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4-Ingredient High Protein Ice Cream (20g Protein Per Cup)

Three scoops of creamy, light brown protein ice cream served in a white bowl near a sunlit window.
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Make creamy, high protein ice cream with just four ingredients in your blender. This healthy ice cream hack delivers 20 grams of protein per serving.

Ingredients

Scale
  • 1 cup (226g) low-fat cottage cheese
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sweetener (like monk fruit or erythritol)
  • Optional: 1 scoop (about 30g) vanilla or unflavored protein powder

Instructions

  1. Place the cottage cheese, milk, vanilla extract, and sweetener into a high-speed blender.
  2. Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
  3. If using protein powder, add it now and blend again until fully incorporated.
  4. Taste the mixture. If you want it sweeter, add a little more sweetener and blend briefly.
  5. Pour the mixture into a freezer-safe container, like a loaf pan or small tub. Cover the surface directly with plastic wrap to prevent ice crystals.
  6. Freeze for at least 4 to 6 hours, or until firm.
  7. Before serving, let the protein ice cream sit on the counter for 10 to 15 minutes to soften slightly for the best texture.
  8. Scoop and enjoy your high protein dessert.

Notes

  • For the creamiest texture, use full-fat cottage cheese instead of low-fat, though this will increase the fat content.
  • If the mixture is too thick to blend, add milk one tablespoon at a time until the blades move freely.
  • To make chocolate protein ice cream, add 2 tablespoons of unsweetened cocoa powder with the other ingredients.
  • If you do not have a high-speed blender, blend in smaller batches to avoid overheating the motor.

Nutrition

Find it online: https://savorandpin.com/protein-ice-cream-4-ingredient-cottage-cheese/