Cottage Cheese Ice Cream sounds weird at first, right? I totally get that. But believe me, when your sweet tooth is hollering at 10 pm and you want something creamy that’s actually kind of good for you—this recipe is downright life-saving. Maybe you’re bored with typical ice cream or you just found a random tub of cottage cheese staring back at you in the fridge (happens here more than I’d like to admit). Whatever brought you here, you’re about to discover the magic. And if you’re into weirdly good cottage cheese stuff, you might also want to peek at these crunchy cottage cheese chips or this super easy cottage cheese flatbread. 
Why You’ll Love This Recipe
I promise, this is one of the easiest desserts I’ve ever made (and I’ve flopped my fair share). Making cottage cheese ice cream doesn’t take fancy machines or hard-to-pronounce ingredients. The whole process is so basic. Toss it all in the blender, wait a little (annoying) freezer time, then dig in. It’s packed with protein, surprisingly rich and oh man, the creaminess. You’d genuinely think you’re at a five-star restaurant if you close your eyes.
Plus, it’s a genius way to use up cottage cheese that’s maybe almost past its too-safe-to-eat date. I particularly love how customizable it is for whatever you’re craving. Skipping out on piles of extra sugar? Cool. Keeping it light? This one fits. Kids, adults, picky eaters—everybody seems to demolish it.
And—funny story—my non-cottage cheese loving friend thought I’d pulled a fast one with “normal” ice cream. Still talks about it.
“Hands down, the most surprisingly delicious treat I’ve made at home. Never thought I’d crave cottage cheese ice cream, but here we are!”
– Megan T., actual kitchen klutz
Flavor Variations
Let’s be real, plain cottage cheese ice cream is basically a blank canvas. That means so many possibilities. I usually keep it classic with vanilla, but feel free to get wild. Strawberries? Heck yes. Swirl in some peanut butter, or sprinkle on cinnamon if you’re feeling a bit spicy (not, like, spicy spicy). And add mini chocolate chips. Regret nothing.
If you want to take it over the top, try blitzing in berries or tossing in a tablespoon of cocoa powder for a chocolate version. I’ve even seen people crumble in my go-to cottage cheese banana bread. Nuts, pretzels, maple syrup, or a pile of sprinkles if you’re just feeling silly—it all works. Mix it in before freezing for smoothness, or fold stuff in after for chunky bites. Pretty forgiving recipe, honestly. 
How to Serve
Okay, now for the fun part. Scooping up your masterpiece. If it’s super solid from the freezer, give it a couple minutes on the counter so you don’t break a spoon. I’m warning you. Here are my favorite ideas for making it pop:
- Serve with a drizzle of honey and toasted nuts for extra crunch.
- Top with fresh strawberries, blueberries, or whatever’s rolling around the fruit drawer.
- Crumble some banana bread with cottage cheese or even cottage cheese bagels on top for an epic dessert mashup.
- Add a scoop over a warm fruit crumble for ooey-gooey perfection.
Don’t judge if you ever find yourself just eating straight out of the freezer. Sometimes, you’ve gotta do what you’ve gotta do.
How to Store
Actually, storing cottage cheese ice cream is the easiest thing in the world. Pop it in a sealed container in your freezer. It keeps for a couple of weeks (I personally dare you to make it last that long).
One quick warning—homemade stuff likes to freeze harder than our usual supermarket versions. So, let it sit out a bit before scooping. Or microwave for just a few seconds if you’re really impatient… not that I recommend that officially, but hey, desperate times. Re-freezing after scooping is fine too but expect a little ice crystal action if you do that more than once.
If you need something equally delightful that’s a bit different, check out this absolute gem: rice krispie ice cream.
Top Tip
Don’t rush the blending! You want it ultra-creamy (seriously, blend longer than you think). Scrape down those sides for that five-star restaurant vibe at home. Trust me, you want smooth—gritty cottage cheese ice cream is not the business. And, taste as you go. You can always add more sweetener if your taste buds vote for it.
Common Questions
Can I use low-fat cottage cheese?
Yep, though it’ll be a little less creamy. Full-fat just gives you dreamy texture.
How sweet should it be?
Totally up to you. I go light on sugar and drizzle honey on top when serving. Or, sometimes I leave out sweetener if the add-ins are sweet enough.
Can I refreeze after scooping?
Sure, but expect some ice crystals if you do this a bunch. Still tasty, though.
Is this actually healthy?
It’s got more protein, less fat, and you control the sweetener. So, for a dessert? Pretty darn healthy.
What if I don’t have a blender?
A food processor does the trick. Or, just mash well by hand if you like it rustic.
Ready to Become an Ice Cream Hero?
So, there you have it. Cottage cheese ice cream is way easier than anyone expects, and honestly, ridiculously tasty. The flavor combos are endless, storage is a snap, and you might never buy the regular stuff again. If you’re the type who loves fiddling with kitchen experiments, this one should be at the top of your list. Don’t be afraid—give it a whirl, and if you’re hunting more clever cottage cheese treats, swing by these cottage cheese chips or go all-out with classic banana bread with cottage cheese. For more fun frozen ideas, see this playful rice krispie ice cream. Happy blending and happy eating!
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Cottage Cheese Ice Cream
- Total Time: 180 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A surprisingly delicious and creamy ice cream made from cottage cheese that’s packed with protein and easy to customize.
Ingredients
- 2 cups cottage cheese
- 1/2 cup sweetener (honey, agave, or sugar)
- 1 teaspoon vanilla extract
- Optional add-ins: berries, chocolate chips, peanut butter, cinnamon, nuts
Instructions
- In a blender, combine cottage cheese, sweetener, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
- Transfer the mixture to a sealed container and freeze for at least 2-3 hours.
- Before serving, let it sit out for a few minutes or microwave for a few seconds to soften if needed.
- Scoop and enjoy with your favorite toppings!
Notes
Blend longer than you think for ultra-creamy texture. Feel free to experiment with different flavors and toppings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 10mg
Keywords: cottage cheese, ice cream, dessert, healthy dessert, protein dessert, easy recipe