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Cottage Cheese Ice Cream Scoop

Cottage Cheese Ice Cream Recipe at Home

Discover the surprisingly delicious and healthy trend of cottage cheese ice cream! This simple recipe transforms plain cottage cheese into a remarkably creamy, scoopable dessert that’s easy to customize with your favorite flavors and mix-ins. It’s a guilt-free indulgence perfect for satisfying sweet cravings.

  • Total Time: 4 hours 10 minutes (includes minimum freeze time)
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cottage cheese (full-fat for creamier, low-fat for lighter)
  • 2–3 tablespoons natural sweetener (honey, maple syrup, or agave; or stevia/erythritol for sugar-free)
  • 1 teaspoon vanilla extract
  • Optional: Splash of milk or non-dairy alternative (if mixture is too thick)

Optional Add-Ins:

  • 1/2 cup chopped fresh or frozen berries (strawberries, blueberries, raspberries)
  • 1/4 cup chopped almonds, pistachios, or sunflower seeds
  • 2 tablespoons melted dark chocolate (for swirling)
  • 2 tablespoons cacao nibs
  • 2 tablespoons shredded coconut
  • Diced mango or banana chunks
  • Almond extract, cocoa powder, or cinnamon (for flavoring variations)

Instructions

  1. Prepare the Base: Add the cottage cheese to a high-speed blender.
  2. Sweeten & Flavor: Add your chosen sweetener (2-3 tablespoons) and vanilla extract (1 teaspoon) to the blender.
  3. Blend Until Silky: Blend the mixture until completely smooth and silky, ensuring no lumps remain. If the mixture is too thick, add a small splash of milk or non-dairy alternative until it reaches a pourable but still thick consistency.
  4. Incorporate Add-Ins (Optional): Gently fold in any desired optional add-ins like berries, nuts, chocolate swirls, or cacao nibs. Be careful not to overmix.
  5. Transfer to Container: Pour the blended cottage cheese ice cream mixture into an airtight freezer-safe container.
  6. Cover & Freeze: Smooth the top surface with a spatula. Place a layer of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then secure with the container lid.
  7. Chill & Serve: Freeze for a minimum of 4-6 hours, or until firm. For best results and to prevent excessive ice crystal formation, check the texture halfway through (around 2-3 hours) and give it a good stir.
  8. Soften for Scooping: Before serving, allow the cottage cheese ice cream to sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. Use a warm ice cream scoop for the smoothest scoops.

Notes

  • Variations: Experiment with different flavorings like almond extract, lemon zest, or a pinch of cinnamon for unique twists.
  • Sweetness Adjustment: Adjust the amount of sweetener to your personal taste preference. Start with 2 tablespoons and add more if desired after blending.
  • Texture Tip: For an extra-creamy texture, blend the mixture in batches if your blender isn’t powerful enough, or ensure you blend for several minutes until absolutely smooth. Stirring halfway through freezing helps prevent ice crystals.
  • Dairy-Free Option: For a vegan or dairy-free version, use plant-based cottage cheese alternatives made from cashews or almonds.
  • Storage: Store in an airtight container in the freezer for up to 2 weeks.
  • Author: Joël
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of the recipe (approximately 1/2 cup)
  • Calories: 150-200 kcal
  • Sugar: 8-15g
  • Sodium: 250-350mg
  • Fat: 5-10g
  • Saturated Fat: 3-6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 15g

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