Published 5/6/2023 • Updated 3/17/2024
High-Protein Cottage Cheese Ice Cream
If you’ve been anywhere on the internet lately, I’m sure you’ve heard of the viral cottage cheese ice cream. I know what you’re thinking, this sounds a little bit, odd, but hear us out. It’s actually quite spectacular! Cottage cheese ice cream is made by blending cottage cheese and a sweetener such as honey or maple syrup and then freezing it until it reaches ice cream consistency. It truly tastes like a rich cheesecake ice cream and if you flavor it properly, you’ll never miss ice cream again! Oh, and, did we mention that cottage cheese ice cream has 18g protein/serving?! Today, we’re sharing our very own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream variation.
What You Need for Cottage Cheese Ice Cream
Cottage cheese: the star ingredient of cottage cheese ice cream is obviously cottage cheese. We recommend a full-fat cottage cheese such as 4%. Honey: we’re using honey as our sweetener, but you can also use maple syrup, agave, or cane sugar. Blackberries: since we made a blackberry cheesecake flavor, you need fresh blackberries. Graham crackers: it wouldn’t be a cheesecake without graham cracker crumbs, would it?!
What kind of cottage cheese should I use?
We recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons. Minimal ingredients Tastes just like cheesecake!
Simple Instructions
Freeze time: There is a sweet spot in freezing this ice cream and it’s right around 6 hours. If you freeze it too long, it will be as hard as a brick and need to thaw a bit before eating. But, if you freeze it just long enough, it will have the perfect creamy consistency!
Top Tips
Sweetness: start with 1/4 cup honey and add more, as desired. Type of cottage cheese: We suggest using full-fat cottage cheese instead of low-fat cottage cheese. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard. Berries: The blackberries can be replaced with any type of berry. Sweetener subs: Agave syrup or maple syrup can be used in place of honey. Freeze time: The time it takes for the mixture to firm up will vary depending on the freezer.
Variations
Instead of blackberries and graham crackers, use: Peanut Butter Chocolate Chip: add 1/4 cup peanut butter and 1/3 cup mini chocolate chips. Lemon Blueberry: use 1 cup + 1/3 cup blueberries, plus the zest from 1 lemon.
Storage
Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months
High-Protein Cottage Cheese Recipes
Cottage Cheese Pancakes Cottage Cheese Protein Mac and Cheese Whipped Cottage Cheese Dip
