Save The first time I mentioned cottage cheese ice cream to my husband, he looked at me like I had lost my mind. We were standing in the kitchen on a lazy Sunday afternoon, and I had just seen someone making it on social media. Something about the curiosity stuck with me though—that peculiar idea that something usually reserved for savory breakfast bowls could transform into a creamy dessert. Two batches later, and I am completely converted. The texture is remarkably smooth, almost like gelato, and you get all that protein without any weird aftertaste.
Last summer, my sister came over for a backyard hangout feeling completely defeated after a brutal week at work. I pulled a container of this out of the freezer, not mentioning what was in it, and watched her face light up after the first skeptical bite. She texted me three days later saying she had made three different flavor combinations. Sometimes the simplest recipes end up becoming the ones we reach for most often.
Ingredients
- Cottage cheese: Full-fat gives you the richest, most luxurious mouthfeel, but low-fat still works beautifully
- Honey: Adds just enough sweetness to balance the tang without making it cloying
- Frozen mixed berries: Using frozen fruit means no ice crystals and you can make this year-round
- Vanilla extract: That one teaspoon rounds everything out and makes it taste like a real dessert
Instructions
- Blend the base:
- Toss the cottage cheese, honey, and vanilla into your food processor and let it run until completely smooth
- Add the fruit:
- Drop in those frozen berries with a pinch of salt and blend until the mixture turns into this gorgeous, thick, swirly creation
- Taste and adjust:
- Give it a quick try and add more honey if you want it sweeter
- Choose your texture:
- Either dive in immediately for soft serve or transfer to a container and freeze for 2 to 4 hours for scoops
Save My toddler walked into the kitchen while I was making this batch and immediately demanded to taste whatever was turning pink in the blender. Now she asks for pink ice cream constantly, and I love that I can say yes without worrying about sugar crashes. There is something really satisfying about serving a dessert that actually nourishes people.
Flavor Variations
The berry version is fantastic, but I have discovered that frozen mango creates this impossibly creamy, almost sorbet-like situation. Peach and raspberry together taste like summer in a bowl. Chocolate lovers can swap cocoa powder for some of the fruit or stir in dark chocolate chips right before freezing.
Storage Tips
This keeps beautifully in the freezer for up to two weeks, though it rarely lasts that long in my house. I like using a shallow container because it freezes more evenly and makes scooping simpler. Press a piece of parchment paper directly onto the surface if you want to prevent any ice crystals from forming.
Serving Ideas
Sometimes I crumble a graham cracker over the top for a little crunch. Fresh mint leaves make it feel fancy without any extra effort. A drizzle of almond butter takes it into completely decadent territory.
- Try topping with toasted coconut flakes for extra texture
- A squeeze of fresh lemon juice brightens berry versions
- Waffle cones make this feel like a proper ice cream shop experience
Save There is something delightful about discovering that an ingredient we thought we knew can surprise us completely. This recipe has become one of those reliable staples I make without even thinking about it.
Recipe FAQs
- → What type of cottage cheese works best?
Both full-fat and low-fat cottage cheese can be used. Full-fat offers a richer taste and creamier texture.
- → Can I use other sweeteners instead of honey?
Yes, maple syrup or agave syrup work well as natural alternatives to honey.
- → How to achieve soft-serve texture?
Serve immediately after blending without freezing for a smooth, soft-serve consistency.
- → Can frozen fruits be substituted?
Absolutely, mango, peaches, or cherries are great options to vary the flavor profile.
- → Is it possible to make this dairy-free?
Yes, replacing cottage cheese with thick coconut yogurt offers a dairy-free alternative with similar creaminess.