Cottage Cheese Ice Cream
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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.
Ingredients Needed
- 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.
Flavor Variations
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.
FAQ’s
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.
Everything You Need to Make Cottage Cheese Ice Cream
OXO Good Grips Medium Cookie Scoop, Black/Silver
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Cuisinart 9-Cup Food Processor
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USA Pan Nonstick Standard Loaf Pan
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More Frozen Treats
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- Frozen Yogurt Bark with Berries
- 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!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Ice Cream
Ingredients
- 2 cups (16 oz) full fat cottage cheese, I used Good Culture
- ¼ cup honey
- 2 Tablespoons peanut butter
- 2 Tablespoons chocolate chips
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
I have made cottage cheese ice cream, but put it in a mall individual glass cups/ bowls. Already portioned, and only a few minutes to get a spoon in it. Like custard cups I guess/Pampered Chef
Love that idea, Deborah! Thanks for sharing!
I followed the recipe exactly. It froze like you said it would. I did stir about every 30 min. It was nice & creamy. I will try with strawberries & vanilla as that is my favorite. I used organic ingredients.
Thank you so much for the great recipe. I’m trying to get more protein in my diet since I’m 79. Also quality ingredients in an enjoyable ice cream. I will share recipe with family & friends.
So happy this one worked out well for you, Bonita! Strawberries and vanilla will be so tasty. Thanks for making the recipe and for leaving a review. I really appreciate it!
I made this exactly as the recipe stated. I did add lots of semi sweet dark chocolate chips and vanilla. My husband absolutely loved it. I put it in a plastic bowl with an airtight lid and it froze nicely just like regular ice cream. I am going to make this again and omit the peanut butter and just add frozen strawberries to it. I can’t wait to try it. Thanks for this awesome recipe and I shared it with others.
Woo!! That makes me so happy to hear, Linda. I love the idea of a strawberry version. Thanks for making the recipe and for coming back to leave a review. It means the world to me.
Sorry, but I thought this was horrible. I blended it in my ninja processor until smooth but it still came out gritty tasting. It was more reminiscent of ice milk than ice cream. I ended up throwing it down the drain. It wasn’t even salvageable for a milk shake. I really wanted to like this since I’ve been reading so many recipes and reviews, but I don’t see how I could have messed this up.
Hi there, I’m really sorry this didn’t turn out how you hoped. It sounds like you used a strong blender, so the gritty texture might’ve come from the type of cottage cheese. Some brands just don’t blend as smoothly, even with good equipment. Full-fat, small curd cottage cheese tends to work best for that creamy result.
Totally understand the disappointment though, and I really appreciate you giving it a try and taking the time to leave feedback. Out of curiosity, do you know what brand you used? Some with added stabilizers or large curds can be harder to blend smooth.
Ok, I’ll say it. Alison, that was unnecessarily negative and the opposite of helpful. We all understand you didn’t care for the ice cream personally. And I assure you, I don’t even know Brittany. But she posted a recipe that I and others want to try and don’t need to read your comment that equated it to your dog’s ice cream. There is no information there that is helpful and it struck me, and perhaps others, as mean or at very least thoughtless and rude.
I tried the recipe none the less. I enjoyed it. We have our own wild honey so I am appreciative of a recipe that specifically calls for honey although maple syrup would be good as well I imagine.
Thank you, Britany.
Thanks for the kind words, Diane. I’m glad you enjoyed this recipe!
Well said!
I had high expectations of this recipe because of all the hype these days. A big no for me. It reminded me of my dogs homemade ice cream. It was too hard to scoop even after letting it sit for 10 minutes. The texture was not favorable either.
I would be happy if someone had some pointers to make it better.
Thanks so much for trying the recipe and sharing your honest thoughts! I totally get it — cottage cheese ice cream is definitely a bit different from traditional ice cream, especially in texture and scoopability. If it’s coming out too hard, here are a few tips that might help:
1. Try letting it sit out at room temperature for 15-20 minutes before scooping to soften it up more.
2. You can also stir the ice cream every 30 minutes while it’s freezing to help keep it from getting too icy or hard.
3. Another option is to add a splash of milk or cream to the mixture before freezing to make it a bit creamier and easier to scoop.
4. Using full-fat cottage cheese instead of low-fat can also improve texture and flavor.
I hope these tips help if you want to give it another try! And thanks again for sharing your experience — it really helps me improve recipes.
