Serve
- In a bowl or cone: Scoop the ice cream into a bowl or an ice cream cone and enjoy it as you would with any other ice cream.
- Toppings: Get creative with your favorite toppings, such as fresh fruit, chopped nuts, granola, or a drizzle of honey or chocolate sauce. See some more ideas below!
- Parfait-style: Layer the ice cream with fresh fruit, yogurt, or whipped cream for a delicious and visually appealing treat.
- Sandwich: Place a scoop of the ice cream between two cookies or waffles for a fun and satisfying dessert.
There are so many ways to get creative with this cottage cheese ice cream and create different flavors. Here are some ideas to get you started.
- Chocolate: Add in 1/2-1 Tablespoon cacao powder or cocoa powder plus the chocolate chips or cacao nibs for a chocolatey treat!
- Fruity: Blend in your favorite frozen fruit, such as strawberries, blueberries, bananas, mango or peaches for a fruity twist. You could also add a swirl of your favorite jam or this strawberry chia jam!
- Nutty: Swap the chocolate chips for chopped nuts like almonds, pecans, walnuts or pistachios.
- Spiced: Add a pinch of cinnamon, nutmeg, cardamom or pumpkin pie spice for a warm and comforting taste.
- Coffee: Mix in a shot of espresso or a spoonful of instant coffee powder for a delightful coffee-flavored ice cream.
- Vanilla: Add vanilla bean paste from 1/2 – 1 vanilla bean pod or vanilla extract for vanilla goodness.
- Strawberry cheesecake: Add some frozen or fresh strawberries and crushed graham crackers for a delicious strawberry cheesecake combo!
How to Store
In the freezer: Transfer the cottage cheese ice cream to an airtight container and store it in the freezer for up to 2 weeks. Be sure to cover the surface with a piece of plastic wrap before sealing the container to prevent ice crystals from forming.
Thawing: Allow the ice cream to sit at room temperature for about 5-10 minutes before scooping and serving. This will make it easier to scoop and provide a creamier texture.
The type of cottage cheese you use is up to personal preference. I personally like to use organic dairy products free from antibiotics and hormones (like rbST). If you’re looking for good organic cottage cheese brands I recommend Good Culture, Organic Valley and Nancy’s. I also like Friendship Diaries no salt added, small curd 1% cottage cheese (in the red container). Cottage cheese tends to be really high in sodium so I like that this variety is a little lower than your typical brands. Unfortunately, this brand isn’t organic.
You better believe it! This ice cream is made with minimal, good-for-you ingredients and has no refined sugar or artificial preservatives. It has more fiber and less sugar than traditional ice cream but is still absolutely delicious.
With 22 grams of protein per serving it can help balance your blood sugar and leave you feeling satisfied instead of hungry for more. If you’re someone like me who could easily eat a whole pint of ice cream in one sitting, this recipe is definitely for you.
More Ice Cream Recipes
- Mint Chip Avocado Ice Cream
- Healthy Chocolate Banana Ice Cream
- Healthy Oatmeal Raisin Ice Cream
- Healthy Chocolate Caramel Ice Cream Bars
- High Protein Ice Cream
- One Ingredient Banana Ice Cream
More Frozen Treats
- 2-Ingredient Banana Frozen Yogurt
- Strawberry Coconut Milk Sorbet
- 3-Ingredient Blueberry Frozen Yogurt
- Frozen Yogurt Bark with Berries
- Frozen Cottage Cheese Bark
- Frozen Banana Snickers
- Greek Yogurt Popsicles
- Chocolate Covered Banana Pops
- Chocolate Covered Frozen Raspberries
Be sure to check out all of the cottage cheese recipes as well as the full collection of dessert recipes on EBF!
Cottage Cheese Ice Cream
- 2 cups (16 oz) full fat cottage cheese, I used Good Culture
- ¼ cup honey
- 2 Tablespoons peanut butter
- 2 Tablespoons chocolate chips
- Add cottage cheese, honey and peanut butter to a food processor or high powered blender and pulse/process until smooth and creamy.
- Stir in chocolate chips.
- Add mixture back into the cottage cheese container or a loaf pan and place in the freezer for about 4 hours, or until hard.
- Remove from the freezer, let thaw for 5-10 minutes, just until you can easily scoop it. Use an ice cream scoop to scoop into bowls and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not certain these macros are correct. I’m getting 278kcal for 1/4 of the recipe:
1/2 cup 1% cottage cheese- 90kcal
1/2 tbsp peanut butter: 48kcal
1 tbsp honey: 70kcal
13 chocolate chips: 70kcal
I’m curious how you got 1/3 of the container down to that
Hi Christopher – I just re-checked the nutrition facts and they are correct. I think it depends on what brand of ingredients you’re using. I also used Lily’s chocolate chips which have less cals and sugar. Hope this helps!
Hi this looks pretty cool!!!.
Hope you enjoy!
I have to say, I am not usually a fan of cottage cheese but I tried this and it is delicious!!
Ahh this is the best, Laurie. I am so glad you are loving this recipe and it turned out great for you. Thank you for your review + star rating, I appreciate it!
The flavour is great but even after 10 mins defrosting it was rock solid…. Any hints on how to prevent this?
Hi Nimi – It will thaw out, maybe just give it a little more time. I found the larger the batch, the longer I need to thaw it out. Glad you enjoyed this recipe!
Instead of peanut butter could I use peanut butter powder? If so, what is the ratio (or amount)? Thx. I can’t wait to try this.
Hi Nicole – I haven’t tested this with peanut butter powder but you could try adding a tbsp at a time until you reach your desired flavor. Let me know how it turns out for you. Enjoy!
This is the best!! I couldn’t believe how good this was! I used lowfat Country Fresh cottage cheese and my Ninja blender and the consistancy was so smooth and creamy! The only problem is, I can’t stop eating it! Thanks for sharing this–it’s my new favorite!
Ah this is the best, Susan. I am SO glad that you are loving this ice cream and it turned out great for you! Thank you for coming back and sharing your review & star rating, I appreciate it!
The flavor is incredible however even after 10 mins thawing out it was unshakable… . Any recommendations for preventing this?
Hi! The amount of time you’ll need to thaw will depend on how cold/warm it is in your kitchen. It will thaw after a bit and scoop out perfectly! Hope you enjoy this recipe!
So you don’t have to initially use a pan with a cover? you can freeze it without covering it?
Your photo doesn’t show a cover.
Nope, you don’t have to cover it initially but you could with some plastic wrap or aluminum foil. Hope you enjoy this recipe!
Can you use fat free cottage cheese? Why is full fat a requirement?
You can use fat free or low fat, but the full fat makes it creamier and less icy.
Horrible ! So not recommend making this.
oh no! I am so sorry this did not turn out for you, Lyn. What happened?
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