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Viral High-Protein Cottage Cheese Ice Cream (No-Churn Base)

Two scoops of creamy, light yellow cottage cheese ice cream served in a white bowl.
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Make this unbelievably creamy, high-protein cottage cheese ice cream right in your blender. This easy, no-churn recipe delivers a satisfying frozen dessert that tastes indulgent but keeps it light.

Ingredients

Scale
  • 2 cups cottage cheese (full-fat recommended for best texture)
  • 1/4 cup sweetener (like maple syrup or preferred sugar substitute)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Place the cottage cheese, sweetener, vanilla extract, and salt into a high-powered blender or food processor.
  2. Blend the mixture until it becomes completely smooth and creamy. Stop and scrape down the sides as needed to ensure no lumps remain. This step is key for a smooth texture.
  3. Transfer the blended mixture to a freezer-safe container, such as a loaf pan or airtight container.
  4. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture to prevent ice crystals.
  5. Freeze for at least 4 to 6 hours, or until firm enough to scoop like traditional ice cream.
  6. When ready to serve, let the cottage cheese ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping.

Notes

  • For a richer, more indulgent texture, use full-fat cottage cheese. For a lower-fat option, use low-fat, but the final texture may be slightly icier.
  • If you own a Ninja Creami, process the mixture in the machine after freezing for an extra smooth, soft-serve consistency. You may need to add a splash of milk if the mixture is too dense for the Creami.
  • Add mix-ins like chocolate chips, peanut butter swirls, or fresh berries during the last 10 minutes of freezing or just before serving.

Nutrition

Find it online: https://delicerecipe.com/cottage-cheese-ice-cream-recipe-no-churn/