This chocolate Cottage Cheese Ice Cream is creamy, rich, and secretly packed with protein. It’s low in carbs, light on calories, and tastes like a full-on dessert. The best part? It comes together in just 2 minutes with only 3 ingredients. No ice cream maker, no hassle.
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Why You’ll Love This Recipe
This chocolate Cottage Cheese Ice Cream is more than just a viral TikTok trend. It’s creamy, chocolatey, and shockingly healthy. Still not sold? Here’s why it might be your new go-to dessert.
- Quick and easy – This recipe takes just 2 minutes and a blender. That’s it. No ice cream maker, no protein powder, and no weird ingredients.
- High in protein – Thanks to cottage cheese, each scoop is loaded with protein without needing any supplements. It’s a great post-workout treat or a smart way to satisfy a chocolate craving.
- Low calorie and low carb – With only 167 calories per serving, it fits into just about any eating plan. Want to go even lower on carbs? Use sugar-free sweetener instead of maple syrup.
- Creamy and indulgent – Even if you don’t like cottage cheese, you’ll love this. The texture is smooth and rich, and the flavor is all chocolate. Add your favorite mix-ins to make it your own.
Ingredients You’ll Need
I love how simple this recipe is. Just a few basic ingredients and you get a creamy chocolatey treat that tastes way more indulgent than it actually is. Here’s what I use to make it:
- Cottage cheese – Go with full-fat for the creamiest texture. I like using small curd cottage cheese because it blends more easily. Brands like Good Culture or Nancy’s work great.
- Cocoa powder – I use unsweetened cocoa powder . You can also add chocolate protein powder if you want a little extra protein in each scoop.
- Maple syrup – This gives it just the right amount of sweetness without refined sugar. You can swap in honey or agave if that’s what you have on hand.
How to Make Chocolate Cottage Cheese Ice Cream
This is a quick overview of how I make Cottage Cheese Ice Cream, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.
I love how simple this recipe is. Here’s how I make it from start to finish.
- I start by blending everything together. In a high-speed blender, I add the cottage cheese, cocoa powder, and maple syrup. If I’m feeling creative, I’ll throw in a spoonful of peanut butter or a splash of vanilla.
- Then, I pour the mixture into a loaf pan lined with parchment paper.
- I smooth out the top and press another piece of parchment directly onto the surface so it doesn’t get icy.
- Next comes the hardest part. Waiting. I freeze it for at least four hours, sometimes overnight if I make it ahead.
- When it’s ready to serve, I let it sit on the counter for about ten minutes so it softens up just enough to scoop.
Tips For The Best Healthy Mug Cake
- Use sweet apples: It adds natural sweetness without needing sugar.
- Don’t overblend: Just blend until smooth, no need to overdo it.
- Let it cool before eating: It sets better and tastes more chocolatey.
- Add toppings after cooking: Chocolate chips or peanut butter take it to the next level.
- Adjust sweetness to taste: Add maple syrup, vanilla, or cinnamon if you like it sweeter.
What to Serve With Chocolate Cottage Cheese Ice Cream
This ice cream is delicious all on its own, but it also makes the perfect base for building a dessert bowl. I like topping mine with fresh berries, a drizzle of peanut butter, or a sprinkle of granola for some crunch. You could even sandwich it between two cookies for a high-protein ice cream sandwich. It also pairs beautifully with a warm brownie or banana bread slice if you’re going full dessert mode.
Storing and Freezing Chocolate Cottage Cheese Ice Cream
Once it’s frozen, just keep it in the same loaf pan, covered tightly with parchment or plastic wrap. It stays fresh in the freezer for up to two weeks, though honestly, it never lasts that long in my house. For longer storage, transfer it to an airtight container.
Recipe Variations and Substitutions
- Protein powder – Add a scoop of chocolate or vanilla protein powder to boost the protein even more. If you use chocolate protein, you can skip the cocoa powder.
- Keto-friendly – Swap out maple syrup for a sugar-free liquid sweetener like allulose or keto syrup. Just avoid granulated ones since they can mess with the texture.
- Vegan – Use a plant-based cottage cheese or blend silken tofu with a splash of lemon juice and a pinch of salt to make your own dairy-free base.
- Vanilla version – Leave out the cocoa and add vanilla extract instead. You can also use vanilla protein powder for extra flavor and nutrition.
- Fruity twist – Blend in frozen bananas, strawberries, blueberries, or mango chunks. Frozen fruit makes the texture even smoother and naturally sweet.
- Fun mix-ins – After blending, stir in chocolate chips, chopped nuts, crushed cookies, peanut butter, or a handful of granola. You can also swirl in almond butter or a spoonful of jam before freezing.
Equipment You’ll Need
- High-speed blender or food processor
- Loaf pan or freezer-safe container
- Parchment paper or plastic wrap
- Spatula
- Spoon or ice cream scoop
More Healthy Desserts
- Cottage Cheese Cookie Dough
- Cottage Cheese Chocolate Mousse
- Healthy Mug Cake Recipe
- Blackberry Oatmeal Cookies
- Protein Brownies
FAQs About Chocolate Cottage Cheese Ice Cream
Does it taste like cottage cheese?
Nope. Once it’s blended and frozen, it tastes just like chocolate ice cream. The texture is super creamy and smooth.
Can I use a food processor instead of a blender?
Absolutely. A good food processor works just as well. Just blend until completely smooth.
Is this ice cream actually healthy?
Yes. It’s high in protein, low in sugar, and made with whole ingredients. It’s a smart choice if you’re craving something sweet without the sugar crash.
Can I use flavored cottage cheese?
I wouldn’t recommend it. Plain cottage cheese gives you more control over the final flavor.
How long will it last in the freezer?
Up to two weeks, but it’s usually gone in a day or two.
Cottage Cheese Ice Cream
- Prep Time: 5 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This chocolate Cottage Cheese Ice Cream is rich, creamy, and loaded with protein. You only need three ingredients and a blender , no ice cream maker required. It’s the perfect guilt-free treat that tastes just like the real thing, without all the sugar and calories.
Ingredients
- 1 1/2 cups full-fat cottage cheese
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup (or honey, agave, or keto sweetener)
- Optional Add-ins:
- 1 scoop of chocolate or vanilla protein powder
- 1 to 2 tablespoons peanut butter or almond butter
- 1/2 teaspoon vanilla extract
- Handful of chocolate chips, chopped nuts, or fruit
Instructions
- Add the cottage cheese, cocoa powder, and maple syrup to a high-speed blender or food processor.
- Blend until the mixture is completely smooth and creamy, with no visible chunks.
- Taste and adjust sweetness or add-ins if you like.
- Pour the mixture into a loaf pan lined with parchment paper. Smooth the top with a spatula.
- Cover with parchment paper or plastic wrap and freeze for at least 4 hours, or until firm.
- Let it sit at room temperature for 5 to 10 minutes before scooping. Serve and enjoy!
Notes
- Use full-fat cottage cheese for the creamiest texture. Small curd blends smoother and tastes better in dessert recipes.
- Blend it until it’s super smooth. If there are any little lumps left, just scrape the sides and blend again.
- Taste before freezing. If you like it sweeter, add a little more maple syrup or a splash of vanilla.
- Let it thaw for 5 to 10 minutes after freezing so it scoops like real ice cream.
- Want extra flavor? Stir in peanut butter, chocolate chips, or chopped nuts before freezing.
Nutrition
- Calories: 167 kcal
- Sugar: 6g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg
