Thank you for being here! Seriously, every time one of you drops by, tries a recipe, or shares a photo—it means the world. This one’s for everyone craving something sweet, creamy, and good-for-you without turning on the stove or pulling out a fancy machine. I promised you versatile, and here’s proof: a luscious Cottage Cheese Ice Cream that’s rich, smooth, and secretly healthy. Yes, really. And no ice cream maker needed! Want this dreamy, scoopable delight sent straight to your inbox? Subscribe now and never miss a flavor adventure again!
What Is Cottage Cheese Ice Cream?
Cottage cheese ice cream is the internet’s newest darling—and for good reason. It’s a no-churn, high-protein frozen dessert that’s incredibly easy to make and endlessly customizable. The base is simple: cottage cheese blended until silky, sweetened to your liking, flavored with peanut butter and vanilla, then dotted with chocolate chips.
Why You’ll Love This Recipe
Protein-packed – Thanks to the cottage cheese, each scoop gives you a satisfying hit of protein. No churn, no fuss – No special equipment required, just a blender and your freezer. Refined sugar-free – You control the sweetener and how much. Customizable – Chocolate chips today, berries or nuts tomorrow. Guilt-free indulgence – It tastes like dessert, but it fuels like a snack.
What Does It Taste Like?
Think creamy peanut butter cheesecake meets frosty fudge ripple. The cottage cheese flavor is totally mellowed out once blended, leaving you with a thick, velvety base that’s rich and satisfying. Add a pop of chocolate chips and every bite becomes a mini celebration.
Benefits of This Cottage Cheese Ice Cream
Naturally gluten-free and low-carb. High in calcium and protein. No need to churn or wait for an ice cream machine bowl to freeze. Kid-friendly and adult-approved. Easy to make ahead for meal prep or snack attacks.
Ingredients
1½ cups full-fat cottage cheese
2 tablespoons peanut butter
2–3 tablespoons maple syrup, honey, or your favorite sweetener
1 teaspoon vanilla extract
¼ cup mini chocolate chips or chopped dark chocolate
Tools You’ll Need
High-speed blender or food processor
Spatula
Freezer-safe container with lid
Spoon or cookie scoop for serving
Additions and Substitutions
Swap peanut butter for almond or cashew butter if you prefer. Use Greek yogurt for half of the cottage cheese for a tangier flavor. Add a pinch of salt or cinnamon for extra depth. Toss in crushed nuts, swirls of jam, or even protein powder for added nutrition.
How to Make Cottage Cheese Ice Cream
- Blend: Add cottage cheese, peanut butter, sweetener, and vanilla to a blender. Blend until completely smooth and creamy.
- Stir: Fold in the chocolate chips with a spatula.
- Freeze: Transfer to a freezer-safe container and smooth the top. Cover and freeze for at least 3–4 hours or until firm.
- Serve: Let sit at room temperature for 5–10 minutes to soften slightly before scooping. Enjoy!
What to Serve With It
Top with sliced bananas, a drizzle of melted peanut butter, or crushed graham crackers for a dessert vibe. It also pairs beautifully with warm brownies, pancakes, or even on top of waffles for a brunch treat.
Tips for Success
Use full-fat cottage cheese for the creamiest texture. Blend thoroughly—no lumps allowed! If your blender isn’t high-speed, you may need to blend longer or scrape down the sides more frequently. For a softer scoop, store in a shallow container and don’t freeze too long before serving.
Storage Instructions
Store in an airtight container in the freezer for up to 2 weeks. Let thaw slightly before scooping to get the perfect creamy texture. Avoid refreezing once thawed.
Frequently Asked Questions
Can I make this dairy-free? Yes! Use a dairy-free cottage cheese alternative and nut butter. Can I skip the sweetener? If you like things less sweet or are using sweet chocolate chips, you can absolutely scale it back. Does it taste like cottage cheese? Nope! Once blended, the tanginess mellows out, and the texture becomes rich and smooth.
Final Thoughts
If you’ve ever craved ice cream but didn’t want the sugar crash or hassle of churning, this is your recipe. It’s simple, nourishing, and wildly satisfying. Whether you’re meal-prepping, cooling down on a hot day, or just looking for a new guilt-free dessert—this cottage cheese ice cream is anything but boring!!
More Recipes You’ll Love If You Enjoyed This
Peach Yogurt Popsicles
Frozen Banana Bites with Almond Butter
No-Bake Peach Cheesecake Bars
Share the Love
Tried this recipe? I’d love to hear how it turned out! Leave a review below or tag your gorgeous ice cream creations on Pinterest—I love seeing what you whip up in your kitchens!
Nutritional Information (Approximate Per ½ Cup Serving)
Calories: 180
Protein: 10g
Fat: 12g
Carbohydrates: 10g
Sugar: 6g
Fiber: 1g
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Cottage Cheese Ice Cream (No-Churn & High-Protein)
Description
This creamy, no-churn cottage cheese ice cream is packed with protein and naturally sweetened. Just blend cottage cheese, peanut butter, and a touch of vanilla with your favorite sweetener, stir in chocolate chips, and freeze! A guilt-free dessert that tastes like peanut butter cheesecake—simple, satisfying, and endlessly customizable.
Ingredients
- 1½ cups full-fat cottage cheese
- 2 tablespoons peanut butter
- 2 –3 tablespoons maple syrup (honey, or sweetener of choice)
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips or chopped dark chocolate
Instructions
- Add the cottage cheese, peanut butter, sweetener, and vanilla extract to a high-speed blender or food processor.
- Blend until completely smooth and creamy.
- Fold in the chocolate chips using a spatula.
- Pour the mixture into a freezer-safe container and smooth the top.
- Cover and freeze for 3–4 hours, or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy!
Notes
Use full-fat cottage cheese for the creamiest result.
For dairy-free: substitute with a plant-based cottage cheese and nut butter.
Add-ins: try berries, chopped nuts, or swirl in fruit preserves.
Store in an airtight container for up to 2 weeks.
Soften slightly before serving for best texture.
