This cottage cheese ice cream is one of the simplest frozen desserts I’ve ever made, yet it delivers a rich, creamy texture that feels indulgent while packing in plenty of protein. With just a couple of ingredients and no need for an ice cream maker, I can whip this up in minutes and enjoy a healthy treat that rivals store-bought ice cream.

Why You’ll Love This Recipe

I like that this recipe only requires two main ingredients, making it quick and budget-friendly. I don’t need any fancy equipment—just a blender and a pan for freezing. Since cottage cheese is naturally high in protein, I feel satisfied after just one serving, but I’ll admit, I often polish off the whole batch. I also love how customizable it is; some days I keep it simple with just maple syrup, while other times I mix in fruit, cookies, or even a swirl of peanut butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cottage cheese

• 2 tablespoons maple syrup or honey

• 1 cup frozen banana (optional, or cashews/skinless almonds for extra creaminess)

Directions

1. I add the cottage cheese and maple syrup to a blender and blend until smooth and creamy.

2. If I want an extra rich texture, I blend in a frozen banana or a handful of cashews.

3. I transfer the mixture to a loaf pan, cover it, and place it in the freezer for about an hour.

4. Before scooping, I let it sit at room temperature for 10 minutes so it softens up perfectly.

Servings and timing

This recipe makes 2 servings. It only takes about 1 minute of prep time and 1 hour of freezing time, so in just over an hour, I can enjoy a creamy high-protein ice cream.

Variations

I like to change this recipe up depending on my cravings:

• Peanut butter: I fold in powdered peanut butter or swirl in natural peanut butter.

• Chocolate: I mix in cocoa powder and chocolate chips.

• Cookie dough: I crumble in edible cookie dough and chocolate chips.

• Strawberry: I blend in frozen strawberries for a fruity twist.

• Coffee: I stir in espresso powder for a mocha-inspired version.

Storage/Reheating

I keep leftovers in a freezer-safe container for up to one week. When I’m ready to enjoy, I let the ice cream thaw at room temperature for 5–10 minutes before scooping.

FAQs

Can I use low-fat cottage cheese?

Yes, I can use low-fat cottage cheese, but I notice it isn’t as creamy as full-fat.

How do I make the ice cream less icy?

I add frozen banana or cashews for a smoother texture, or I stir the mixture every 30 minutes during the first hour of freezing.

Can I use flavored cottage cheese?

I prefer plain cottage cheese, but a lightly sweetened or flavored one could work as long as it complements my mix-ins.

Do I need an ice cream maker?

No, I don’t. A blender and freezer are enough, but if I have an ice cream maker or Ninja Creami, I can use it for an even creamier result.

Can I swap the maple syrup for protein powder?

I can’t replace the liquid sweetener with protein powder alone because the ice cream will turn out icy. If I want added protein, I keep the syrup and blend in a bit of protein powder.

Conclusion

This cottage cheese ice cream has quickly become one of my favorite desserts. It’s creamy, satisfying, and unbelievably easy to prepare. I like how I can make it plain or add different mix-ins depending on what I’m in the mood for. Whether I’m craving chocolate, fruit, or cookies, this protein-packed ice cream gives me a healthier way to indulge.