The other day, I came across something that caught me off guard, in a good way. It was cottage cheese ice cream. I know, it sounds a bit odd, but I was curious enough to give it a try. And to be honest, it was way better than I expected. It’s creamy, slightly sweet, and has a nice boost of protein too. I like that it feels like a treat without being heavy. It’s simple, a bit unexpected, and honestly kind of brilliant.

Recipe

What makes this recipe great is how easy and flexible it is. The cottage cheese mixes in smoothly and turns creamy, kind of like regular ice cream. And since it’s high in protein, it fills you up and feels like a treat without being heavy.

Turning a humble tub of cottage cheese into a refreshing, protein-packed treat is easier than you might think, and it's perfect for so much more than just a post-workout boost. Whether you're winding down after a long day, craving something sweet without the sugar crash, or simply in the mood for a light and creamy dessert, this no-churn protein ice cream delivers every time.

It’s cool, creamy, and satisfying in a way that makes you feel good about every bite. Trust me, once you’ve had a taste, it’ll quickly become your go-to whenever you're looking for something sweet, simple, and nourishing.

Jump to:

⭐Why You'll Love This Cottage Cheese Ice Cream Recipe
🧾Cottage Cheese Ice Cream Ingredients
👩🏻‍🍳How to Make Cottage Cheese Ice Cream
💭Tips for Recipe Success
🍨More Ice Cream Recipes to Try!
🍛More Dessert Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Cottage Cheese Ice Cream Recipe

Natural Ingredients: This recipe uses just fruit and cottage cheese, with no artificial flavors, colors, or preservatives.
No-Churn: You don't need an ice cream maker for this recipe. Just blend frozen fruit and cottage cheese in a food processor or blender.
Healthy Twist: Cottage cheese adds protein, making this ice cream a healthier choice compared to regular ice cream.
Kid-Friendly: Kids will love the fruity flavors and creamy texture, making it a fun way to get them to eat more fruit and dairy.
Refreshing and Light: This cottage cheese ice cream is refreshing and light, perfect for warm days or as a healthier dessert after a big meal.

🧾Cottage Cheese Ice Cream Ingredients

Here’s what you need to make this Cottage Cheese Ice Cream:

Raspberry, Apricot, Kiwi, and Pineapple: I like using fruits like raspberry, apricot, kiwi, and pineapple because each one brings something special. Raspberry adds a sweet-tart bite, apricot is mellow and slightly tangy, kiwi brings a fresh tropical note, and pineapple adds juicy sweetness with a bright, tangy edge.
Cottage Cheese: I use cottage cheese for a creamy texture and a slight tang. It's also a great source of protein.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Cottage Cheese Ice Cream

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. If using frozen fruit, skip to step 5. Otherwise, freeze raspberries in a bag for 2 hours.

2. Pit and dice apricots, place in a freezer bag, and freeze for 2 hours.

3. Peel and chop kiwis, place in a freezer bag, and freeze for 2 hours.

4. Peel and dice pineapple, place in a freezer bag, and freeze for 2 hours.

5. Blend frozen raspberries with cottage cheese with hand blender until smooth and creamy.

6. Blend frozen pineapple with cottage cheese until smooth and creamy.

7. Blend frozen apricots with cottage cheese until smooth and creamy.

8. Blend frozen kiwis with cottage cheese until smooth and creamy.

💭Tips for Recipe Success

Freeze the Fruit: Before blending, freeze the fruit for at least 2 hours until it's solid. This makes the ice cream creamy without needing an ice cream maker.

Blend Smooth: Blend the frozen fruit with cottage cheese until it's smooth and creamy. Scrape down the blender's sides as needed for even blending.

Adjust Sweetness: Taste the mixture before freezing and add honey, maple syrup, or sugar to make it as sweet as you like.

Smooth Texture: For smoother ice cream, strain the fruit puree through a sieve before blending. This removes seeds and fibers.

Freeze Before Serving: Let the ice cream freeze for at least 1 hour after scooping it into bowls. For a firmer texture, freeze longer.

Store Well: Keep any leftover ice cream in sealed containers in the freezer. Label them with the flavor and date.

🍨More Ice Cream Recipes to Try!

🍛More Dessert Recipes!

Here are more of my favorite dessert recipes! Try these:

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📖 Recipe

Cottage Cheese Ice Cream

Cottage cheese ice cream is a creamy, protein-packed treat made with just fruit and cottage cheese, light, refreshing, and feel-good to the last spoonful.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: 8

Calories: 137

Author: Estefania

Ingredients

For Raspberry Cottage Cheese Ice Cream:

▢ 300 g Raspberries - (fresh or frozen)
▢ 120 g Cottage Cheese

For Apricot Cottage Cheese Ice Cream:

▢ 300 g Apricots - (fresh or frozen, pits removed and chopped if fresh)
▢ 120 g Cottage Cheese

For Kiwi Cottage Cheese Ice Cream:

▢ 300 g Kiwis - (fresh or frozen, peeled and diced if fresh)
▢ 120 g Cottage Cheese

For Pineapple Cottage Cheese Ice Cream:

▢ 300 g Pineapples - (fresh or frozen, peeled and chopped if fresh)
▢ 120 g Cottage Cheese

Instructions

If using fresh fruit: Prepare the fruit by removing pits or peels as needed. Cut into small pieces and place in freezer bags. Freeze for at least 2 hours or until solid.
If using frozen fruit: Simply measure out the required amount and proceed to the blending step.
For each flavor: Place the frozen fruit in a food processor. Add the cottage cheese, and blend until the mixture is smooth, creamy, and well combined.
Scoop the ice cream into bowls or airtight containers and freeze for at least 1 hour to firm up before serving.

Notes

Fruit Options: I like using either fresh or frozen fruit depending on what I have on hand. If I’m using fresh, I always prep and freeze it ahead of time to get that creamy texture when blended. Frozen fruit is super convenient and works just as well, no need to thaw it.

Ingredient Quality: I always go for ripe, flavorful fruit and a good-quality cottage cheese. It really makes a difference in how fresh and creamy the ice cream turns out.

Sweetening Tips: Some fruits are sweet enough on their own, but I always give the mixture a quick taste before freezing. If I feel it needs a little something extra, I’ll stir in a bit of honey or maple syrup. Just enough to bring out the natural sweetness.

Texture Preferences: When I want an extra smooth texture, especially for raspberry or kiwi, I sometimes strain the purée before blending it with the cottage cheese. It takes a little more time but removes the seeds and gives it a silkier finish.

Freezing Time: If I’m serving it right away, it’s like soft-serve and really refreshing. But if I’m planning ahead, I freeze it for at least an hour so it firms up nicely and scoops just like traditional ice cream.

Storage: I store any extras in small airtight containers and label them with the flavor and date. It’s perfect for quick treats during the week. Just let it sit at room temperature for a few minutes before scooping if it’s been in the freezer a while.

Serving Suggestions: I love topping each bowl with whatever complements the flavor, fresh fruit, a drizzle of honey, or even a handful of granola for crunch. It adds a little extra texture and turns a simple dessert into something special.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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