Cottage Cheese Ice Cream

Have the biggest ice cream craving, but you’re on a low-carb diet? This Cottage Cheese Ice Cream is what dreams are made of. Cottage cheese gives it a deliciously creamy texture, while the strawberries, sweetener, and hazelnuts delight the taste buds. 

Homemade Cottage Cheese Ice Cream

You heard that right! Cottage cheese is all the rage these days. And if you’ve followed me for a while, you know that I love incorporating cottage cheese into my recipes. (Check out my Cheese Stuffed Peppers and Whipped Cottage Cheese recipes!) It’s a low-carb, high-protein, and super versatile ingredient that can be enjoyed with both sweet and savory dishes. 

So you know, I had to go ahead and put my own spin on the latest viral trend: Cottage Cheese Ice Cream. This easy dessert recipe takes only 5 minutes to prep, and whether you’re a fan of cottage cheese or not, I’m absolutely sure you’re going to be obsessed.

Why You’ll Love It

• The perfect low-carb, high-protein alternative to regular ice cream.
• It’s a super healthy way to satisfy your sweet tooth.  
• You can customize the recipe to have your favorite toppings and sweetener of choice.
• The cottage cheese gives the ice cream a wonderful creamy texture and mild, tangy flavor.

What You’ll Need

• Cottage Cheese: The higher the quality of cottage cheese, the better!
• Sweetener: Use your favorite sweetener here. I like monk fruit, allulose, or stevia. Sweeten to taste. 
• Strawberries: I used strawberries as a mix-in and topping, but you’re welcome to use any you prefer! 
• Hazelnuts: I added hazelnuts for an added crunch and texture.

Fun Ingredient Swaps and Mix Ins

There are so many ways to customize this cottage cheese ice cream! Don’t be afraid to get creative with it, as there are so many ways to enjoy this high-protein dessert. Here are some ideas to get you started:

Sweetener: Feel free to use your favorite sweetener. Allulose, monk fruit, or stevia work best.

Fruit: Strawberries are not required for this recipe. Blueberries, raspberries, mangos, bananas, peaches, etc., would all taste delicious. You could do an assortment of fruits for maximum flavor!

Toppings: I kept it simple with some crushed hazelnuts as the topping, but you’re more than welcome to top your ice cream with other nuts, chocolate chips, or whatever sounds yummy to you. The options are endless!

Chocolate: Process or blend cacao powder or pieces of chocolate with your cottage cheese for chocolate cottage cheese ice cream.

Vanilla: Make vanilla cottage cheese ice cream by mixing in vanilla bean paste, vanilla extract, or a vanilla bean pod.

Spice It Up: Mix in some cinnamon, cardamom, nutmeg, or pumpkin pie spice for that classic fall flavor.

Coffee: If you’re a coffee fan, blend or process a shot of espresso or instant coffee powder with your cottage cheese for coffee-flavored ice cream.

How to Make it (3 Simple Steps!)

The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

STEP 1 – COMBINE INGREDIENTS

Toss your cottage cheese into a food processor or blender. Then add 1/4 cup to 1/2 cup of the sweetener, depending on which one you’re using. If you’re using granulated monk fruit, ¼ cup is likely enough. If you’re using granulated allulose, you will need closer to ½ cup You can add more to taste if desired.

Next, add 1.5 cups of fresh or frozen strawberries. Process or blend it up until nice and smooth. Taste and adjust sweetness if necessary since this also depends on the natural sweetness of your fruit.

STEP 2 – ADD TOPPINGS

Remove the ice cream mixture and place it back into the cottage cheese container or a freezer-friendly dish. Top it with more strawberries and crushed hazelnuts.

STEP 3 – FREEZE

Freeze your homemade ice cream for about 2-4 hours. Three hours is usually perfect for me. You can also freeze this creamy ice cream overnight if you prefer.

STEP 4 – SERVE & ENJOY

Now it’s time to take out and devour your delicious cottage cheese ice cream! Remove from the freezer, serve, and enjoy! 

Pro Tip: You may want to remove your ice cream from the freezer and wait about 30 minutes so that it can thaw out a bit. Up to you!

FAQ

Why is my cottage cheese ice cream so icy?

If you find that your cottage cheese ice cream came out hard as a rock, you might have frozen it for too long. I recommend freezing your ice cream for 2-4 hours. If you freeze it longer than that, plan on letting it sit at room temperature for at least 30 minutes to defrost and soften.

To prevent it from getting icy, make sure you check on it every hour and assess its consistency. You could also fold your ice cream every 30 minutes while it’s in the freezer. This will help to keep it creamy and prevent it from becoming too icy. 

Is cottage cheese ice cream healthier than ice cream?

Absolutely! Cottage cheese is a great low-carb, high-protein alternative to traditional ice cream. Not only is it low in carbs and high in protein, but it also contains more fiber and is made with fresher ingredients compared to store-bought ice cream. 

What type of cottage cheese is best to use?

When it comes to cottage cheese, it’s really up to preference. Personally, I highly recommend Good Culture’s 2% low-fat cottage cheese. It has great flavor, is high quality, and uses only five natural ingredients: skim and whole milk, cream, sea salt, and live and active cultures. 

You should be able to find it at your local grocery store, but if not, you can always order it online. 

Storage

Store any leftover cottage cheese ice cream in a freezer-safe, airtight container in the freezer for up to 2 weeks. If you wait longer than that, it may become too icy to eat.

Pro Tip: To prevent ice crystals from forming over your ice cream, cover the surface with plastic wrap before closing the lid over it. 

More Recipes You’ll Love

• Whipped Cottage Cheese
• Cauliflower Tabbouleh
• Mast o Khiar
• Keto Lettuce Wraps (Shrimp Louie Style)
• Mutabal Recipe (Middle Eastern Eggplant Dip)