There’s a brand new superstar in the world of cool, creamy treats, and it’s high time you meet it! Cottage Cheese Ice Cream is rich, ultra-creamy, and carries a delightful tang reminiscent of frozen cheesecake. If you’re craving a healthier, protein-packed alternative to classic ice cream—and secretly hoping it’s this easy—this recipe is about to be your new go-to.
Why You’ll Love This Recipe
- High-Protein Indulgence: Enjoy that ice cream satisfaction while sneaking in a seriously impressive protein boost from the cottage cheese base.
- Blissfully Easy: You need only five minutes of hands-on work—no ice cream maker, fancy gadgets, or endless stirring required.
- Customizable Flavors: The simple foundation is a blank canvas for mixing in your favorite nuts, chocolate, fruits, or flavorings.
- Guilt-Free Creaminess: All the luscious texture you crave with less sugar and more wholesome goodness than traditional options.
Ingredients You’ll Need
You’ll be amazed by how a handful of pantry staples can transform into a luscious dessert. Each ingredient in this Cottage Cheese Ice Cream plays a special role—don’t skip a single one if you want that ultra-creamy, slightly tangy, totally dream-worthy scoop!
- Full Fat Cottage Cheese (2 cups): The rock star of this recipe—choose high-quality, full-fat cottage cheese for a decadent, scoopable texture and rich flavor.
- Honey (¼ cup): Adds natural sweetness and helps with that silky finish; you can adjust to taste or sub in your favorite liquid sweetener.
- Peanut Butter (2 tablespoons): For a nutty swirl and a subtle savory note that balances the tang of cottage cheese—almond butter is totally fair game, too!
- Chocolate Chips (2 tablespoons): The melt-in-your-mouth magic in every bite, adding pops of chocolatey goodness throughout the ice cream.
Variations
One of the best things about homemade Cottage Cheese Ice Cream is how customizable it is! You can switch up flavors, stir in favorite add-ins, or tweak it to suit allergies and dietary choices—the possibilities are endless, and all delicious.
- Berry Burst: Swap chocolate chips for a swirl of raspberry or blueberry jam for an extra tangy treat.
- Vegan Option: Use dairy-free cottage cheese and maple syrup for a plant-based spin that’s just as creamy.
- Chunky Monkey: Stir in chopped walnuts and banana slices for a tribute to a classic ice cream flavor.
- Cookies & Cream: Fold in crushed chocolate sandwich cookies for irresistible texture and flavor.
How to Make Cottage Cheese Ice Cream
Step 1: Blend Until Smooth
Add your cottage cheese, honey, and peanut butter to a food processor or high-powered blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed to catch every last little curd. The goal here is a texture so dreamy and lump-free you could happily eat it by the spoonful!
Step 2: Stir In Chocolate Chips
Transfer the silky base to a bowl, and gently fold in those chocolate chips. Don’t overmix—just a few turns with a spatula will give you perfect little pops of chocolate in every bite.
Step 3: Freeze to Perfection
Spoon the mixture into a loaf pan (or back into your clean cottage cheese container if you’re feeling clever!). Smooth the top and cover well. Place in the freezer for about 4 hours—just until you can scoop it with ease. Your patience will be rewarded!
Step 4: Scoop & Enjoy
When you’re ready to serve, let the Cottage Cheese Ice Cream rest at room temperature for 5–10 minutes. This little pause lets it soften up perfectly—then dig in with an ice cream scoop and savor every creamy, chocolate-studded bite.
Pro Tips for Making Cottage Cheese Ice Cream
- Ultra-Smooth Blend: For the silkiest texture, keep blending until there’s absolutely no graininess left—don’t hesitate to scrape down the sides a few times.
- Mix-Ins Timing: Always stir in your chocolate chips (or other chunky add-ins) after blending, so they don’t get pulverized and you get perfect bites every time.
- Proper Freezer Storage: Press a piece of parchment or wax paper right onto the surface before sealing your container—this keeps ice crystals away and ensures ultimate creaminess.
- Easy Scooping: Let your Cottage Cheese Ice Cream rest on the counter for a few minutes before serving for stress-free scooping and the best texture.
How to Serve Cottage Cheese Ice Cream
Garnishes
Don’t underestimate the power of a finishing flourish! Try a dusting of cocoa powder, a drizzle of warm honey, extra chocolate chips, or a sprinkle of chopped roasted peanuts for crunch. Fresh summer berries also make this Cottage Cheese Ice Cream look elegant and taste even more refreshing.
Side Dishes
Pair your chilly scoops with crisp butter cookies or shortbread for an easy “ice cream sandwich” vibe. Or, serve alongside grilled peaches, roasted strawberries, or a platter of mixed fruit for a color-packed summer gathering.
Creative Ways to Present
Scoop the ice cream into hollowed-out oranges or serve in mini mason jars for a casual garden party. If you’re feeling extra fancy, build a protein-packed sundae bar with Cottage Cheese Ice Cream, lots of toppings, and a few spoonfuls of different nut butters!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Cottage Cheese Ice Cream back in the freezer, tightly covered, to keep it fresh. Be sure to smooth the top and press a piece of parchment or wax paper against the surface to minimize ice crystals.
Freezing
This ice cream keeps well in the freezer for up to two weeks. For the freshest flavor and creamiest texture, enjoy within the first few days—just let it soften on the counter for a few minutes before scooping.
Reheating
No reheating required (unless, of course, you accidentally leave it out too long!). Simply let the ice cream sit out at room temperature for 5–10 minutes, and it will soften perfectly for scooping.
FAQs
-
Can I use low-fat cottage cheese instead of full-fat?
While you can use low-fat cottage cheese, the ice cream will be less creamy and may taste slightly more tangy. For the richest, most satisfying Cottage Cheese Ice Cream, full-fat varieties are best.
-
Is this recipe gluten-free?
Yes! All the basic ingredients in this recipe are naturally gluten-free. Just double-check your chocolate chips or any added mix-ins to make sure they’re safe for your dietary needs.
-
How do I prevent my ice cream from getting icy?
To reduce iciness, blend the cottage cheese mixture very thoroughly and cover the ice cream tightly with parchment or wax paper pressed against the surface before freezing.
-
Can I make Cottage Cheese Ice Cream without a food processor?
A high-powered blender works beautifully! Just be patient and blend well to ensure a totally smooth base—you really want that luscious, creamy texture.
Final Thoughts
I can’t wait for you to experience just how magical (and easy!) homemade Cottage Cheese Ice Cream can be. It’s the sort of recipe you’ll find yourself making again and again—simple, wholesome, and always a hit with friends and family. Be sure to tag me when you give it a try—I’m already cheering you on from here!
Print
Peanut Butter Chocolate Chip Cottage Cheese Ice Cream Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 3 servings 1x
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and creamy cottage cheese ice cream recipe that is quick and easy to make, with a hint of sweetness and a touch of chocolate for a satisfying treat.
Ingredients
Ingredients:
- 2 cups (16 oz) full-fat cottage cheese (I used Good Culture)
- 1/4 cup honey
- 2 tablespoons peanut butter
- 2 tablespoons chocolate chips
Instructions
- Blend Ingredients: Add cottage cheese, honey, and peanut butter to a food processor or high-powered blender. Pulse/process until smooth and creamy.
- Stir in Chocolate: Mix in the chocolate chips.
- Freeze: Transfer the mixture into the cottage cheese container or a loaf pan. Freeze for about 4 hours until solid.
- Serve: Thaw for 5-10 minutes, scoop into bowls using an ice cream scoop, and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250 kcal
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 25mg