I just made the recipe using maple syrup along with a bit of English Toffee stevia syrup AND I processed a handful of walnut pieces at the last minute. So far it tastes great with a bit of saltiness from the cottage cheese, a perfect match.
Oh sounds like a delicious combo!! So glad you loved it. Thanks for making and for coming back to leave a review. I so appreciate it!
Is the peanut butter just for this flavor? Is the cottage cheese and syrup/honey the 2 main ingredients and you can add other things to make the flavor you want?
Hi, Julie! Yes, the peanut butter is just for this flavor. The cottage cheese and honey are the base, and you can mix in anything you like—fruit, cocoa powder, or other add-ins would work great. Let me know what you try!
Love the flavor of it but it was very icy and didnt thaw, used full fat cottage cheese (good brand). Is there something to stop if freezing so hard and being so icy?
Hey Cara! I’m so glad you loved the flavor! Since cottage cheese has a high water content, it can freeze harder and icier than traditional ice cream. The peanut butter and honey in the recipe do help with texture, but if it’s still too icy, here are a few things that might help:
1) Try blending longer – A super smooth base can improve the final texture.
2) Add a little more honey – Liquid sweeteners help reduce iciness and keep it softer.
3) Let it sit out before scooping – Homemade ice cream freezes harder than store-bought, so letting it thaw for 10-15 minutes can make a big difference.
Hope this helps! Let me know if you try any tweaks — I’d love to hear how it turns out for you!
Could I sub Greek yogurt instead of cottage cheese
Hi Kaila! I’ve never tried this with Greek yogurt, but it could work. The texture will likely be tangier and a bit icier compared to the creaminess you get with cottage cheese. Let me know if you give it a try, I’d love to hear how it turns out. 🙂
Can you use fat free cottage cheese?
Yes, you can use fat free but it won’t be as creamy.
This is SO delicious. I added instant cold brew powder (Trader Joe’s) for the most amazing coffee ice cream ever.
YUM! This is such a great idea, B.J. Thank you for sharing your review + star rating, I really appreciate it!
Hi
I made this the other day – but I did something wrong and can’t figure it out. The next day we tried to have it and it was icy and never got creamy even after leaving it out for a long while. I did leave off the plastic wrap when freezing. I used a container but left the plastic wrap off. I did not read that initially. Just wondering if that would have ruined the process.
Hi Lisa! What type of cottage cheese did you use?
I got the same result – icy block. I substituted 2 teaspoons vanilla extract for the peanut butter. I use 4% (full fat) Meadow Gold cottage cheese. After blending everything in the blender, I put it in my Cuisinart ice cream maker.
Oh no! So sorry to hear that. How long did you leave it in the freezer for and did you let it thaw slightly before eating?
Can we use an ice cream maker?
Hey Meg – I haven’t personally tried it, so I’m not sure how this recipe would turn out with an ice cream maker. That said, I bet you could totally use an ice cream maker for a firmer, more scoopable consistency. I would blend the cottage cheese, honey, and nut butter until smooth. Chill the mixture thoroughly in the refrigerator, then churn it in your ice cream maker according to the manufacturer’s instructions. Then you can mix-in your chocolate chips! Let me know if you end up trying it and how it turns out for you. 🙂
Hi Brittany, thanks for the ice cream recipe. I haven’t made it yet because I need specific ingredient quantities.I realize that you probably are allowing for a degree of creativity but I need more of a baseline. So please provide me with the exact ingredient amounts to start with. Thank you so much for this extra help.
Hi June. The full recipe is listed in the recipe card, just above where you left this comment. If you’re on the top of the page, just select “jump to recipe” and all the details will be there for you. Enjoy.
Can you do maple syrup (natural, not processed) instead of honey?
Absolutley! Enjoy!
I never leave reviews but this was so easy to make! And my pickiest eater enjoy this! We tried it at hour three and it was a nice creamy consistency. I might try to substitute the peanut butter for peanut butter powder.
Ahh this is so great to hear, Lesley. I am so glad you found this recipe and are loving it. Thank you so much for taking the time to share your review + star rating, it means so much to me!
Just made this and was eating itbbore I froze it. I’m impatiently waiting for four hours to go by but just the “batter was so delicious.” I did use imitation honey to save a few calories and added a little vanilla extract but did everything else the same. This was so delicious.
WOO! This makes me so happy to hear, Elizabeth. I am so glad this turned out great for you and you are enjoying it, the perfect summer treat. Thanks for sharing your review + star rating, I appreciate it!
