Cottage Cheese Ice Cream
This one broke the internet for a reason. Cottage cheese blended into ice cream sounds wrong, but the result is impossibly creamy, packed with protein, and tastes like the real thing. No fancy equipment needed.
Ingredients
- 2 cups cottage cheese (full fat works best)
- 1/3 cup honey or maple syrup
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Mix-ins of choice: chocolate chips, berries, crushed cookies, peanut butter
Step-by-Step Instructions
Step 1: Blend Until Silky
Add the cottage cheese, sweetener, heavy cream, vanilla, and salt to a blender or food processor. Blend on high for 2 full minutes. You want zero graininess. Scrape the sides and blend again if needed. The mixture should be completely smooth, like melted ice cream.
Step 2: Add Mix-Ins
Fold in your mix-ins by hand. Chocolate chips and a swirl of peanut butter is the classic combo. Fresh strawberries or crushed Oreos are equally good. Keep it to about 1/2 cup total so the base stays creamy.
Step 3: Freeze
Pour into a freezer-safe container and freeze for at least 4 hours. If you want the best texture, stir it with a fork every 45 minutes for the first 2 hours. If you have an ice cream maker, churn for 20-25 minutes first, then transfer to the freezer.
Step 4: Scoop and Serve
Let the container sit on the counter for 5 minutes before scooping. This softens it just enough to get those perfect curls.
Serving Suggestions
- Drizzle with hot honey or a sprinkle of flaky sea salt
- Serve in a waffle cone or alongside fresh fruit
- Top with crushed graham crackers and a drizzle of caramel
Tips
- Full-fat cottage cheese is non-negotiable. Low-fat versions freeze icy and taste bland.
- The longer you blend, the creamier it gets. Two minutes minimum.
- For a chocolate version, add 3 tablespoons of cocoa powder to the base.
- Keeps well in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface to prevent ice crystals.