This cottage cheese ice cream recipe is a high-protein frozen dessert made with two ingredients per flavor. Raspberry, apricot, kiwi, and pineapple blend into a creamy, fruity, and refreshing homemade ice cream.
Why You'll Love It
- Just Two Ingredients per Flavor: Each version keeps the recipe simple and easy to make.
- Naturally High in Protein: Cottage cheese creates a creamy base while adding extra protein.
- Fresh Fruit Flavors: Raspberry, apricot, kiwi, and pineapple each create a different fruity ice cream.
- Easy Homemade Dessert: Once the fruit is frozen, the recipe blends together in minutes.
The first time I made cottage cheese ice cream, I was curious whether it would really taste like ice cream. Once blended, the cottage cheese turns smooth and creamy, while the fruit adds natural sweetness and fresh flavor. It is a simple recipe, but the texture is surprisingly satisfying. If you like easy frozen desserts such as my banana nice cream or sugar free frozen yogurt, this is another simple recipe worth keeping on hand.
What I like most about this version is that it gives you several flavors without making the recipe complicated. Raspberry tastes bright and fresh, apricot is softer and sweeter, kiwi adds a light tropical note, and pineapple makes one of the most refreshing variations. It also fits naturally with other homemade frozen treats like my chocolate ice cream and vanilla ice cream sandwiches.
Key Ingredients in Cottage Cheese Ice Cream
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Raspberry, Apricot, Kiwi, and Pineapple: I like using raspberries, apricots, kiwis, and pineapple because each fruit creates a different flavor. Raspberry is bright and slightly tart, apricot is softer and sweeter, kiwi tastes fresh and vibrant, and pineapple brings a refreshing tropical note.
- Cottage Cheese: Cottage cheese blends into a creamy base that balances the fruit flavors. Once blended, it creates a smooth texture that works surprisingly well for homemade ice cream.
How to Make Cottage Cheese Ice Cream
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
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 the pineapple, place in a freezer bag, and freeze for 2 hours.
5. Blend frozen raspberries with cottage cheese with a 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.
Cottage Cheese Ice Cream Flavors
- Pineapple Cottage Cheese Ice Cream: Pineapple is one of the most refreshing versions of this recipe. The sweet tropical flavor blends smoothly with cottage cheese and creates a creamy pineapple cottage cheese ice cream that feels light but satisfying.
- Raspberry Cottage Cheese Ice Cream: Raspberry gives the ice cream a bright, sweet-tart flavor and a vibrant color that makes it especially appealing.
- Apricot Cottage Cheese Ice Cream: Apricot creates a softer fruit flavor and blends smoothly with the creamy cottage cheese base.
- Kiwi Cottage Cheese Ice Cream: Kiwi adds a fresh tropical note that makes the ice cream taste light and refreshing.
Tips for the Best Cottage Cheese Ice Cream
Use Full-Fat Cottage Cheese: Full-fat cottage cheese gives, in my experience, a richer and creamier texture than low-fat versions.
Blend in Short Pulses First: I usually pulse the blender a few times before blending continuously because it helps break down the frozen fruit more evenly.
Serve It Slightly Soft: This ice cream tastes best, I think, when it is slightly soft because the fruit flavor comes through more clearly and the texture feels creamier.
Make Individual Portions: I sometimes freeze the mixture in small containers so it is easier to take out just one portion at a time.
Storage
Store in an airtight container with parchment on top to prevent ice crystals. Freeze for up to 1 week and let sit 5-10 minutes before scooping.
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Recipe
Cottage Cheese Ice Cream
Ingredients
Raspberry Cottage Cheese Ice Cream
- 300 g raspberries - fresh or frozen
- 120 g cottage cheese
Apricot Cottage Cheese Ice Cream
- 300 g apricots - fresh or frozen, pits removed and chopped if fresh
- 120 g cottage cheese
Kiwi Cottage Cheese Ice Cream
- 300 g kiwis - fresh or frozen, peeled and diced if fresh
- 120 g cottage cheese
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, peel, pit, and chop 300 g raspberries , 300 g apricots , 300 g kiwis, or 300 g pineapples into small pieces as needed. Place the prepared fruit in freezer bags and freeze for at least 2 hours, until solid.
- If using frozen fruit, simply measure 2 cups (300 g). Add the frozen fruit and 120 g cottage cheese to a food processor, then blend until smooth and creamy.
- Scoop the mixture into bowls for a softer texture, or transfer it to airtight containers and freeze for at least 1 hour to firm up before serving.
Notes
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.
Sandra says
Obsessed with this cottage cheese ice cream! Who knew healthy could taste so good?