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Cottage Cheese Ice Cream

Cottage cheese ice cream with a blender-smoothed, thick vanilla base—creamy like classic ice cream with no graininess. This high protein ice cream freezes into scoopable, spoon-thick servings in just a few simple steps.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese ice cream base
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 1 fresh berries or chocolate chips for topping

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. Blend full-fat cottage cheese, honey or maple syrup, vanilla extract, salt, and lemon juice in a high-powered blender (or food processor) until completely smooth with no lumps, about 2 minutes, using a clear “no lumps” visual cue as you scrape down once.
  2. Taste the mixture and adjust sweetness to your preference; the texture should remain smooth and thick, not gritty.
Freeze and scoop
  1. Pour the blended mixture into a freezer-safe container, spreading it evenly, then freeze for 4 hours until firm.
  2. Let the ice cream sit at room temperature for 5 minutes before scooping, so the surface softens slightly for clean scoops.
  3. Top with fresh berries, chocolate chips, or honey and serve immediately, using a visible topping layer to finish.

Notes

For the smoothest blender ice cream texture, blend until the mixture looks silky and lump-free, scraping down the sides once mid-blend. Store covered in the freezer up to 2 weeks; freeze yes—re-scoop after 5 minutes at room temperature. For a lighter option, use low-fat cottage cheese and add a touch more honey or maple syrup to keep the flavor balanced.