Cottage Cheese Ice Cream

This cottage cheese ice cream is a fun, higher-protein twist on homemade ice cream that comes together in just a few minutes and doesn’t require an ice cream maker. It’s also naturally gluten-free and grain-free.

After making this Cottage Cheese Cookie Dough, I was excited to get another cottage cheese dessert up on the blog! It’s been so hot here lately, I haven’t really been in the mood for anything except ice cream and pops, like these Greek Yogurt Ice Cream Bars.

I’d been curious about cottage cheese ice cream for a while, so it seemed like the perfect time to finally give it a try. The peanut butter ribbons and mini chocolate chips make it taste much more like a classic ice cream than most cottage cheese ice cream recipes I’ve tried.

One thing to know before you make it – cottage cheese ice cream freezes much harder than traditional homemade ice cream because it’s much lower in fat and sugar and higher in water.

That’s completely normal. Just let it sit at room temperature for about 15-20 minutes before scooping.

Even once it’s soft enough to scoop, don’t expect exactly the same texture as traditional homemade ice cream. It’s creamy, but a little denser and less airy.

I’ve tried several other top-ranking cottage cheese ice cream recipes, just to make sure this was a normal thing, and they all freeze rock hard (although I have to say very few of them actually warn you about this 🤯). 

The only healthier ice creams I’ve made that don’t freeze rock hard are this Vegan Gelato and Healthy Peanut Butter Ice Cream. They both contain considerably more fat and use dates, which helps keep them much softer in the freezer. Neither one tastes like a “healthy” dessert.

Ingredient Notes

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Cottage cheese – use full-fat cottage cheese for the creamiest results. Low-fat versions contain more water and produce a noticeably icier texture.
• Greek yogurt – adds a little tang and makes the flavor taste more like traditional ice cream. Again, you’ll want to use full-fat (10%). If you have some left over, this Greek Yogurt Cheesecake is a great use for it!
• Honey – frozen desserts taste less sweet than they do before freezing, so taste the base before freezing and add a little more honey if you’d like a sweeter ice cream.
• Mini chocolate chips – these distribute much more evenly throughout the ice cream than regular chocolate chips.
• Natural creamy peanut butter – you want the kind without added fat and sugar. Mixing the peanut butter with honey and milk makes it easier to swirl into the ice cream and helps create smoother peanut butter ribbons that are easier to scoop.

How to Make It

All you need is a blender! No need for an ice cream maker.

1. Blend together the cottage cheese, Greek yogurt, honey, vanilla, and salt until completely smooth.
2. Don’t rush this step – there shouldn’t be any visible curds left.
3. Transfer the mixture to a bowl and fold in the mini chocolate chips.
4. In a separate bowl, stir together the peanut butter, honey, and milk until smooth and pourable.
5. Spread half of the cottage cheese mixture into a loaf pan.
6. Drizzle over about half of the peanut butter mixture.
7. Repeat with the remaining ice cream base and peanut butter. Run a butter knife through the mixture a few times to create ribbons. Don’t overmix or you’ll lose the swirls.
8. Cover tightly and freeze for 4-6 hours. Before serving, let the ice cream sit at room temperature for about 20 minutes so it’s easier to scoop. Store the ice cream tightly covered in the freezer for up to 2 weeks.

Is Cottage Cheese Ice Cream Worth Making?

If you’re expecting it to be identical to premium homemade ice cream, you’ll probably be disappointed. But if you’re looking for a healthier frozen dessert that’s high in protein and genuinely tastes good, I think it’s absolutely worth making. The peanut butter ribbons and chocolate chips make it feel much more indulgent than most cottage cheese ice creams I’ve tried.

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Cottage Cheese Ice Cream

Author Erin Dooner

Course Dessert

Cuisine American

Servings 8

Print Recipe

Pin Recipe

Prep Time 15 minutes mins

Total Time 6 hours hrs 15 minutes mins

This cottage cheese ice cream is a creamy, high-protein dessert made with cottage cheese, Greek yogurt, peanut butter, and chocolate chips. No ice cream maker required!

Ingredients

Ice Cream:

• ▢ 2 1/2 cups (575 grams) full-fat cottage cheese
• ▢ 1/3 cup (80 grams) full-fat plain Greek yogurt
• ▢ 4 tablespoons (80 grams) honey
• ▢ 1 tablespoon vanilla extract
• ▢ pinch salt

Mix-ins:

• ▢ 3/4 cup (145 grams) mini semi-sweet chocolate chips

Peanut Butter Swirl:

• ▢ 1/2 cup (129 grams) natural creamy peanut butter the kind without added fat or sugar
• ▢ 2 tablespoons (40 grams) honey
• ▢ 2 tablespoons milk

Instructions

• Add the cottage cheese, Greek yogurt, honey, vanilla, and salt to a blender or food processor. Blend for 1-2 minutes, or until completely smooth, stopping to scrape down the sides as needed.
  2 1/2 cups (575 grams) full-fat cottage cheese

  1/3 cup (80 grams) full-fat plain Greek yogurt

  4 tablespoons (80 grams) honey

  1 tablespoon vanilla extract

  pinch salt
• Taste the mixture. Frozen desserts always taste less sweet than they do at room temperature, so if you'd like a sweeter ice cream, blend in a little more honey.
• Transfer the mixture to a large bowl and gently fold in the mini chocolate chips.
  3/4 cup (145 grams) mini semi-sweet chocolate chips
• In a small bowl, stir together the peanut butter, honey, and milk until smooth and pourable.
  1/2 cup (129 grams) natural creamy peanut butter

  2 tablespoons (40 grams) honey

  2 tablespoons milk
• Spread about half of the cottage cheese mixture into a loaf pan. Drizzle about half of the peanut butter mixture over the top.
• Repeat with the remaining ice cream mixture and peanut butter swirl.
• Use a butter knife to gently swirl through the layers a few times to create ribbons of peanut butter. Don't overmix.
• Cover tightly and freeze for 4-6 hours, or until firm.
• Remove the ice cream from the freezer 15-20 minutes before serving. It will still be firmer and denser than traditional homemade ice cream, but it'll be much easier to scoop and creamier to eat.

Notes

• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 349kcalCarbohydrates: 31gProtein: 13gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 13mgSodium: 283mgPotassium: 313mgFiber: 3gSugar: 25gVitamin A: 109IUVitamin C: 0.1mgCalcium: 91mgIron: 2mg

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