You have likely seen it all over TikTok, but be honest: does blending a tub of cheese really make good ice cream? The answer is yes—but only if you do it right. The internet is littered with failed attempts where people end up with a solid, icy brick that breaks your spoon. We fixed that.
Most High protein ice cream recipe attempts fail because they lack the necessary fat and sugar dynamics to keep the texture soft. This recipe changes the formula. By using the right ratio of fat and sweetener (and a crucial thawing trick), this Cottage Cheese Ice Cream comes out creamy, scoopable, and tastes exactly like frozen strawberry cheesecake.
It packs 19g of protein per cup, requires zero fancy equipment, and has become the most popular summer treat in my High Protein Cottage Cheese Recipes collection.
If you love the tangy, creamy flavor of my Cottage Cheese Cheesecake Jars, you will be obsessed with this frozen version. It delivers that same cheesecake profile but in a refreshing, frozen format.
Want to add some texture? Mix in chunks of my High Protein Edible Cookie Dough for a cookie dough blizzard experience.
Table of Contents
Is Cottage Cheese Ice Cream Actually Good? (Myth Busting)
The skepticism is valid. “Cheese ice cream” sounds more like a savory appetizer than a dessert. However, this isn’t a new concept; many cultures use soft cheeses (like ricotta or mascarpone) in gelato.
Flavor and Texture Profile
Does cottage cheese ice cream taste like cottage cheese? No. This is the biggest misconception. Once you blend the cottage cheese with fruit and sweetener, the “curd” texture disappears entirely. The flavor is tangy, similar to premium Frozen Yogurt or a cheesecake filling, rather than salty cheese. The natural acidity of the fruit and the sweetness of the honey mask the savory notes completely.
Why is my cottage cheese ice cream icy instead of creamy? This is the number one issue with homemade protein ice creams. The culprit is water.
- The Science: Commercial ice cream relies on churning to incorporate air and anti-freeze agents (like alcohol or gums) to prevent large ice crystals from forming. Cottage cheese is roughly 80% water. If you freeze it as-is, that water bonds into a hard lattice structure (ice).
- The Solution: You need Full Fat (4%) cottage cheese. The milk fat coats the water molecules, preventing them from bonding tightly. You also need a liquid sweetener.
High Protein Cottage Cheese Ice Cream
- Total Time: 4 hours 5 mins
- Yield: 2 Servings (1 Pint) 1x
Description
Turn a tub of cottage cheese into creamy, delicious ice cream with this viral recipe. Packed with 19g of protein per cup, it tastes like frozen strawberry cheesecake and requires only a blender to make.
Ingredients
- 16 oz Cottage Cheese (Full Fat / 4%)
- 3 tbsp Honey or Maple Syrup
- 1 cup Frozen Strawberries (or fruit of choice)
- 1 tsp Vanilla Extract
- Optional: Graham crackers for topping
Instructions
- Blend Base: Blend cottage cheese alone for 1 minute until silky smooth.
- Add Fruit: Add strawberries, sweetener, and vanilla. Blend until combined.
- Freeze: Pour back into the container. Freeze for 3-4 hours.
- Thaw: Let sit at room temperature for 15 minutes before scooping.
- Serve: Scoop and top with graham cracker crumbs.
Notes
- Ninja Creami: Freeze for 24 hours in a pint container, then spin on “Lite Ice Cream”.
- Chocolate Version: Swap fruit for 2 tbsp cocoa powder + 1 tbsp peanut butter.
- Storage: Best eaten within 1 week. Always thaw before scooping.
- Prep Time: 5 mins
- Freeze Time: 4 hours
- Category: Dessert
- Method: Blender / Freezer
- Cuisine: American
Nutrition
- Serving Size: 1/2 Pint
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 25 mg
Ingredients for Creamy High Protein Ice Cream
The ingredient list is short, but the quality of those ingredients dictates the texture.
1. The Base: Full Fat Cottage Cheese
Do not use fat-free. I cannot stress this enough. Fat-free cottage cheese often contains gums and higher water content, which leads to a gummy, icy result.
What’s the best cottage cheese for ice cream? Brands like Good Culture (Double Cream) are the gold standard for this Best cottage cheese ice cream recipe. They are naturally thicker and contain live cultures without added gums (like carrageenan). The lower water content means fewer ice crystals and a richer mouthfeel.
2. The Sweetener
The type of sweetener you use affects the freezing point.
- Liquid Sweeteners: Honey, Maple Syrup, or Agave are “invert sugars.” They bind with water molecules more effectively than granulated white sugar, which helps keep the ice cream softer.
- Keto Option: For a low-carb version, use Allulose. Unlike Erythritol (which freezes into a rock and has a cooling aftertaste), Allulose behaves chemically like sugar and helps depress the freezing point.
3. The Flavor
Frozen Strawberries (for texture) or Cocoa Powder. Using frozen fruit helps thicken the mixture immediately, acting almost like a thickener in a smoothie bowl.
How to Make Cottage Cheese Ice Cream Smooth (Step-by-Step)
There are specific techniques to ensure you don’t end up with a grainy mess.
Blending & Freezing
How do you blend cottage cheese ice cream smooth (not grainy)? Texture issues usually come from “dumping” everything in at once.
- The Pre-Blend: Blend the cottage cheese alone first for 60 seconds. This is crucial. It ensures the curds are fully pulverized into a silky cream before you add other ingredients.