Delicious, fast and easy. Next time I will leave out the chocolate chips.
YUM! I am so glad you are enjoying this recipe and it turned out great for you. Thanks for sharing your review + star rating, I truly appreciate it!
I followed a very similar recipe (without nutbutter), but I’m suspecting that cottage cheese in the US is very different from what we have in Sweden. Because it was the saltiest ice cream I’ve ever had, and it was so sad! I’m guessing what you have been making is not that salty, otherwise it wouldn’t go viral 😅 I just bought a vanilla flavoured cottage cheese that I’m going try this recipe with. However, theres some added sugar and that’s what I’m trying to reduce..
Hi Sandra! Oh no, that must be the case, our cottage cheese here in the US is a bit salty, but not as salty as you are making it sound. I am curious to hear how the vanilla cottage cheese turns out for you. Let me know!
Hi there!
Can’t wait to try this recipe. I’m wondering if we could use the ninja creami for it? Any tips/tricks or recipe modifications that you can think of?
Am starting Wegovy and need more protein in my meals
Awesome! This is such a great recipe and I also have an entire portion of my website dedicated to high-protein meals. You can find them here!
thanks.
Hope you enjoy this recipe, Nancey!
If the saltines of cottage cheese is an issue, could you just use a Greek yogurt which has a similar protein profile? Why is cottage cheese preferred? Thanks.
Hi Dee! You could probably make this with yogurt, although I haven’t tried it. You could also try my Blueberry Frozen Yogurt or Banana Frozen Yogurt, both are so delish. Let me know how these turn out for you!
I will definitely make this again. 2 Tbsp of peanut butter didn’t have a strong enough peanut flavor for me. I doubled the peanut butter and really enjoyed it. I will try again with different nut butters and flavorings. I froze in individual containers for portion control.
Thank you for posting this.
WOO! I am so glad to hear that you are loving this ice cream recipe, Trudy. Love that you doubled the PB, you can never go wrong with more!! Thanks so much for your review + star rating, it means so much to me!
I am loving this! I started with the Peanut Butter Chocolate Chip version. 2nd batch I used maple syrup instead of honey and will use that going forward although my current brand of honey may just be too dark/strong. I have now made a strawberry & blackberry version with a touch of vanilla and a banana and another version with chopped roasted/salted almonds, chopped dark chocolate from a cadbury chocolate bar and a touch of vanilla (all of my versions have a touch of maple syrup). Next up will be coffee.
Love them all and am also just leaving them in the fridge sometimes to enjoy as you would pudding, instead of having to wait for it to thaw!
This is AMAZING, Kristin. Thank you for sharing all of your variations. I am so glad they have turned out great for you! I appreciate you sharing your review + star rating, it means so much to me!
Really wanted to like this but just not for us. Tasted furry was the feedback I got 🙁
i’ve just made this and also did some tweaking.i used maple syrup instead of honey, added an extra tbsp of PB, 1 tbsp of cocoa, 1 tsp each of vanilla and caramel extract, and an extra tbsp of chocolate chips. using 2 percent cottage cheese and blending all ingredients resulted in a smooth pudding like texture. the taste is – different. you can’t quite put your finger on it, but the real test is when it’s ready tomorrow morning texture wise. will keep you posted!
this in fact, does taste like cottage cheese. PB is one of my favorite things to eat, but somehow it didn’t jive in this concoction. maybe as a pudding it’s fine. however as a frozen treat, i would not make it again. i’ve made other ice creams that are smooth coming right out of the freezer, and this – even upon sitting out for a while, seemed icy and quite unpalatable. it’s a no for me.
Hi Lisa – Thanks so much for your feedback, so sorry this recipe did not turn out as you had hoped. Unfortunately, I think the reason it was a bit icy was because of the 2% cottage cheese. I have found that the full fat doesn’t ice over.
I used full fat cottage cheese. it was wonderfully smooth after I made and today it is a solid brick of ice.
I did nothing wrong. The freezer is not over freezing items.
This is a bust and severely disappointing.
This is not the first internet recipe that is a disaster and not what it claims to be. Tired of people just posting garbage recipes.
Hi Isobelle – I am so sorry this recipe turned out a bit hard for you. How long did you let it sit out before digging in?
I made this with two versions, a creamy peach ice cream, and a chocolate with walnut and chocolate chip ice cream. Both versions came out creamy and delicious! Instead of the honey I used maple syrup, and I added a little bit of vanilla extract.
