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.

Recipe Developer-Estefania

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Prep Time 30

Total Time 30

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.

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