- Add Flavor: Add the fruit and sweetener only after the cheese is smooth.
- The Test: Rub a drop of the mixture between your fingers. If you feel any grit, keep blending.
How do you store cottage cheese ice cream so it stays scoopable?
- The Golden Rule: You must let it sit on the counter for 15-20 minutes before scooping. Unlike commercial ice cream, this has no softeners. This “tempering” time allows the ice crystals to soften, returning it to a creamy, scoopable state.
- The Container: Pour the mixture back into the original cottage cheese tub for freezing—it fits perfectly and saves you a dish!
Flavor Variations: 3 Gourmet Ways to Customize
While the strawberry version is viral for a reason, the neutral base of cottage cheese is a blank canvas. Here are 3 structured variations to take your High protein ice cream recipe to the next level.
1. Double Dark Chocolate Fudge (The Rich Choice)
Making Chocolate cottage cheese ice cream can be tricky because cocoa powder is dry.
- The Base: Cottage Cheese + Maple Syrup.
- The Adjustment: Add 2 tablespoons of Dutch-processed cocoa powder (it’s less acidic than natural cocoa) and 1 tablespoon of Almond Butter. The healthy fats in the nut butter counteract the drying effect of the cocoa powder.
- Pro Tip: For extra decadence, top this with a dollop of my High Protein Chocolate Mousse.
2. Mint Chocolate Chip (The Refreshing Twist)
A surprisingly delicious combination that works well because the “cool” dairy flavor enhances the mint.
Pro Tip: Use mini dark chocolate chips or cacao nibs. Mix them in by hand after blending so they don’t get pulverized and turn the ice cream gray.
The Base: Cottage Cheese + Honey (or Allulose).
The Adjustment: Add 1/2 teaspoon of Peppermint Extract (not spearmint) and a drop of green food coloring if desired. For a natural green, blend in a handful of spinach—you won’t taste it!
3. Salted Caramel Coffee (The Morning Buzz)
Who says you can’t have ice cream for breakfast?
- The Base: Cottage Cheese + Maple Syrup.
- The Adjustment: Dissolve 1 tablespoon of Instant Espresso Powder in 1 teaspoon of hot water, then add to the blender. Add a pinch of sea salt to bring out the coffee notes.
- Pro Tip: Swirl in a sugar-free caramel sauce before freezing for ribbons of flavor.
Equipment: Blender vs. Ninja Creami
While a blender works, technology can make it better.
Using Technology
How do you make cottage cheese ice cream in the Ninja Creami? This is the superior method. The Ninja Creami cottage cheese ice cream technique yields results identical to soft serve.
- The Freeze: Blend the base ingredients and pour into a Ninja Creami pint jar. Freeze for 24 hours (it must be rock solid).
- The Spin: Run it on the “Lite Ice Cream” or “Gelato” setting.
- The Magic: The Creami blade acts like a lathe, shaving the ice crystals into microscopic layers. This creates a creamy texture even if the base is a solid block of ice.
Do you need to add yogurt to cottage cheese ice cream? Only if you want a tangier flavor. Mixing 50/50 cottage cheese and Greek yogurt increases the protein but makes it slightly more tart. For a pure “ice cream” taste, stick to just cottage cheese.
Nutrition Deep Dive: The Anabolic Dessert
Why should you swap your Halo Top for this?
Volume Eating Hack
High protein ice cream recipe ideas are popular because of “volume eating.” You can eat this entire pint for roughly 300-400 calories and get 40g+ of protein (if you eat the whole container). This physical volume stretches the stomach, triggering stretch receptors that signal fullness to the brain.
The Casein Advantage
Just like in my other recipes, the hero here is Casein. Because casein is slow-digesting, eating this ice cream as a night-time snack can actually support muscle recovery while you sleep. According to Healthline, casein clots in the stomach and provides a steady stream of amino acids, unlike sugary ice cream which might spike insulin and disrupt growth hormone release.
Calcium and Metabolism
Dairy calcium is a metabolic powerhouse. Research suggests that diets high in dairy calcium may help increase fat breakdown. According to ScienceDirect, adequate calcium intake is essential for lipid metabolism regulation.
FAQs
Why is my cottage cheese ice cream grainy?
You likely didn’t blend the cheese long enough before adding the fruit. It needs to be perfectly smooth first. High-speed blenders are essential here.
How many calories does cottage cheese ice cream have?
A standard serving has about 130-150 calories and 19g of protein, making it a volume eating superstar.
Can I make cottage cheese ice cream in the Ninja Creami?
Yes, see the section above. It yields the smoothest result because it physically shaves the ice crystals.
What’s the best flavor for first-time cottage cheese ice cream?
Strawberry is the safest bet as the fruit texture and acidity blend perfectly with the dairy base.
Conclusion
This is the only time eating an entire pint of ice cream helps you hit your macro goals. Cottage Cheese Ice Cream is a revelation for anyone with a sweet tooth who refuses to compromise on nutrition. It captures the essence of a decadent dessert—cold, creamy, sweet—while delivering a payload of high-quality protein.
Want the ultimate summer treat? Scoop this ice cream between two High Protein Cottage Cheese Waffles to make a giant, anabolic ice cream sandwich.
Need a savory dinner before dessert? Try my High Protein Lazy Lasagna to balance out the sweetness.
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