Go Back
Cottage cheese ice cream recipe card – high-protein healthy dessert from Flexible Feasts

Cottage Cheese Ice Cream

A creamy, high-protein ice cream made entirely in the blender. Cottage cheese replaces traditional ice cream bases for 16 grams of protein per serving with zero dairy taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Video Notes

Ingredients
  

Base
  • 2 cups 4% milk fat cottage cheese
  • 1/4 cup neutral-tasting nut butter (cashew, almond etc)
  • 2 to 4 tablespoons honey OR 1/2 cup natural sweetener (allulose and honey are preferred)
Optional Add-ins
  • 2 tablespoons sugar-free chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch of salt
Optional Toppings
  • Extra sugar-free chocolate chips

Directions
 

  1. Add all of your ingredients except for your chocolate chips (if using) into a blender or food processor.
  2. Blend until smooth. It depends on how powerful your blender is but it will take several minutes.
  3. After it’s done blending, add in your chocolate chocolate chips and gently fold them in. Do not blend.
  4. Take out a large bowl or a mason jar and pour your mixture into the mason jar. If your blender is not powerful enough and there are still chunks, pour your mixture through a fine sieve to get rid of some of the chunks.
  5. Freeze it for at least 3-4 hours. You can optionally stir every hour to reduce iciness but that is not required.
  6. After 3-4 hours, let it rest on the counter for 10-15 minutes before scooping.
  7. Serve.

Video

Notes

Let it sit on the counter for 10 to 15 minutes before scooping - it firms up hard in the freezer.