Ah YUM! This sounds delicious, Janice. I am so glad you are loving this recipe and it turned out great with your different flavors. Thanks so much for coming back and sharing your review + star rating, I appreciate it!
it turned out salty and frozen with ice chunks not creamy
Hi Kathryn – I am so sorry to hear this did not turn out for you. What type of cottage cheese did you use? Did you change anything about the recipe?
This didn’t work for me. I got an icy lump that I tried to blend and then it was like a snow cone, not creamy. I wonder where I went wrong .
Hi Regan – So sorry to hear this recipe didn’t turn out the way you hoped. Did you change anything about the recipe?
I haven’t made this yet, but I was just gifted a ninja creami and think this would be the perfect recipe to test it out! Do you think using peanut butter powder like PB2 would work if trying to cut back a little bit on the fat or do you think that would taste gross?
I haven’t tried it with PB2 but I am sure it would work! Let me know how it turns out!
How do you feel about this recipe being used for breakfast? I’m looking for a way to incorporate cottage cheese into my diet (preferably at breakfast), while hiding any hint of what it actually tastes like! Any other recommendations, or why you wouldn’t? Thank you!
Hi! I have lots of cottage cheese recipes on my site that include the protein, but not so much the flavor of cottage cheese. I would recommend my banana cottage cheese pancakes, cottage cheese smoothie or my cottage cheese overnight oats. Can’t wait to hear which one you try and what you think of them!
Can I use low fat cottage cheese? I just made it and waiting for it to freeze! Hope it’ll still be good. Just on a low fat diet
You can totally use low fat cottage cheese, it just won’t be as creamy. Let me know how it turned out for you!
I added a little milk to help put in a container freeze did i mess up?
That shouldn’t. Was it super thick?
I have not made this yet but had a question. do you use natural unsweetened peanut butter or “Jiff” with the added sugar?
I always use a natural pb with just peanuts and salt! Hope you love this recipe. 🙂
this appears to be very intriguing and helpful to my goal of losing the last 20 or 30 lbs to achieve my last goal!
Congratulations! Hope you enjoy this ice cream!
I tried the strawberry cheesecake version today and it was amazing! I prefer softer ice cream and I didn’t want to wait for it to thaw, so after letting it freeze for 4 hours, I ran it through the food processor again with a little almond milk. The texture was PERFECT and I didn’t have any wait time! Mixed in some fresh strawberries and graham crackers after all of that and it masked any cottage cheese taste completely! Will definitely be making this again
WOW! This sounds absolutely delicious, Kennedy! I am so glad you gave this recipe a try and I really appreciate you sharing your version. Thank you for your review & star rating, I really appreciate it!
I can’t wait to try this! Do you think using coconut oil or coconut butter would give it more of a coconut base flavor?
Thanks!
Sarah
Hi Sarah – Maybe coconut milk? I haven’t tested this recipe with it though so I am not sure how it would turn out. If you give it a try, let me know how it turns out!
I made this late this afternoon. The batter tastes great! I added cinnamon to the batter. I let it set in the freezer about 1 and 1/2 hours, then I checked it. It is not frozen as to be expected with the lack of freezer time. But it is delicous! More like thick pudding or soft serve ice cream. I also like the amount it makes. Perfect for single people or 2-3 people. Little cost and healthier for you. I have shared this recipe to friends.
This is great, Rhonda. Thank you so much for sharing, I am glad you’re enjoying this recipe!
This recipe is so delicious! I am now hooked on creating different flavors. I love how you use actual honey and organic cottage cheese, makes this dish so pure and healthy, no added chemical sweeteners to harm us.
I have a small inexpensive food processor which works perfectly with this, it takes about two whole minutes in it to cut down on any graininess,
I also think adding vanilla cuts down on any cottage cheese taste, if you don’t like that taste.
I also have eaten this ice cream as a pudding, just put it in the fridge after mixing up to get it nice and cold.
Or just putting it in the freezer to get really cold, not frozen hard.
Another way I have been making it tastes like delicious cheesecake pudding. I’ve added dried cherries, walnuts, and I am going to try more, thank you so much for this healthy delicious recipe!!
I’m so glad you loved this recipe, Nance!! Thanks for making it and for coming back to leave a review. I really appreciate it!
can you add vodka to this recipe in order to keep it smooth and soft? if so, how much?
