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Viral High-Protein Cottage Cheese Ice Cream Base

Three generous scoops of creamy, white cottage cheese ice cream served in a white bowl.
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Create a creamy, high-protein frozen dessert using cottage cheese. This simple blender recipe forms a versatile base perfect for achieving a dreamy soft-serve texture without an ice cream maker.

Ingredients

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  • 16 ounces full-fat cottage cheese, drained well
  • 1/4 cup granulated sweetener (or to taste; use erythritol or monk fruit for Keto friendly)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Drain the cottage cheese thoroughly. Press out excess moisture using a fine-mesh sieve or paper towels. This step is key for creaminess.
  2. Place the drained cottage cheese, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
  3. Blend on high speed until the mixture is completely smooth and resembles a thick, creamy yogurt or soft-serve base. Stop and scrape down the sides as needed.
  4. Transfer the smooth mixture to a freezer-safe container, like a loaf pan or an airtight container.
  5. Cover the container and freeze for at least 4 to 6 hours, or until firm.
  6. For the best texture, let the ice cream sit on the counter for 10 to 15 minutes before scooping. If using a Ninja CREAMi, process according to your machine’s instructions for best results.

Notes

  • For Chocolate Cottage Cheese Ice Cream: Add 2 tablespoons of unsweetened cocoa powder to the blender in Step 2.
  • For Strawberry Cottage Cheese Ice Cream: Blend in 1/2 cup of frozen strawberries with the base ingredients.
  • For Peanut Butter Frozen Yogurt Substitute: Add 2 tablespoons of smooth peanut butter to the blender base.
  • If the mixture freezes too hard, let it soften slightly before serving for a smoother consistency.

Nutrition

Find it online: https://dishicious.com/cottage-cheese-ice-cream-high-protein-recipe/