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Viral Base Cottage Cheese Ice Cream

Two scoops of creamy, pale yellow cottage cheese ice cream served in a small, clear glass bowl.
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Make a simple, high-protein ice cream using cottage cheese as the base. This recipe is easy to blend and requires no ice cream maker for a creamy, soft-serve texture.

Ingredients

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  • 2 cups cottage cheese (full fat or 2% recommended for best texture)
  • 1/4 cup sweetener (e.g., erythritol, monk fruit blend, or maple syrup)
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy, adjust as needed)

Instructions

  1. Place the cottage cheese, sweetener, and vanilla extract into a high-speed blender or food processor.
  2. Blend the mixture until it is completely smooth and creamy. Stop frequently to scrape down the sides. This step is key for a smooth texture.
  3. Add the milk slowly while blending until you reach a thick, soft-serve consistency.
  4. Transfer the mixture to a freezer-safe container. Cover the top surface directly with plastic wrap to prevent ice crystals from forming.
  5. Freeze for at least 4 to 6 hours, or until firm.
  6. If the ice cream is too hard after freezing, let it sit on the counter for 10 to 15 minutes before scooping.

Notes

  • For a chocolate version, add 2 tablespoons of unsweetened cocoa powder during blending.
  • If using a Ninja CREAMi, blend the mixture until smooth, pour into the machine’s cup, and process using the ‘Lite Ice Cream’ setting.
  • For a thicker, no-churn result, reduce the added milk to 2 tablespoons or omit it entirely, relying on the blending process to incorporate air.

Nutrition

Find it online: https://savorandpin.com/cottage-cheese-ice-cream-recipe-high-protein/