Cottage Cheese Ice Cream

This cottage cheese ice cream is an easy high-protein frozen dessert made with just two ingredients for each flavor. Raspberry, apricot, kiwi, and pineapple blend with cottage cheese into a creamy homemade ice cream that is refreshing, fruity, and simple to make.

Recipe Developer-Estefania

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Prep Time 30

Total Time 3 30

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

Freeze the Fruit First: I like to freeze the fruit completely before blending because it helps create a thicker, creamier ice cream texture.

Blend Until Smooth: I usually let the blender run for about a minute so the fruit and cottage cheese become completely smooth and creamy.

Taste the Fruit Before Freezing: I sometimes taste the mixture before freezing. If the fruit is a little tart, a small drizzle of honey can help balance the flavor.

Let It Soften Slightly: I like to let the ice cream sit at room temperature for about 5 minutes if it becomes too firm after freezing, so it scoops more easily.

Nutrition