Hi Barb – I haven’t tried adding any type of liquor to this recipe, so I am not sure how much or how it would even turn out. If you give it a try, let me know how it turns out!
I think extracts act similarly to liquor, so coconut or vanilla extract might do the trick plus add some extra flavor!
Great idea, Kayla! Thanks so much for sharing!
Can you use lactose free cottage cheese in this recipe? I’m lactose intolerant so I never eat regular ice cream.
Hi Sandy – I actually have not tried this recipe with the lactose free cottage cheese, but I am sure it would work. Let me know how it turns out for you! Enjoy!
Hi Sandy,
I made this with lactose free cottage cheese. The texture and taste were the same as regular cottage cheese.
Hi Caroline – Just curious, how did the ice cream turn out of you with the lactose free cottage cheese?
Horrible ! So not recommend making this.
oh no! I am so sorry this did not turn out for you, Lyn. What happened?
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.
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.
Thanks!
Nope, you don’t have to cover it initially but you could with some plastic wrap or aluminum foil. Hope you enjoy this recipe!
This was a good alternative, thank you for sharing! Mine was a little salty for some reason. I don’t know if it was because I used 2%, instead of full fat. Is there a way that I can make it less salty? Instead of honey, I put a tbsp of natural syrup. I’m looking forward for to trying other recipes on your page.
Thanks again!
Hi April! I am so glad you enjoyed this ice cream. The saltiness most likely came from the brand of cottage cheese, which brand did you use?
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!
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!
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!
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!
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!
Had this at a friend’s this weekend and it was delicious. Could Monk’s fruit or Stevia be used to replace the honey to reduce the carbs!
Sure! Either of those sweeteners should work, glad you enjoyed this recipe!
Sorry, but it doesn’t satisfy the ice cream need. Taste like cottage cheese.
Hi Helen – I am sorry that you did not enjoy this ice cream, Helen. I personally found that the mix-ins masked the taste of the cottage cheese quite well and I liked the creaminess. I appreciate your feedback though!
I agree that there is still quite a strong cottage cheese taste. I love cottage cheese and this recipe actually detracted from what I like about cottage cheese. I am going to try with berries, vanilla and sweetener and see how that works.
That should be a delicious combo. Let me know how it turns out for you!
Hi! Do you think using 2 Tbl of peanutbutter powder would work the same?
Hi Meeshka – You can liquify the PB powder by adding some water to it and it should turn out just fine! Hope you enjoy this recipe!
Made it & love it! Super easy & helps me have a better choice for a sweet snack. I freeze them in a silicone muffin pan. It helps limit my serving size & they’re super easy for a grab & go treat! They stay firm & frozen the entire time I’m eating it & typically I don’t have to wait for it to thaw.
Excellent! Love the idea of freezing them in the silicone muffin pan, how convenient. Thank you for coming back and sharing your review & star rating, Chaska, it means so much to me!
I’ve been thawing for 30 minutes and it’s still rock solid. Hoping it’ll be good once we can try it!
Oh no! So sorry, Emily. Hopefully it thawed out and you were able to enjoy it.
I just tried cottage cheese ice cream and wonder if anyone w tried making it “after” to sing the cottage cheese? It has a Britney taste to it and I can’t find no salt add cottage cheese yet
Hi Karen – I am sorry, I am not sure what you are trying to ask here.
This recipe is a win! I love everything about it. Yummy and VERY simple.
Yay! I am so glad you are loving this recipe, Michelle! Thank you so much for sharing your review + star rating, I really appreciate it!
What do you recommend if you freeze until the next day as leftovers?
Just make sure it is in an airtight container and you’ll need to let thaw for 5-10 minutes before serving. Hope you enjoy this recipe!
I swap the chocolate chips for raspberries but it was still delicious, you couldn’t tell it was cottage cheese. Definitely would make it again
YUM! Love this idea, I am so glad this recipe turned out great for you and you’re loving it. Thank you for coming back and sharing your review & star rating, I appreciate it!
Can the cottage cheese ice cream be made with low fat cottage cheese?
Yes! That should work! Hope you enjoy this recipe, let me know how it turns out for you!
Looks great, I’m making it this weekend! One question, while the serving size is “2”, the nutritional information indicates “1/3 recipe”. So, wondering if nutrition info is for 3 servings?
Thank you for catching that! The serving size is supposed to be 3. Hope you enjoy this recipe!