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The Ultimate Creamy Vanilla Cottage Cheese Ice Cream (High Protein Dessert)

A close-up shot of two scoops of creamy, pale yellow cottage cheese ice cream served in a white bowl.
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Make this incredibly creamy, high-protein cottage cheese ice cream at home. This simple, no-churn option delivers a guilt-free frozen treat that satisfies your sweet tooth without heavy cream or excessive sugar.

Ingredients

Scale
  • 1 cup low-fat cottage cheese (2% or 4% milkfat recommended for best texture)
  • 1/4 cup milk (dairy or unsweetened almond milk)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons granulated sweetener (or preferred low-carb sweetener equivalent)
  • Optional: 1 scoop vanilla protein powder (for extra protein boost)

Instructions

  1. Place the cottage cheese, milk, vanilla extract, and sweetener into a high-speed blender or food processor.
  2. Blend the mixture until it becomes completely smooth and silky. Stop and scrape down the sides as needed to ensure no curds remain. This step is key for a creamy texture.
  3. If using protein powder, add it now and blend again until fully incorporated.
  4. Pour the smooth mixture into a freezer-safe container, such as a loaf pan or a shallow plastic container. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
  5. Freeze for at least 6 hours, or until firm. For the creamiest result, stir the mixture every 90 minutes for the first 3 hours of freezing.
  6. When ready to serve, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping.

Notes

  • For a strawberry cottage cheese dessert variation, blend in 1/2 cup of frozen strawberries during Step 2.
  • If you use a Ninja Creami, process the mixture according to your machine’s instructions for the smoothest, soft-serve texture.
  • This recipe serves as an excellent low-sugar ice cream idea; adjust sweetener to your taste preference.

Nutrition

Find it online: https://hearthbite.com/cottage-cheese-ice-cream-recipe-creamy-protein/